Moroccan Chicken with Preserved Lemon

I have long loved Moroccan food.  It is one of the great cuisines of the world-- exotic and flavorful, warming my palate and my mind with all of the romance of artists and writers flourishing in and inspired by this colorful locale.

A traditional living room. Photo by Xiquet - Public Domain, https://commons.wikimedia.org/w/index.php?curid=3528014

And this is my new favorite recipe!  I make it every week, and on the nights when I'm not making it, I think about having it later in the week.  I can't wait to make it for my family the next time I get a chance to visit.


A classic recipe, I have seen this on the pages of many Moroccan cookbooks, but I never had preserved lemons until now.  These are an important ingredient.  I have seen information about alternatives online, but I would not do that.   If your local ethnic market does not carry these, then they are available from Amazon here.  This is the brand that I use, but there are others available at a variety of price points just search under "preserved lemons."  After taking one from the jar, I rinse it under cold water to remove excess brine (salt).  Then I dice the whole thing up- rind, pulp, seeds and all.


Traditionally, this dish would be served over couscous, but I like it over quinoa for a modern healthier alternative, though rice would be equally good.  I also added artichoke hearts to my version.  I love them and they make a nice tangy addition.  I increase the chicken broth to give a little extra sauce to spoon over everyone's plate and have plenty for leftovers.  Here we go!  So good!

Moroccan Chicken with Preserved Lemon

Ingredients

2 heaping teaspoons ground cumin

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

4 large skinless, boneless chicken breast halves

1 tablespoon olive oil

1 ¼  cups unsalted chicken stock

⅓ cup rinsed and chopped jarred preserved lemon

½ cup kalamata olives

8 small canned artichoke hearts

1 tablespoon butter

Chopped fresh cilantro

Directions

Cut chicken breasts in half or thirds. Place in a ziplock bag with the cumin, salt, and pepper. Mix well to coat evenly. 

Refrigerate for at least an hour to marinate.

Heat a large skillet or pan over medium-high heat. Add oil and swirl to coat.

Add chicken pieces to pan and cook 4 minutes. Turn chicken over and add stock to pan. 

Sprinkle lemon, olives, and artichokes over the top. Reduce to medium and cook 6 minutes. 

Partially cover and cook 4 minutes more (or until chicken is done but it should be done at this point). 

Add butter to pan and stir until melted. Done!

Serve over couscous (or rice, or quinoa). 

Be sure to drizzle plenty of the liquid over all and sprinkle with the chopped cilantro.

Enjoy!