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Moroccan Lemon Chicken
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A picture of Moroccan Lemon Chicken.

Moroccan Lemon Chicken

Anmen
Anmen @culinaryadventurer

We have a huge lemon tree which provides a bounty of lemons every year. We preserve the lemons in salt and spices the Moroccan way. This chicken dish uses these Moroccan lemons as the key ingredient. Overall the dish turned out to be too sour for our taste so go easy on olives and lemons next time. If you don’t have pickled lemons, just use lemon rind and juice.

We have a huge lemon tree which provides a bounty of lemons every year. We preserve the lemons in salt and spices the Moroccan way. This chicken dish uses these Moroccan lemons as the key ingredient. Overall the dish turned out to be too sour for our taste so go easy on olives and lemons next time. If you don’t have pickled lemons, just use lemon rind and juice.

Read more

Moroccan Lemon Chicken

Anmen
Anmen @culinaryadventurer

We have a huge lemon tree which provides a bounty of lemons every year. We preserve the lemons in salt and spices the Moroccan way. This chicken dish uses these Moroccan lemons as the key ingredient. Overall the dish turned out to be too sour for our taste so go easy on olives and lemons next time. If you don’t have pickled lemons, just use lemon rind and juice.

We have a huge lemon tree which provides a bounty of lemons every year. We preserve the lemons in salt and spices the Moroccan way. This chicken dish uses these Moroccan lemons as the key ingredient. Overall the dish turned out to be too sour for our taste so go easy on olives and lemons next time. If you don’t have pickled lemons, just use lemon rind and juice.

Read more
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Ingredients

1 hr
  • 2chicken breasts
  • 1Moroccan lemon (lemon preserved in salt and juice with spices)
  • 1/2 cupSundried tomatoes
  • 1/2 cupOlives
  • 1 tbspOlive oil or Butter
  • 1 cupWhite wine
  • 1 cupchicken broth
  • 1 tspsalt
  • 2 tspBlack pepper powder
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Steps

1 hr
  1. 1

    Salt the breasts on both sides. Sear both sides of chicken breasts 3-4 min on each side: Use Olive oil or butter

    A picture of step 1 of Moroccan Lemon Chicken.
  2. 2

    Sauté sliced onions in the same pan. Adjust oil if required.

    A picture of step 2 of Moroccan Lemon Chicken.
  3. 3

    Collect all the sour ingredients (We took too much lemon in this case)

    A picture of step 3 of Moroccan Lemon Chicken.
  4. 4

    Fry the ingredients in the same pan that was used to sear the breast. We use cast iron to retain High temperatures.

    A picture of step 4 of Moroccan Lemon Chicken.
  5. 5

    Let the ingredients soften. Add black pepper

    A picture of step 5 of Moroccan Lemon Chicken.
  6. 6

    Add white wine and chicken broth (May contain salt) do not over salt.

    A picture of step 6 of Moroccan Lemon Chicken.
  7. 7

    Let the sauce blend into a sauce. Add the chicken breasts to the sauce; cook covered for 15-20 minutes at low flame. This will soak the chicken breast. Spoon the sauce over the breast occasionally.

    A picture of step 7 of Moroccan Lemon Chicken.
  8. 8

    The dish was served with scalloped potatoes. Enjoy

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Anmen
Anmen @culinaryadventurer
on July 03, 2020 23:14
What is the point of keeping your talent, passion and creativity within you. Unleash it; change the world, one meal at a time :) We are sharing recipes that are either inventive or have taken years to perfect and are near to our hearts. It is also a tribute to our loving parents, whom we call umpteen number times in the middle of the night, when disaster strikes the recipe, asking them for help to resuscitate our dish. We promise to make every step accurate and clear. If you ever cook one of our recipes and don’t get the results, all I can say to you is that; we have been there and done that. You will figure out ways to salvage your dish unless you have turned it into a piece of charcoal. Even then you can try scraping off the carbon and see if there is a diamond inside. The diamond is the experience and the joy of cooking.
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Keywords

Lemon Chicken Breast Pepper Butter Sun Dried Tomato Chicken Wine

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