Moroccan Lemon Chicken with Preserved Lime and Coriander
This bright and savory chicken dish features preserved lemons and coriander for a Moroccan-inspired meal that's both comforting and exotic.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade ingredients
In a large bowl, combine preserved lemons, chopped coriander, garlic, cumin, paprika, turmeric, olive oil, salt, and pepper.
- 2
Coat the chicken
Add the chicken breasts, ensuring they are well-coated with the marinade.
- 3
Refrigerate
Cover and refrigerate for at least 2 hours, or overnight for best results.
Tip: Marinate the chicken for at least 2 hours for the best infusion of flavors.
Preparing the Sauce
- 1
Combine sauce ingredients
In a small saucepan, combine chicken broth, lemon juice, honey, and ground coriander.
- 2
Simmer
Bring to a simmer over medium heat.
- 3
Reduce
Cook for 10 minutes, stirring occasionally, until slightly reduced.
Tip: 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.
How to Make Moroccan Lemon Chicken with Preserved Lime and Coriander
Total time: 2 h 20 min · Yields 4 servings
- 1
Searing the Chicken
Heat a skillet over medium-high heat and cook the marinated chicken breasts until golden on both sides and cooked through.
- 2
Finishing the Sauce
Pour the prepared sauce over the seared chicken in the skillet, ensuring each piece is well coated.
- 3
Simmering
Reduce heat to low, cover, and let it simmer for an additional 15 minutes to meld flavors.
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