Easy Skillet Lemon Spice Chicken Recipe: Quick Moroccan Delight!
Dive into the flavors of Morocco with this Easy Skillet Lemon Spice Chicken! Inspired by traditional tagines, this dish brings the aromatic spices, zesty lemons, and a hint of spice from harissa straight to your table. Quick enough for a weeknight, this dish will have you dreaming of markets in Marrakech!
Easy Skillet Lemon Spice Chicken
4
servings20
minutes30
minutes550
kcal50
minutesDive into the flavors of Morocco with this Easy Skillet Lemon Spice Chicken! Inspired by traditional tagines, this dish brings the aromatic spices, zesty lemons, and a hint of spice from harissa straight to your table. Quick enough for a weeknight, this dish will have you dreaming of markets in Marrakech!
Ingredients
- Main Ingredients
6 units chicken thighs, bone-in, with skin
2 tbsp extra virgin olive oil
2 units large yellow onions, thinly sliced
3 cloves fresh garlic, finely minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp coriander powder
1/4 tsp dry ginger
1/2 tsp turmeric powder
2 units whole lemons, one thinly sliced and one juiced
1 to 2 tbsp harissa paste, depending on taste preference
2 cups chicken broth with low sodium
1 cup green olives, deseeded
- Garnish
1 handful cilantro, fresh, for garnish
1 sprinkling toasted almond flakes, for garnish
- Serve With
as needed Couscous, prepared as per instructions on package
- Alternative Ingredients
For a vegetarian option: Replace chicken with chickpeas 2 cups, cooked and drained
For nut allergies: Use roasted pumpkin seeds instead of almonds
Harissa can be replaced with a mild chili paste for less heat
Directions
- Oven Preparation – Start by setting your oven to preheat at 400 degrees F.
- Season Chicken – Whilst the oven heats, season the chicken thighs generously with salt and pepper.
- Sear Chicken – Heat olive oil in a cast iron skillet until shimmering. Place the chicken skin-side down and cook until the skin browns, about 6-8 minutes. Remove the chicken to a plate.
- Saute Aromatics – In the same skillet, sauté onions and garlic until translucent, roughly 5 minutes, stirring occasionally.
- Spice Infusion – Add cinnamon, cumin, coriander, ginger, and turmeric to the skillet; cook for another minute until the spices are fragrant.
- Combine Ingredients – Stir in the lemon slices, juice, harissa, and chicken broth. Mix with olives. Ensuring the mixture is evenly spread will help infuse the flavors more deeply.
- Bake – Return the chicken to the skillet, skin-side up. Transfer the skillet uncovered to the oven and bake until the chicken is fully cooked through, about 25-30 minutes.
- Garnish and Serve – Once done, season as needed and garnish with cilantro and almond flakes before serving over couscous. Optional: sprinkle with extra lemon juice or harissa for a personalized taste.
Equipment
- Cast Iron Skillet
Nutrition Facts
- Calories: 550kcal
- Fat: 36g
- Saturated Fat: 9g
- Cholesterol: 185mg
- Sodium: 450mg
- Potassium: 500mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 60mg
- Iron: 2.5mg
