“Today’s menu has two choices TAKE IT or LEAVE IT.”
Some days I have no idea where I find such recipes, but when I found this one I immediately thought that it would be a fantastic relatively easy dinner providing you can find preserved lemons, but if not, plan ahead and make a few using anyone’s easy and quick versions. I loved the flavors and with the addition of previously made tajine spices, it was even better. My only complaint was that I am not a chicken breast lover and the next time I make this, I’ll add chicken thighs and drumsticks, Mikey liked the chicken breasts though and I guess most people would.
I served the chicken with a nice side of homemade rice pilaf
Moroccan Spiced Chicken
*Optional Tajine Spices, sprinkle over the seasoned chicken breasts before sautéing and just a few pinches in the sauce before covering and simmering.
2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves
1 teaspoon kosher salt
1 shallot, minced
1 preserved lemon, inside discarded, skin thinly sliced
1/2 cup pitted black and green olives from the deli, halved
1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
1 cup white wine
1 cup chicken stock
4 sprigs oregano
2 tablespoons chopped Italian parsley
*Chive blossoms, for garnish, optional
Directions
- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt and tajine spices if using. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 5-6 minutes. Using tongs, turn the chicken and continue to cook for another 5 minutes. Remove to a plate while you make the sauce.
- Add the shallots to the pan and sweat, stirring occasionally, for a minute. Add the strips of preserved lemon, olives, sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon and sprinkle in about 1 teaspoon of the tajine spice. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160º, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the chopped parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using
Print this recipe Moroccan Chicken.
