Name: Moroccan Lemon Chicken
Prep time: 10 min
Yield: 3
Cuisine: Moroccan
Ingredients: Chicken Breast: 3 pieces; Paprika: 1 tsp; Ground Cumin: 1 tsp; Ground Ginger: 1 tsp; Ground Coriander Seeds: 1 tsp; Salt: pinch; Olive oil for frying; Yellow Onion: 1 piece; Garlic: 1 clove; Chicken stock: 1 cup; Salt and Pepper; Saffron: pinch; Fresh Coriander : 1 bunch; Fresh Parsley : 1 bunch; Preserved Lemon: 1 piece; Black Olives: 1 cup; Green Olives: 1 cup

Ingredients

Adjust Servings:

	SET - A ------- (Main Ingredient )
	3 pieces Chicken Breast
	1 tsp Paprika
	1 tsp Ground Cumin
	1 tsp Ground Ginger
	1 tsp Ground Coriander Seeds
	pinch Salt
	Olive oil for frying
	SET - B -------- ( Sauce )
	1 piece Yellow Onion Chopped
	1 clove Garlic Grated
	1 cup Chicken stock
	Salt and Pepper To taste
	pinch Saffron
	1 bunch Fresh Coriander Chopped
	1 bunch Fresh Parsley Chopped
	1 piece Preserved Lemon Find Recipe in Fermented Food (thinly sliced)
	SET - C ------- ( Add- On )
	1 cup Black Olives
	1 cup Green Olives

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Morocco is situated on both the Atlantic and the Mediterranean coats and has a typical mix of Arabic and Mediterranean flavors. This dish is normally slow cooked using a tagine with whole chicken pieces, however you can also make it using a good chicken stock and chicken breast as per this recipe.

Cuisine:

Moroccan

Ingredients

SET - A ------- (Main Ingredient )
3 pieces Chicken Breast
1 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Ground Coriander Seeds
pinch Salt
Olive oil for frying
SET - B -------- ( Sauce )
1 piece Yellow Onion
Chopped
1 clove Garlic
Grated
1 cup Chicken stock
Salt and Pepper
To taste
pinch Saffron
1 bunch Fresh Coriander
Chopped
1 bunch Fresh Parsley
Chopped
1 piece Preserved Lemon
Find Recipe in Fermented Food (thinly sliced)
SET - C ------- ( Add- On )
1 cup Black Olives
1 cup Green Olives

Directions

Steps

1 Done	Preparing Chicken - Cut Chicken breast into 3 medallions -Mix spices all together - Coat the chicken fully both sides in an oven proof pan - Fry chicken 2-3 min for both sides - Set aside
2 Done	Making the Sauce - In the same pan, saute onion until translucent - Add garlic and chicken stock - Salt Pepper to taste - Bring to boil, add Saffron - Add Coriander and Parsley stalks, keep leaves for garnishing - Add Lemon slices
3 Done	Baking - Return back the chicken - Cover pan with lid - Bake 180C for 60 min - Halfway cook, add the olives and some preserved Lemon slices - Continue cooking and garnish with Parsley and Coriander leaves when serving.