Needing a bit of a culture and zest added to your next weeknight dinner? Look no further than one of my favourite dishes from the beautiful country that is Morocco. If you ever get the chance to go – be sure to order this or the lamb meatballs! *chefs kiss*
INGREDIENTS:
800g chicken thigh cutlets, skin on
1 tablespoon olive oil
3 garlic cloves, chopped
1 brown onion, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
Pinch of white pepper
Salt, to taste
1 cinnamon quill
1 whole lemon, thinly sliced
1 preserved lemon, thinly sliced
½ cup mixed pitted olives
1 cup chicken stock
To serve:
Lightly fluffed couscous
Fresh parsley, roughly chopped
METHOD:
1. Brown the chicken in olive oil over medium heat until golden. Don’t rush this par – —it’s all about locking in that flavour and adding some texture.
2. Add the garlic, onion and carrot, stirring until softened slightly. Stir in the cumin, paprika, ginger, white pepper and salt. Cook for a minute until your kitchen smells like the spice souks of Marrakech.
3. Add the cinnamon quill, sliced lemon, preserved lemon, olives and chicken stock. Stir to combine.
Choose your own cooking style:
– Pressure cook for 15 minutes
– Slow cook on low for 6–8 hours
– Pan method: Cover and simmer gently for 40 minutes
Serve over a bed of fluffy couscous, and finish with a generous sprinkle of parsley.
#lemonchickenrecipe #chickenrecipe #pressurecooking #recipe #lemonchicken
One place I love traveling to is Morocco. The smells, the sounds, the sights, it’s just incredible. But one thing that was super memorable was Tjine. Now, I don’t actually have a tine today, but I’m going to make you a dish that you can easily cook at home using either a slow cooker, pressure cooker, or even just a pot and pan. So, let’s get started on my Moroccan lemon chicken. [Music] Now, today I’m using chicken thigh cutlets on the bone. I really believe that anything on the bone has so much more flavor. Also, these chicken thighs also have the skin on. Having a little bit of fat adds a little bit more texture and a little bit more flavor. So, feel free to use these. Or if you want to do something different, you can use drumsticks, chicken breasts, just chicken thighs by themselves. This recipe can work for all different styles and cuts of chicken. Now, this wouldn’t be a lemon chicken dish without obviously lemon. So, I’ve got fresh lemon that I’ll be using. Make sure you really give it a good wash with the skin because we’re putting everything in from this lemon. But the other type of lemon we’re using is preserved lemon. This is like a flavor bomb. It is salted lemon essentially that’s been preserved for months. It’s got so much beautiful smell and then just the flavor is very quite different. It’s a little bit acidic, a little bit sweet, but heaps of citrus flavor that we’re going to add into this dish. You can get these from any good like delicatesscent or grosser. So, to get started, I’m going to start browning off my chicken and chopping one brown onion as well as one whole carrot. So, I’m just putting the chicken in, and I’m just trying to get a nice golden color on either side. Now I’m just prepping my other ingredients. But here I’ve got cumin, paprika, ginger, white pepper, salt, and a cinnamon quill. So now that the chicken is nice and brown on both sides, I’m going to add three cloves of garlic, the onion, the carrots, the herbs, some spices, um the cinnamon quill, lemon, and also one preserved lemon. They’re very intense in flavor. Now also I’ve got some mixed olives that I’m just going to add in a cup of chicken stock. All right. So, today I’m using a pressure cooker. Now, if you haven’t used one of these, these essentially like get really nice and hot and then so much pressure and steam builds in and essentially gives you that like real nice slow cooking texture of like pulling apart the chicken or whatever meat you’re cooking in here. But the great thing is it takes maybe a quarter to a third of the time. This dish will be ready in about 15 minutes using the pressure cooker function. Now, if you don’t have a pressure cooker, you could do this in a slow cooker, or you could just do it over a pan with a lid on and cook it for on like medium heat or low for about 30 to 40 minutes to get the same desired texture and end result.
Dining and Cooking