Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli)

2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)

subheading: For the marinade:

2 tablespoons extra virgin olive oil

3 cloves garlic, crushed and finely minced

2 teaspoons fresh minced ginger

¾ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

¾ cup chicken broth

1 medium yellow onion, finely chopped

1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped

½ cup pitted or whole Kalamata olives, rinsed

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 teaspoons freshly squeezed lemon juice

Salt and pepper to taste

Directions at daringgourmet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer