Recipe: Moroccan Chicken

On a recent trip to Southwestern France, my friend Nancy & I tasted a wonderful chicken with brined lemons.  In typical Nancy style, she was determined to recreate it.  Seeing a gorgeous jar of lemons brining in her kitchen inspired me to come up with my own version of this really hearty and satisfying dish.  Your lemons should brine for at least 2 weeks but keep for several months.  If you have a pretty jar, they’re a nice decoration & conversation piece in the kitchen.  If you have the lemons & spices, this dish comes together quickly.

Moroccan Chicken

Prep Time:  15 minutes  (plus 2+ weeks to brine lemons)
Difficulty:  Stilletto (many ingredients)
Total Cooking Time: 1 hour
Serves:  8

Ingredients

4 pounds chicken breasts and/or thighs skin, fat removed
2 Tablespoons butter
2 Tablespoons olive oil
2 medium yellow onions, chopped
4 cloves garlic, minced
2 teaspoons cinnamon
2 teaspoons ground coriander
½ teaspoon cayenne pepper
½ teaspoon cardamom
1 teaspoon cumin
2 teaspoons salt
½ cup flat leaf parsley, chopped
1 cup good green olives (Italian Castelvetrano are great)
*2 brined lemons, rinsed and thinly sliced with peel
1 cup chicken broth
½ cup dry white wine (such as Sauvignon Blanc)

Directions

Melt butter and olive oil in a large fry pan.  Add chicken to pan and brown.  Remove chicken from pan and add onions, garlic and spices.  Cook over medium heat until onions are soft, about 5 minutes.  Add lemons and olives.  Add wine and broth and stir to deglaze pan.

Add chicken back into pan.  Cover and simmer about 30 minutes or until chicken is done and juices run clear.

This is really good served over couscous with a few chopped apricots.