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)

Entrees

Salad and Dressings

Side Dishes