Moroccan Chicken Thighs with Preserved Lemons
EatSimpleFood.com
This flavorful Moroccan chicken thigh recipe is made with preserved lemons, kalamata olives, red peppers, Moroccan spices, and fresh dates.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 1/2 lb chicken thighs, boneless & skinless
- 1 1/2 Tbsp Moroccan Spice Mix, commonly called Ras el Hanout
- 1 1/2 Tbsp e.v. olive oil
- 1 1/2 Tbsp water
- 1 Tbsp unsalted butter
- 1/2 cup onions, diced
- 1/2 cup chicken broth
- 2/3 cup dried dates, sliced
- 1 1/2 Tbsp fresh lemon juice
- 1/2 cup preserved lemon rind, sliced
- 2 Tbsp preserved lemon pulp
- 1 1/2 cup red peppers, diced
- 1 cup whole mixed olives, pits in
- 1/2 cup fresh parsley, chopped & divided
- salt to taste
Instructions
- In a medium size bowl mix together spice mix, olive oil, and water. Add chicken to the bowl and mix it up. Let marinate at room temperature for 15 minutes.
- Add butter to a large pan over medium high heat and add the chicken with marinade and onions. Fry chicken on each side for ~ 3 minutes.
- Reduce heat to low and add remaining ingredients, reserving 1/4 cup of parsley for garnish.
- Cover, bring to a boil, reduce heat and simmer ~ 20 minutes or until internal temperature of chicken reaches 165F.
- Serve with a salad or veggie and over couscous. Add salt to taste and garnish with fresh parsley.
Notes
- Wanna use chicken breast instead of chicken thighs? Cool, sear the breasts ~ 3 minutes per side, set aside on a plate and add back to simmering pot in last 5-7 minutes.