Take and instant vacation with Moroccan inspired Chicken with Preserved Lemon.
I’ve always been a fan of lemon everything. Whether its tablespoon of lemon zest or a squeeze of lemon juice, I think it elevates a dish from good to great. I recently came across preserved lemons at my local Italian grocery store and thought I would give them a try. My mind was BLOWN! The lemony flavor is so intense, it smacks you in the face. Relax! I mean it in the very best way. I was pleasantly surprised by how the preserving process mellowed out the sourness & tartness of the lemon. It’s brought such a unique flavor to the table and I’m absolutely addicted. This is definitely my favorite ingredient of the moment and these gems are breathing new life into some of my favorite recipes!
PRESERVED LEMON CAN BE ADDED TO SOUPS, SALADS AND SAUCES FOR AN INTENSE LEMON FLAVOR
Preserved lemons or Lemon Pickle depending on who you’re speaking to is a staple in Moroccan cuisine. They can be chopped, sliced or minced and can be rinsed to wash off some of the salt. Preserved lemons can be enjoyed in soups, salad dressings and sauces to name a few and this ingredient has instantly become a clutch ingredient! My latest & greatest discovery is that these babies are a freaking STAR in my Caesar/Bloody Mary, but thats a whole other post!
THESE SPICES ARE POWERFUL ANTI INFLAMMATORIES AND ANTIOXIDANTS
Preserved lemons are found in speciality grocery stores but can be a bit costly. My 12 oz jar was $7.99 USD but a little does go a very long way. Luckily for my wallets sake, they are super easy & inexpensive to make. They do preserve for about a month so it does require some planning. If you’re unsure if this is your thing, I would splurge on a small jar to see if you’re a fan of the taste.
LET THE CHICKEN MARINADE FOR A COUPLE OF HOURS IN THE FRIDGE IF YOU HAVE THE TIME
SWITCH THINGS UP! TRY THIS FLAVOR OF MOROCCO!
Besseha Arabic-Moroccan
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed and finely minced
- 2 teaspoons fresh minced ginger
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
- 2 tablespoons extra virgin olive oil
- ¾ cup chicken broth
- 1 medium yellow onion, finely chopped
- 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
- ½ cup pitted or whole Kalamata olives, rinsed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons freshly squeezed lemon juice
- Salt and pepper to taste
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
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