About
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.
