main dishes

Simmered Moroccan Chicken with Preserved Lemon

This easy, one-pot Moroccan spiced chicken is a perfect blending of sweet, savory, bitter and tart flavors. Photo credit: Maria Lichty from Two Peas and Their Pod.
20m
PREP TIME
30m
COOK TIME
223
CALORIES
15
INGREDIENTS

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Ingredients 8 Servings

INSTRUCTIONS

  • 1 Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Cut peel into 1/4-inch pieces (about 2 tablespoons). Set aside. Mix flour, sea salt, cinnamon and cumin in shallow dish. Coat chicken evenly with flour mixture
  • 2 Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove from skillet
  • 3 Stir onion, bell pepper and carrot into skillet. Cook and stir 5 minutes or until tender. Add tomatoes, chicken stock, apricots and bay leaves; mix well. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes. Stir in preserved lemon and olives; cover and simmer 10 minutes or until chicken is cooked through. Remove bay leaves. Serve with couscous, if desired

TIPS AND TRICKS

Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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