Let’s shake things up tonight! Moroccan Lemon Chicken is here to put some spice back into your dinner! Bone-in succulent chicken breasts are simmered in an expertly seasoned lemony, olive-tomato sauce for a taste of world-class cuisine your family is sure to enjoy. Let Moroccan Lemon Chicken bring life to your ordinary chicken menu and offer a little flavor trip for your taste buds. When you find fantastic food like this, it offers a wonderful quick food escape! And who wouldn’t want that?!
Ingredients
- 2 tablespoons olive oil
- 4 chicken breast halves, bone-in and skin-on
- 1 1/4 teaspoons kosher salt
- 1 shallot, chopped
- 1 jarred preserved lemon, insides discarded, skin thinly sliced
- 1/2 cup pitted mixed marinated olives, halved
- 1/2 cup jarred sun-dried tomatoes in oil, drained, chopped
- 1 cup white wine
- 1 cup low-sodium chicken broth
- 4 sprigs oregano
- 2 tablespoons Italian parsley, chopped
- chive blossoms, optional, to taste, for garnish
Directions
Step 1 –In a medium, straight-sided skillet over medium-high heat, add the olive oil.
Step 2 –On a large platter with paper towels, add the chicken breast halves and pat them dry.
Step 3 –Evenly season the chicken breasts with the salt.
Step 4 –Add the chicken breasts, skin-side down, to the hot oil and cook, undisturbed, until the skin is deeply golden-brown, about 6 minutes.
Step 5 –Flip the chicken breasts and cook until golden-brown but not quite cooked through, about 5 minutes.
Step 6 –Transfer the chicken to a large clean platter. Leave the chicken drippings in the pan.
Step 7 –In the same skillet over medium heat, add the shallots to the chicken drippings and cook, while stirring occasionally, until fragrant, about 1 minute.
Step 8 –Add the preserved lemon skins, the olives, and the sun-dried tomatoes to the shallots and stir to combine.
Step 9 –Add the white wine to the shallot mixture and deglaze the skillet with a wooden spoon, scraping the bottom to release the browned bits.
Step 10 –Simmer the sauce mixture, while stirring, until it is reduced slightly, about 3 minutes.
Step 11 –Add the chicken broth to the sauce mixture and stir to combine.
Step 12 –Bring the sauce to a simmer, while stirring frequently.
Step 13 –Add the oregano and the browned chicken breasts to the sauce and baste the sauce over the chicken.
Step 14 –Cover the skillet and simmer until the chicken breasts reach an internal temperature of 165 degrees F, about 25 minutes.
Step 15 –Transfer the skillet to a wire rack to rest, about 10 minutes.
Step 16 –Add the parsley to the sauce and stir to combine.
Step 17 –Serve the chicken topped with the sauce and garnished with the chive blossoms.
