Moroccan Lemon Chicken

Introduce

Chef :

Anmen

Moroccan Lemon Chicken

We have a huge lemon tree which provides a bounty of lemons every year. We preserve the lemons in salt and spices the Moroccan way. This chicken dish uses these Moroccan lemons as the key ingredient. Overall the dish turned out to be too sour for our taste so go easy on olives and lemons next time. If you don’t have pickled lemons, just use lemon rind and juice.

Ingredient

Cooking time :

1 hr

chicken breasts

Moroccan lemon (lemon preserved in salt and juice with spices)

1/2 cup

Sundried tomatoes

1/2 cup

Olives

1 tbsp

Olive oil or Butter

1 cup

White wine

1 cup

chicken broth

1 tsp

salt

2 tsp

Black pepper powder

Cooking instructions

* Step 1

Salt the breasts on both sides. Sear both sides of chicken breasts 3-4 min on each side: Use Olive oil or butter

* Step 2

Sauté sliced onions in the same pan. Adjust oil if required.

* Step 3

Collect all the sour ingredients (We took too much lemon in this case)

* Step 4

Fry the ingredients in the same pan that was used to sear the breast. We use cast iron to retain High temperatures.

* Step 5

Let the ingredients soften. Add black pepper

* Step 6

Add white wine and chicken broth (May contain salt) do not over salt.

* Step 7

Let the sauce blend into a sauce. Add the chicken breasts to the sauce; cook covered for 15-20 minutes at low flame. This will soak the chicken breast. Spoon the sauce over the breast occasionally.