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!

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.