Moroccan Chicken with Pickled Lemons
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 337, total fat 19 G., saturated fats 4 G., proteins 21 G., carbohydrates 12 G., fiber 3 G., cholesterol 56 mg, sodium 644 mg, sugar 2 G.
Calories 337, total fat 19 G., saturated fats 4 G., proteins 21 G., carbohydrates 12 G., fiber 3 G., cholesterol 56 mg, sodium 644 mg, sugar 2 G.
The key ingredients in this Moroccan chicken dish are pickled lemons and marinated olives. Seared chicken breast is simmered in a light wine sauce with pickled lemons, sun-dried tomatoes, olives, and oregano, resulting in a juicy and flavorful dish. A real explosion of flavors!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 4 bone-in chicken breast halves, skin on
- 1 and 1/4 teaspoons coarse salt
- 1 shallot, finely chopped
- 1 preserved salted lemon, slice the rind thinly, remove the pulp
- 1/2 cup mixed pitted marinated olives, halved
- 0.5 cups sun-dried tomatoes in oil, drained and chopped
- 1 cup white wine
- 1 cup lightly salted chicken broth
- 4 sprigs oregano, chopped
- 2 tbsp. l. chopped parsley
- Chives for serving, optional
We recommend
Recipes with similar ingredients: chicken breasts, shallots, lemon, olive, sun-dried tomatoes, bouillon, white wine, oregano, chives, parsley
Cooking the dish according to the recipe:
- Heat oil in a medium skillet over medium-high heat. Pat the chicken breasts dry and season evenly with salt.
- Place the chicken breasts, skin side down, in the hot skillet and cook without moving until golden brown, about 6 minutes. Using tongs, flip the chicken and continue cooking for another 5 minutes. Transfer to a plate while you prepare the sauce.
- Add the shallots to the same pan and cook, stirring occasionally, for 1 minute. Add the salted lemon, olives, and sun-dried tomatoes and stir. Drizzle with white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 3 minutes to reduce some of the liquid. Add the chicken broth and bring back to a simmer.
- Return the chicken to the sauce and add oregano. Spoon the sauce over the chicken. Cover the pan and simmer over low heat until a thermometer inserted into the breast registers 160°F (71°C), about 25 minutes. Let the chicken rest in the sauce for 10 minutes. Sprinkle with parsley. Serve the Moroccan chicken generously drizzled with the sauce and garnished with chives, if using.
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