Best 13 Moroccan Lemon Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Moroccan Lemon Chicken is a flavorful and aromatic dish that combines the vibrant flavors of Moroccan cuisine with the classic flavors of lemon and chicken. This tantalizing dish is not only easy to make but also a delightful addition to any dinner table. The zesty lemon flavor, combined with the fragrant spices like cumin, paprika, and ginger, creates a harmonious balance of flavors that will leave your taste buds wanting more. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, Moroccan Lemon Chicken is sure to impress.

Here are our top 13 tried and tested recipes!

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON



Moroccan Chicken with Green Olives and Lemon image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Ginger     Olive     Sauté     Low Cal     Dinner     Lemon     Healthy     Cinnamon     Simmer     Cumin     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives

Steps:

  • Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves
1 1/4 teaspoons kosher salt
1 shallot, chopped
1 preserved lemon, inside discarded, skin thinly sliced
1/2 cup pitted mixed marinated olives, halved
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup white wine
1 cup low-sodium chicken broth
4 sprigs oregano
2 tablespoons chopped Italian parsley
Chive blossoms, for garnish, optional

Steps:

  • Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
  • In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and 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. 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 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
  • Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

MOROCCAN LEMON CHICKEN WITH OLIVES



Moroccan Lemon Chicken With Olives image

Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 onion, medium, peeled, quartered
1 medium garlic clove, peeled, minced
2 large chicken breasts
1 tablespoon all-purpose flour
1/2 tablespoon olive oil
1 1/4 cups water, divided
1 pinch saffron
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
2 tablespoons lemon juice
1 lemon, zest of, minced
1/4 cup green olives, pitted, chopped
1 tablespoon cilantro, minced
1/2 cup couscous
1 dash black pepper

Steps:

  • In food processor, finely chop onion & garlic.
  • Dredge chicken in flour.
  • In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
  • Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
  • Bring to boil, then reduce heat & simmer, covered, 35 minutes.
  • Remove chicken from sauce & allow to cool a few minutes.
  • Cut chicken into small pieces, then put meat back into sauce.
  • To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
  • While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
  • Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
  • Spoon chicken mixture over couscous & serve.

SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS



Saucy Moroccan Chicken and Lemon with Date Couscous image

Braise chicken thighs with cinnamon, coriander and seared lemon slices, and serve them over a bed of couscous with dates.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 lemon, cut into 1/4-inch thick rounds (ends and seeds discarded)
2 teaspoons sugar
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups couscous
1/4 cup chopped pitted dates or golden raisins
1/2 cup loosely packed chopped fresh cilantro
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
8 small boneless, skinless chicken thighs (about 2 pounds total)
3 tablespoons tomato paste
One 15-ounce can chickpeas, rinsed and drained

Steps:

  • Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
  • Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
  • Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
  • Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
  • Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.

MOROCCAN LEMON-HERB CHICKEN SKEWERS RECIPE - (4.6/5)



Moroccan Lemon-Herb Chicken Skewers Recipe - (4.6/5) image

Provided by Hollister1121

Number Of Ingredients 17

Marinade & Chicken
1 1/2 cups EVOO
3 Tbsp chopped fresh thyme
3 Tbsp paprika
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped fresh cilantro
1 Tbsp ground cumin
3 cloves garlic, chopped
3/4 tsp ground ginger
6 boneless, skinless chicken breasts (3 lbs), cut into 1 1/2 inch cubes
Lemon-Herb Vinaigrette
1/4 cup thin lemon peel strips
1/4 cup lemon juice
1 Tbsp salt
1/4 cup plus 3 Tbsp EVOO
2 Tbsp finely chopped flat-leaf parsley
1 Tbsp fresh lime juice

Steps:

  • 1. In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling. 2. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette. 3. Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.

MOROCCAN CHICKEN BREASTS WITH OLIVES AND LEMON



MOROCCAN CHICKEN BREASTS WITH OLIVES AND LEMON image

Categories     Poultry

Yield 4 servings

Number Of Ingredients 18

1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 strips lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice , from 1 to 2 lemons
5 medium cloves garlic , minced or pressed through garlic press (about 5 teaspoons)
4 boneless, skinless chicken breasts (8 ounces each), trimmed of excess fat
Table salt and ground black pepper
1 tablespoon olive oil
1 large onion , halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups low-sodium chicken broth
1 tablespoon honey
2 medium carrots , peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
1 cup Greek cracked green olives , pitted and halved
2 tablespoons chopped fresh cilantro leaves

Steps:

  • 1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside. 2. Season both sides of chicken liberally with salt and pepper. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken until lightly golden, about 2 minutes; using tongs, turn chicken and brown on second side, about 2 minutes more. Transfer chicken to large plate. 3. Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. 4. Add carrots to pot and arrange chicken on top of carrots. Cover and reduce heat to medium-low. Simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. 5. Transfer chicken to plate or bowl and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately.

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Categories     Chicken     Herb     Olive     Quick & Easy     Lemon     Chickpea     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 14

1 tablespoon olive oil
1 whole boneless chicken breast with skin and wings attached (about 1 1/2 pounds; available by request from butcher), halved
1 small onion, sliced thin
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoons finely grated lemon zest
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth
1/3 cup green olives, pitted and sliced thin
1 tablespoon honey
1/2 cup drained and rinsed canned chick peas
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
Accompaniment:Rice with Almonds and Raisins

Steps:

  • In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin side down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives and honey.
  • Return chicken to pan and simmer, uncovered, 8 minutes. Transfer chicken to 2 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.
  • Serve chicken with rice.

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Looking for something different for a change? Try this "unique" dish. Don't let the unusual combination of ingredients scare you.

Provided by Merlot

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 chicken breast halves (bone in, skin on)
1 small onion, sliced thin
3/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoon lemons, zest of, finely grated
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth (I use College Brand)
1/3 cup pimento stuffed olive, sliced thin
1 tablespoon honey
1/2 cup canned chick-peas, drained & rinsed

Steps:

  • In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
  • Pat chicken dry& season with salt& pepper.
  • Cook chicken, skin side down until skin turns golden brown.
  • Transfer chicken to a plate.
  • Reduce heat to moderate& add onion.
  • Cook, stirring until softened.
  • Add cumin, paprika, cinnamon, lemon zest and flour.
  • Cook, stirring 1 minute.
  • Stir in the chicken broth, olives and honey.
  • Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
  • Add chickpeas and simmer about 3 minutes.

GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES



Garlic-Lemon Rotisserie Chicken With Moroccan Spices image

Make and share this Garlic-Lemon Rotisserie Chicken With Moroccan Spices recipe from Food.com.

Provided by Shirl J 831

Categories     Chicken

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 10

1 (3 1/2-4 lb) chicken
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper

Steps:

  • Set up the grill for rotisserie cooking and preheat to high.
  • Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
  • Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
  • Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
  • Yield: 2 servings.

LEMON MOROCCAN CHICKEN



Lemon Moroccan Chicken image

If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It's hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion
3 -4 garlic cloves
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 lemon, juice of, fresh
8 pieces chicken drumsticks
1 fresh lemon, cut lengthways into eighths
15 -20 black olives
2 tablespoons coriander leaves

Steps:

  • Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
  • Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
  • If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
  • Serve with plain rice or spicy pilaf.
  • Sprinkle coriander once the dish has been served in single serving plates.
  • Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.

Nutrition Facts : Calories 372.2, Fat 24.9, SaturatedFat 5.2, Cholesterol 118.3, Sodium 568.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.5, Protein 29.2

SB MOROCCAN LEMON CHICKEN WITH SUMMER SQUASH AND GREEN OLIVES



SB MOROCCAN LEMON CHICKEN WITH SUMMER SQUASH AND GREEN OLIVES image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 15

4 (6-oz) boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp allspice
1/4 tsp salt
1/8 tsp cayenne
1 lemon
4 tsp extra-virgin olive oil
1 small onion, thinly sliced
3/4 lb summer squash, thinly sliced crosswise
1/3 cup pitted green olives
2 tblsp. water
2 tblsp. chopped parsley

Steps:

  • Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick. In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt and cayenne. Finely grate zest from lemon into spice mixture. Squeeze 1 tblsp juice from lemon and add to spice mixture. Add 3 tsp of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 tsp oil to the skillet and return to medium-high heat. Add reserved onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tblsp water. Season lightly with additional minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.

MOROCCAN SPICED CHICKEN WITH LEMON AND CARROTS



Moroccan Spiced Chicken with Lemon and Carrots image

Make and share this Moroccan Spiced Chicken with Lemon and Carrots recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
4 large chicken legs, separated at thigh joints
1 large onion, chopped (1 cup)
1 lb carrot, peeled,cut on diagonal into ½ inch thick slices
2 teaspoons paprika
1 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1 lemon, cut into 8 wedges and seeded
1 cup chicken stock
spiced couscous (you can find this in my recipes)

Steps:

  • Heat oil in heavy, large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Add to skillet and cook until brown on both sides.
  • Transfer to plate and set aside.
  • Add onion to skillet.
  • Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
  • Add carrots and stir 2 minutes.
  • Add spices and stir 1 minute.
  • Return chicken to skillet.
  • Add lemon and stock.
  • Bring to boil.
  • Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally).
  • Serve over spiced couscous, arranging lemon wedges as garnish.

MOROCCAN CHICKEN KEBABS WITH QUICK PRESERVED LEMON



Moroccan Chicken Kebabs with Quick Preserved Lemon image

A blend of Moroccan herbs and spices dress up your chicken for your next summer cook-out. Also a shortcut to an age-old preservation technique of preserving lemons. Prep time does not include marinating time, or the 24 hours until can use preserved lemon.

Provided by Lynn Clay

Categories     Chicken

Time 35m

Number Of Ingredients 22

3 lb boneless, skinless chicken thighs cut into 2" pieces
2 Tbsp freshly chopped parsley
1 Tbsp ground cumin
2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp cayenne
2 Tbsp minced garlic
1/2 tsp black pepper
1/2 tsp salt
olive oil, extra virgin
skewers
couscous, for serving
yogurt sauce, for serving
FOR "PRESERVED" LEMONS:
3 meyer lemons, scrubbed clean
1 Tbsp brown sugar
1 Tbsp kosher salt
3 Tbsp freshly squeezed lemon juice
1 Tbsp chili flakes (optional)
1 quart-size jar with lid for "aging"

Steps:

  • 1. In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and sea salt. Stir to combine.
  • 2. Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
  • 3. Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
  • 4. Skewer chicken by "folding" pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
  • 5. Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through. Serve skewers with couscous and yogurt sauce.
  • 6. For "Preserved" Lemons: Slice lemons into ¼" thick rounds and toss together with remaining ingredients.
  • 7. Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
  • 8. Transfer jar to refrigerator and store for up to 2 weeks.

Tips:

  • Choose the right chicken: Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture.
  • Marinate the chicken: Marinating the chicken in a mixture of lemon juice, garlic, ginger, and spices helps to infuse it with flavor and make it more tender.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Baste the chicken with the marinade: This will help to keep the chicken moist and flavorful.
  • Serve the chicken with a variety of sides: Moroccan lemon chicken can be served with rice, couscous, roasted vegetables, or a simple salad.

Conclusion:

Moroccan lemon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of lemon, garlic, ginger, and spices gives the chicken a unique and flavorful taste that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #main-dish     #poultry     #african     #dinner-party     #kosher     #romantic     #moroccan     #chicken     #dietary     #meat     #chicken-breasts     #taste-mood     #number-of-servings

Related Topics