Description
This Moroccan Lemon Chicken is loaded with flavor from green olives, garlic and preserved lemons.
Ingredients
Scale
For the Marinade:
- 2 tbsp olive oil
- 1 preserved lemon
- 1/4 cup minced parsley
- 1/4 cup minced cilantro
- 4 cloves minced garlic
- 2 tsp ginger powder
- 3 tsp salt
- 2 tsp pepper
- 2 tsp cumin
- 1 tsp turmeric
- 3 strands saffron
- 1 tsp paprika
For the Chicken:
- 1 whole chicken, rinsed and patted dry with paper towels
- 2 tbsp olive oil
- 1/2 cup pitted green olives (Moroccan olives are best for this dish!)
- 1 tbsp olive brine
Instructions
- Combine all, finely minced ingredients for the marinade to a small bowl and mix well. In a cast iron pot, add your chicken and rub well with the marinade, making sure to get it under the skin of the chicken. Cover and refrigerate for 6 hours.
- Preheat your oven to 425. Remove the chicken from the cast iron pan and any remaining marinade from the pan (stuff this stuff pack into the chicken, it’s where all the flavor comes from!) Add olive oil to the cast iron and heat to medium high. Brown the chicken on all sides. Add olives and brine.
- Cover and bake for an hour. Move the chicken to a baking sheet and broil for 5-7 minutes or until skin is crispy and golden brown. Reduce the sauce on the stovetop by simmering over medium heat for 3-5 minutes. Serve the chicken with some olives, a bit of sauce and bread or rice.
