Moroccan Chicken with Preserved Meyer Lemons and Green Olives

A soulfully satisfying quick-fix apt for a rich, robust Sunday dinner minus all the fuss, this chicken scented with turmeric, thyme and preserved lemon dish literally requires less than 30 minutes preparation, whilst filling your home with the irresistible, exotic scents of Morocco. This dish is guaranteed to transport you on a colourful, flavourful fiesta replacing the usual, been-there-done-that weekend roast with pizazz and panache. Don't take my word .... try it to believe it!

Serves: 4
Active time: 30 min
Total time: 40 min

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Ingredients: 4 boneless skinless chicken legs (can use breasts if you prefer); 2 tblsp olive oil; 2 medium onions, sliced 1/4 inch thick; 2 garlic cloves, thinly sliced; 1/2 teaspoon turmeric; 1/2 teaspoon freshly ground black pepper; Bunch fresh thyme; 8 pieces preserved Meyer Lemons; 1/2 cup chicken broth; 1/4 cup dry white wine; 16 pitted green olives, halved; 2 tblsp coarsely chopped fresh coriander to garnish (optional)

Method: Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with coriander (optional).

If you like this recipe try:

Moroccan Braised Hogget Leg, Sundried Black Geneo Figs, Preserved Lemon served with Toasted Almonds, Pine Nuts, Flat Leaf Parsley & Mint Couscous