| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 578 | 29.7g | 4.6g | 30g |
| sugars | fibre | protein | salt |
| 17g | 4.2g | 64.4g | 1.2g |
Allow me to introduce you to one of my favorite dishes: Moroccan Lemon Chicken with Nigella Seeds. This lively, aromatic dish combines the sunny zest of lemons with the exotic intrigue of Nigella seeds – a match truly made in culinary heaven.
Flavors From Afar, Comfort from Home
I have many fond memories of cooking around a crackling fire under the Colorado stars with my partner, Gordon, where we would often experiment with different flavors and dishes. While our go-to dishes are usually hearty game meats and pan-seared trout, there is something about the Moroccan Lemon Chicken with Nigella Seeds that captures our hearts every time. It’s a blend of the comfortably familiar and the exotic, a sensation that takes you on a journey from the Rockies to the vibrant landscapes of Morocco.
Savory Health Benefits
But apart from its irresistible flavor, this dish brings about numerous health benefits. Nigella seeds, the star ingredient, are known for their potential antioxidant properties and ability to aid in digestion. And, if we’re counting, lemons are packed with vitamin C and have been seen to enhance your beauty, by rejuvenating skin from within, bringing a glow to your face. Their antibacterial and antiviral properties also fight infections.
The Moroccan Lemon Chicken with Nigella Seeds fits beautifully into a balanced diet and certainly doesn’t skimp on taste. Like many of the high-altitude meals I’m used to preparing, this one delivers on both wholesomeness and hearty satisfaction.
Pairings and Possibilities
For the perfect meal, try pairing this dish with a light Moroccan couscous or a side of Moroccan vegetables. The light and fluffy couscous, full of its own range of spices, complements the rich flavors of the chicken, while the earthy, roasted vegetables offer a gentle contrast. If you’re looking for a familiar comfort, a mountain-style roasted potato also pairs phenomenally well.
This recipe is also quite similar to the Moroccan Chicken with Lemon and Olives, but the addition of Nigella seeds in our dish lends it a distinct, hearty flavor profile. So, if you’re looking to explore the culinary map, this recipe is definitely a ticket for your next gustatory adventure.
What You’ll Need
- 6 boneless, skinless chicken breasts
- 4 lemons, zested and juiced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup honey
- 1/2 cup olive oil
- 2 tablespoons Nigella seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 bunch fresh cilantro, finely chopped
- Salt to taste
- Pepper to taste
- 1/2 cup slivered almonds, for garnish
Method
Step One:
Begin by zesting and juicing the 4 lemons. Afterwards, mince your 4 cloves of garlic.
Step Two:
Combine the chicken breasts, lemon zest, lemon juice, minced garlic, chicken broth, honey, olive oil, Nigella seeds, ground cumin, ground coriander, turmeric, ground ginger, cinnamon and chopped cilantro in a large bowl. Season to taste with salt and pepper. Mix thoroughly, ensuring that the chicken is well coated. Cover and let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
Step Three:
Heat a large pan or skillet on a medium high heat, remove the chicken from the marinade and cook until it is browned on each side and cooked through. This should take about 7 to 10 minutes per side, depending on the thickness of the chicken.
Step Four:
While the chicken is cooking, pour the marinade into a saucepan and bring to the boil. Reduce the heat and simmer until the sauce has thickened and reduced by half. This will become your sauce for the chicken.
Step Five:
Toast the slivered almonds in a small pan over medium heat until they are golden and fragrant. Be careful to keep an eye on them as they can burn quickly. These will be used to garnish the finished dish.
Step Six:
Once the chicken is done, remove it from the heat and let it rest for a few minutes. Pour the reduced sauce over the chicken, garnish with the toasted almonds and additional chopped cilantro if desired, and serve.
