Preserved Lemon and Olive Chicken Tray Bake

The idea for this recipe came from a desire to make this classic Moroccan tagine easier and quicker so that you and I can enjoy it more often. The taste is not compromised the least bit by opting for a simple tray bake that’s cooked in 30 minutes.

Got some preserved lemon? Make this your next chicken dinner!

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PRESERVED LEMON AND OLIVE CHICKEN TRAY BAKE RECIPE

Yield: 4 SERVINGS

Prep Time: 10 min

Cook Time: 30 MIN

The baking time suggested here is for thin chicken cutlets. If using other parts/ cuts of chicken, please adjust baking time accordingly.

Also, keep a light hand with the salt as preserved lemons are already salty.

Ingredients:

Pinch saffron (about 20 threads)

½ cup hot water

4 chicken cutlets (1 to 1 1/4 pounds total)

Sea salt and ground black pepper, to taste

1 teaspoon ground ginger

3 tablespoons grated yellow onion

(or 1/2 tsp onion powder)

¼ cup olive oil

1 preserved lemon, rinsed and coarsely chopped

½ cup green olives, rinsed

Directions:

In a small bowl, soak the saffron threads in hot water for 5 minutes.

Place the chicken cutlets in a large non-reactive bowl, season with salt, pepper and ginger. Add the grated onion, olive oil, preserved lemon, olives and saffron water. Give the ingredients a good toss, preferably with your hands. Marinate for 1 hour at room temperature.

Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the bottom slot of the oven.

Transfer the contents of the bowl to a baking tray large enough to contain all the ingredients (but not so large that they get lost).

Bake until the chicken is cooked and golden and the sauce reduced, 30 to 35 minutes.

 

 

10 Responses to “Preserved Lemon and Olive Chicken Tray Bake”

  1. 1

    Angie@Angie's Recipes — 10/26/2012 @ 7:38 am

    The chicken must be very delicious! I can tell from the picture it’s very juicy and tender.

  2. 2

    Nisrine — 10/27/2012 @ 7:42 am

    It is juicy but nicely roasted as well. And yes it is delicious. Do give it a try, Angie.

  3. 3

    Christine — 10/27/2012 @ 8:39 am

    Can’t wait to make this! I actually have a tagine, would the preparation be basically the same?

  4. 4

    Nisrine — 10/27/2012 @ 11:06 am

    Yes, it would work in a tagine. You will need to cook longer and over low heat.

    Here are a couple o f tips for using a tagine:

    http://www.dinnersanddreams.net/2012/02/how-to-season-a-tagine-or-other-clay-pot.html

  5. 5

    Eha — 10/27/2012 @ 5:52 pm

    Fantastic: since unfortunately I do not own a tagine at the moment, but use a lot of chicken [often thigh fillets, which I find moidt} and always have preserved lemons in hand. Have made a kin’of ‘braise’ with these ingredients, but never thought of baking like this!! And love that touch of ginger :) ! best to you and bub!!

  6. 6

    foodwanderings — 10/29/2012 @ 10:08 pm

    Oh how I miss preserves lemons and olive chicken tangines. This looks absolutely delicious one pan recipe. Love those easy packed with flavor only thing I need to make a batch of preserved lemons.

  7. 7

    Sues — 10/30/2012 @ 9:14 am

    What a delicious looking and sounding dish! I get easily bored by chicken, but this looks super flavorful. Yum!

  8. 8

    simone diament — 10/30/2012 @ 2:14 pm

    yummy! I made it with 1/2 a cut chicken and cooked it longer… fabulous!

  9. 9

    Nisrine — 10/30/2012 @ 6:39 pm

    Simone, I’m happy to hear you liked it. Enjoy!

  10. 10

    Sheetal — 10/21/2013 @ 2:58 pm

    Delish !!!

    Loved the look so read the recipe,
    Loved the recipe, so made it instantly,
    Easy to make, tasted just as it looked and sounded.

    A big thank you !!!

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