Moroccan Lemon Chicken with Preserved Lime and Coriander
A zesty delight bursting with North African flavors
This bright and savory chicken dish features preserved lemons and coriander for a Moroccan-inspired meal that's both comforting and exotic.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Sauce
For Garnishing
Preparation
Marinating the Chicken
Combine marinade ingredients
In a large bowl, combine preserved lemons, chopped coriander, garlic, cumin, paprika, turmeric, olive oil, salt, and pepper.
Coat the chicken
Add the chicken breasts, ensuring they are well-coated with the marinade.
Refrigerate
Cover and refrigerate for at least 2 hours, or overnight for best results.
Marinate the chicken for at least 2 hours for the best infusion of flavors.
Preparing the Sauce
Combine sauce ingredients
In a small saucepan, combine chicken broth, lemon juice, honey, and ground coriander.
Simmer
Bring to a simmer over medium heat.
Reduce
Cook for 10 minutes, stirring occasionally, until slightly reduced.
Do not over-simmer the sauce, or it will become too concentrated. For a thicker sauce, mix a teaspoon of cornstarch with water and add it to the saucepan.
Cooking Process
Searing the Chicken
Heat a skillet over medium-high heat and cook the marinated chicken breasts until golden on both sides and cooked through.
Finishing the Sauce
Pour the prepared sauce over the seared chicken in the skillet, ensuring each piece is well coated.
Simmering
Reduce heat to low, cover, and let it simmer for an additional 15 minutes to meld flavors.
Plating & Serving
Moroccan Lemon Chicken with Preserved Lime and Coriander
Moroccan Lemon Chicken with Preserved Lime and Coriander
Plating & Serving
Arrange chicken on a large serving platter, drizzle with sauce, and garnish with fresh coriander leaves and preserved lemon slices.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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