Moroccan Lemon Chicken with Olives YUM!

Ingredients

• 8 pieces Chicken Thighs (bone-in, skin-on for juiciness)
• 1 whole Preserved Lemons (rinsed, pulp minced; use the rind and pulp)
• pinch Saffron Threads (steep in 2 tbsp warm water before adding)
• 3 tbsp Olive Oil (extra virgin recommended)
• 4 cloves Garlic (minced)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Sweet Paprika (smoked paprika optional)
• 2 large Onion (sliced thin)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Green Olives (pitted; Moroccan or Castelvetrano work well)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1.5 cups Couscous (medium‑grain, dry)
• 1.5 cups Water (for cooking couscous; bring to boil)

Instructions

1. Make the Marinade

   In a mixing bowl combine olive oil, minced garlic, cumin, coriander, paprika, the saffron‑infused water, minced preserved lemon pulp, salt and pepper. Whisk until evenly blended.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs to the bowl, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

   Time: PT30M

3. Preheat the Oven

   Preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

4. Arrange in Baking Dish

   Spread the sliced onions in the bottom of a baking dish. Place the marinated chicken pieces on top, skin side up. Pour the chicken broth around the chicken, then scatter the olives and any remaining preserved lemon pieces.

   Time: PT5M

5. Bake the Chicken

   Bake uncovered for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden‑brown. Baste the chicken with pan juices once halfway through.

   Time: PT35M

   Temperature: 375°F

6. Prepare Couscous

   While the chicken bakes, bring 1½ cups water to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.

   Time: PT10M

7. Rest, Garnish, and Serve

   Allow the chicken to rest 5 minutes, then sprinkle chopped cilantro and parsley over the top. Serve each portion over a bed of fluffy couscous.

   Time: PT5M

Nutrition Facts

Calories

660

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

5g