Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat and sear the chicken breasts until golden brown on both sides, then set aside.
- In the same skillet, add sliced onions and carrot rounds, stir in ras-el-hanout and cumin, and cook for about 5 minutes until the veggies soften.
- Drizzle in honey and squeeze the juice of one orange, then chop the preserved lemon and add it to the mix, stirring everything together.
- Return the chicken to the skillet, add green olives, and pour in just enough water to partially submerge the ingredients. Cover and simmer gently for 30–40 minutes.
- Once the chicken is tender and the sauce has thickened, serve alongside couscous or rice, garnished with fresh herbs.
Nutrition
Calories: 320kcalCarbohydrates: 21gProtein: 28gFat: 14gSaturated Fat: 3.5gCholesterol: 87mgSodium: 480mgPotassium: 540mgFiber: 3gSugar: 6gVitamin A: 1846IUVitamin C: 35mgCalcium: 63mgIron: 2.5mg
Notes
Don't rush the searing process for crispy chicken.
Adjust the honey to your preferred sweetness level.
For a spicier dish, consider adding red pepper flakes or harissa paste.
This dish can be made ahead of time; the flavors improve overnight in the fridge and it can be stored for up to 3 days. For longer storage, freeze in portions for up to 3 months.
Adjust the honey to your preferred sweetness level.
For a spicier dish, consider adding red pepper flakes or harissa paste.
This dish can be made ahead of time; the flavors improve overnight in the fridge and it can be stored for up to 3 days. For longer storage, freeze in portions for up to 3 months.
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