Moroccan Lemon Chicken Recipe

Name: Moroccan Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) roasting chickens; 2 tablespoons olive oil; 1 onion, grated; 1 teaspoon turmeric; ½ teaspoon ground ginger; ½ teaspoon cinnamon; 1 bunch cilantro, chopped; 1 bunch parsley, chopped; 1 -2 preserved lemon, seeds removed and chopped; salt and pepper

Servings: persons

1 (4 lb) roasting chickens
2 tablespoons olive oil
1 onion, grated
1 teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cinnamon
1 bunch cilantro, chopped
1 bunch parsley, chopped
1 -2 preserved lemon, seeds removed and chopped
salt and pepper

1
Place the chicken in a large saucepan with all the ingredients, except the preserved lemons.
2
Half cover the chicken with water and simmer over a low heat for about 20 minutes, turning occasionally.
3
Preheat the oven to 350F
4
Transfer the chicken to the oven and cook until the chicken is tender and the liquid reduced - about 1 hour.
5
Add a little more liquid if it becomes too dry.
6
Stir in the chopped preserved lemon and serve hot.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4 lb) roasting chickens, 2 tablespoons olive oil, 1 onion, grated, 1 teaspoon turmeric, and more.

Yes, Moroccan Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lemon Chicken

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