• 1 package Sa Fregola Sarda – Traditional Sardinian Pasta
  • Organic chicken thighs, 6
  • Yellow onion, medium-chopped
  • Ras el hanout spice , 1 1/2 tablespoon
  • carrots 1 lb peeled and cut in large chunks
  • pitted green olives, 1 cup
  • Preserved lemon, 2 tablespoons ( may substitute zest from one lemon and 1/4 cup lemon juice)
  • good quality chicken stock 2 cups

Moroccan-style Chicken with olives and lemon

Feeds 3/4

recipes moroccan chicken

Morrocan style chicken has become a new staple in our house. Loaded with flavor and with the new pressure cooker couldn’t be quicker! ( of course, a good cast iron pot is the traditional way, just not quite as quick). Preserved lemons should be a kitchen staple, but they do take several weeks. So if you are in a pinch, substitute the zest from a whole lemon and 1/4 cup of lemon juice. Ras el hanout is worth the effort to find. Your guest will be exclaiming, “WHAT is that unique flavor?”

Season Chicken thighs liberally with Ras el Hanout seasoning. Sear in batches in the cooker to brown chicken and set aside on a clean plate. Sauté onion until translucent ( 3-4 minutes). Return chicken to the cooker, add carrots and olives. Add pureed preserved lemons to stock and pour over chicken and vegetables. Set cooker to ‘chicken” and prepare the Sardinian Fregula according to package directions ( you may substitute Israeli couscous but it won’t have the distinctive nutty flavor).

Serve with some crusty beard to help you get every bite. Add a seasonal vegetable if you like. ENJOY!

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