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Baked Moroccan Chicken Breasts with Preserved Lemon
This flavorful Moroccan chicken calls on classic Moroccan spices like saffron, ginger, and cloves to give it a delicious flavor.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 206 kcal
Ingredients
- 4 (4-oz.) raw chicken breasts boneless, skinless
- 1 Preserved Meyer Lemon pulp removed, chopped
- 2 Tbsp olive oil
- 4 cloves garlic finely chopped
- 1 thin slice fresh ginger finely chopped
- 1½ cups frozen artichoke hearts thawed
- 1 cinnamon stick (or ½ tsp. ground cinnamon)
- 1 tsp. ground black pepper
- 1 tsp. cumin seeds
- 1 tsp. Ground paprika
- 1 tsp. crushed red pepper flakes
- ¼ tsp. whole cloves
- 1 large pinch saffron
Instructions
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Preheat oven to 450° F.
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Combine chicken, Preserved Lemon, oil, garlic, ginger, artichoke hearts, cinnamon, pepper, cumin, paprika, red pepper, cloves, and saffron in a large bowl; mix well.
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Arrange chicken mixture in a baking dish. Bake for 20 to 25 minutes, or until chicken is no longer pink in the middle.
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Serve chicken with couscous if desired.
Recipe Notes
To use preserved lemon, wash lemon and remove pulp. Thinly slice or chop rind.
The Nutrition Facts box below provides estimated nutritional information for this recipe.