Moroccan Chicken with Green Olives & Preserved Lemon



Several months ago, I decided I wanted to make preserved lemons.  As is often the case, Adam’s immediate response was “Okay – but what are we going to do with them?”  That’s where Gourmet’s recipe for Moroccan Chicken with Preserved Meyer Lemons and Green Olives came in.  We cooked this dish a few weeks ago and really enjoyed it, so when it came time to have our friends Aaron and Diana over for dinner we decided we’d cook it again, along with some other Moroccan-influenced dishes.

I think I’ve convinced Adam that the preserved lemon was worth it. I really did decide somewhat on a whim to make it – after seeing a whole bunch of blogs talk about it with a short time period, I was itching to try it out. Admittedly, I had little idea of what the heck to do with it. When Adam would ask I just told him what little I knew: It’s good for middle eastern dishes! It… it makes the lemon peel edible, and really tasty! Finally, about a month after stuffing my Meyer lemons in a jar with some salt and lemon juice, I went looking for a way to use them. I think this recipe was a really great way to highlight the awesome flavour that comes from the pickled lemon… and after two recipes worth, we’re already about halfway through the jar.

It’s a really nice dish – quite simple and packed full of flavour. As Aaron said – it kind of tastes as if it was cooked with a tagine, even though it just uses nice big skillet.

I changed very little, but the full recipe is behind the cut.


Moroccan Chicken with Preserved Lemon & Green Olive
adapted from Gourmet

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 2 medium onions, sliced 1/4 inch thick
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 8 pieces preserved Meyer lemons (which for me, meant 2 whole lemons worth)
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 16 pitted green olives, halved
  • 2 tablespoons coarsely chopped fresh cilantro
  1. Prepare the preserved lemons by scraping the pulp out (reserve for another use, if you wish), and thinly slicing the rind. Set aside.
  2. Wash and pat chicken dry, then season with salt and pepper.
  3. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking, then brown chicken, about 3 minutes on each side. Move chicken to a plate and keep warm, covered with aluminium foil.
  4. Add remaining tablespoon oil to skillet and reduce heat to medium. Cook onions and garlic, stirring frequently, until softened but not browned (8 to 10 minutes). Add turmeric and pepper and cook, stirring, 1 minute.
  5. Add lemon strips, broth, wine, and olives and give it a good stir.
  6. Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.


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One Response to “Moroccan Chicken with Green Olives & Preserved Lemon”

  1. Back to Blogging « Life at No. 71 Says:

    […] Moroccan Chicken with Green Olives and Preserved Lemon […]

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