There are few who taste Moroccan Chicken with Olives and Preserved Lemon and don’t fall madly in love with this recipe. Once tried, you crave, covet and praise it.
Moroccan Chicken with Olives and Preserved Lemons

Moroccan Chicken with Olives and Preserved Lemons
Recipe type: Main
Cuisine: Moroccan
Serves: 4
  • 4 chicken breasts, 10 ounces, each
  • salt and black pepper, to taste
  • cumin, to taste
  • coriander, to taste
  • 4 ounces butter, divided use
  • 1 pint chicken stock
  • 1/2 Cup Picholine or other green olive, pitted
  • 1/4 Cup Preserved Lemons, sliced (recipe follows)
  • 1 bay leaf
  • 4 sprigs thyme
  • 4 Cups Couscous, prepared
Preserved Lemons
  • 8 to 10 lemons (unwaxed, organic)
  • extra lemons for juice
  • large amount of kosher salt
  1. Season chicken with salt, pepper, cumin and coriander. Melt half of butter in ovenproof pan, add chicken skin-side down; cook for 10 to 12 minutes until skin is crispy.
  2. Turn chicken; add stock, thyme and bay leaf; bring to a boil. Place pan in 350 degrees F oven; cook 5 to 8 minutes.
  3. Remove chicken from stock. Reduce stock by half. Remove thyme and bay leaf and discard. Add olives, lemons and parsley. Whisk in remaining butter. Check seasoning and adjust.
  4. Divide chicken among 4 plates; place 1 cup couscous beside the chicken breast. Coat chicken with the sauce of olives, and lemons.
Preserved Lemons
  1. Cut the lemons from tip to tip in quarters without going all the way through. Pack the lemons with kosher salt and jam them as tight as you can into a large mason jar.
  2. Juice extra lemons and pour in a little pinch of extra salt to cover the lemons completely with juice. Seal the jar tightly and let sit in a dark cool place for at least 3 weeks.
  3. To use the lemons, remove from the jar and scrape out the flesh. Use only the rind in your recipies as the flesh is bitter and salty. Chop finely for salad dressings or use sliced in the chicken with olives dish.
  4. The preserved lemons keep, in the jar, in the fridge for months.

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