Moroccan Chicken with Preserved Lemons & Olives

This Moroccan Chicken recipe  has been voted best meal by many people who have eaten it here on the  Glasgow Farm. It is well worth your effort.

 Ingredients

1 teaspoon paprika (I use smoked, but it doesn’t matter)

1 teaspoon ginger (I use fresh or in the jar but you can use ground dried)

1 teaspoon turmeric

½ teaspoon cinnamon

Dash of pepper and sea salt to taste

½ stick of butter (have more on standby if you need more when sautéing chicken)

4 cloves of garlic, minced

1 onion, diced

1 carrot, diced fine

1 cup of Kalamata olives (Greek)

One preserved lemon, pulp discarded, rinsed and chopped

½ cup of dates, chopped

1/3  cup of cilantro, chopped

¼ cup of parsley, chopped

½ cup chopped tomatoes

1 cup of feta cheese (goat, I make my own) or Boursin cheese (if your family can eat dairy, you must try Boursin cheese in it)

3 pounds of chicken thighs, skinned, meat off bone and cut into bite size pieces-I use organic

 

How to make it:

1. Mix spices together, set aside. Chop fresh chicken thighs into bite size pieces. Mix spices and chicken until well coated. Let marinate in spices for at least a hour.

2. Chop onions and carrots, then, fry in 2 tablespoons of butter until translucent.

3. Chop olives, lemons, dates, cilantro, parsley and tomatoes, set aside and look at the color on that plate!

4. Fry spiced  chicken in 2-3 tablespoons butter over med hi heat until done.   Add the colorful dish of chopped fixings and cheese. Turn the stove off. I like for all the fixings to stay brightly colored. Serve with rice.  Remember, brown is healthier.

 

Chop the chicken into bite size pieces

 

Mix spices into chicken and stir well

 

While my chicken was marinating in the spices I gathered my cilantro and parsley from my garden.

Chopped veggies, dates, herbs and cheese in waiting- Beautiful!

 

Fry onions and carrots in butter until translucent

Fry chicken until done, then add cooked onions and carrots and stir

 

Pour the veggies, dates, herbs and cheese in, stir gently and turn off heat. Serve with brown rice and green salad.

Comments

  1. Hannah says:

    This recipe is DELICIOUS!!!! So worth the time it takes to chop everything up!

  2. Melinda says:

    Hi Sharon! The recipe sounds mouthwatering! Could you please clarify regarding the lemon. The ingredients say “one preserved lemon, pulp discarded, rinsed and chopped”.
    Does it make a difference to use preserved over a fresh lemon? At what point is it added to the recipe? Also, since pulp is discarded, is it just the rind and juice that are added? If using preserved that are chopped and pounded, how much constitutes a whole lemon? Thanks for the clarification! I love lemons…but even more limes! :)

    • Hi Melinda!

      This is truly a delicious recipe, you’ll love it! You could use lemon zest instead. I’ve always used fermented lemons but I think the zest would be good. I’m not sure how much zest to use. When using preserved lemons,it’s basically a handful of the lemon rinds chopped. I’m not a precise measuring cook! The lemons make this dish zing!

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