0 0
Lemon Moroccan Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 large onion
3 - 4 garlic cloves
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 lemon, juice of, fresh
8 pieces chicken drumsticks

Nutritional information

372.2
Calories
223 g
Calories From Fat
24.9 g
Total Fat
5.2 g
Saturated Fat
118.3 mg
Cholesterol
568.4 mg
Sodium
7.6 g
Carbs
1.7 g
Dietary Fiber
2.5 g
Sugars
29.2 g
Protein
230 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Lemon Moroccan Chicken

Features:
    Cuisine:

    We enjoyed but would probably prefer with chicken breast instead of the drumsticks. Flavor was good and my husband didn't mind the black olives, which he usually avoids.

    • 230 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lemon Moroccan Chicken, If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. Its hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called ‘Meals Without Red Meat’ by Simon and Allison Holst., We enjoyed but would probably prefer with chicken breast instead of the drumsticks. Flavor was good and my husband didn’t mind the black olives, which he usually avoids., We enjoyed but would probably prefer with chicken breast instead of the drumsticks. Flavor was good and my husband didn’t mind the black olives, which he usually avoids.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Chop the Onion and Garlic Finely, Using a Food Processor, If Avaiable. Add the Next Seven Ingredients Olive Oil, Tomato Paste, Ground Cumin, Ground Paprika, Ground Ginger, Salt and Lemon Juice and Mix to a Thick Paste.

    2
    Done

    Place the Chicken in a Shallow Casserole Dish and Cover With Paste Mixture. Turn the Chicken Pieces, Ensuring They Are Evenly Coated With the Mixture. Add the Remaining Lemon, Cut Lengthways Into Eighths, and the Olives.

    3
    Done

    If Possible, Allow to Stand For 1-2 Hours or Overnight in the Fridge. Bake at 180o C For 1 Hour, Covered Loosely For the First 30 Minutes, Then Uncovered.

    4
    Done

    Serve With Plain Rice or Spicy Pilaf.

    5
    Done

    Sprinkle Coriander Once the Dish Has Been Served in Single Serving Plates.

    6
    Done

    Variations: For a Less Lemoney Flavour Use Strips of Lemon Rind Instead of Lemon Wedges. Replace Lemon Wedges With the Skin of One Preserved Salted Lemon, If Availabe.

    Avatar Of Grace White

    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Mamas Lemon Bars
    previous
    Mamas Lemon Bars
    Cute Edible Apple Turkey Thanksgiving
    next
    Cute Edible Apple Turkey Thanksgiving
    Mamas Lemon Bars
    previous
    Mamas Lemon Bars
    Cute Edible Apple Turkey Thanksgiving
    next
    Cute Edible Apple Turkey Thanksgiving

    Add Your Comment

    five × 1 =