Moroccan lemon chicken
Active cooking time: 25–30 minutes┃Passive cooking time (in the Jack Meal bag): 3–5 hours┃Serves 4┃Difficulty: Easy
At Jack Meal, we adapt the cooking method for this lemon chicken using a thermal bag, but we use the same ingredients (candied lemons with tender peel) and cooking techniques (slow-cooked for a long time) to create meat that falls off the bone! We prepare it with green olives and a small bunch of chopped fresh cilantro, served with fine couscous or tender potatoes. Both potatoes and couscous can also be cooked using the Jack Meal thermal bag.
Essential Ingredients
- Around 400 to 600g of chicken (ideally chicken thighs)
- Candied lemons (at least 3 or 4)
- 2 sliced onions, 1 tsp ginger, 5 cloves of garlic
- 5 carrots
- 150ml of chicken broth
- Olive oil, salt, pepper, and cumin
- Fresh minced coriander
1. Sautéing the onions and garlic
- In a cast-iron pot, sauté the sliced onions and 2 cloves of minced garlic in oil over medium heat.
2. Browning the chicken
- Season the chicken pieces with salt and pepper.
- Add them to the pot and brown them for 10 minutes, turning them several times.
3. Assembling and bringing to a boil
- Add the spices, lemon juice, chicken broth, and the remaining 3 unpeeled garlic cloves. Cover with water.
- Now add the olives and the candied lemons, cut into quarters, as well as the carrots.
- Bring to a full boil and maintain a vigorous boil, covered, for 5 to 10 minutes
4. Place in the Jack Meal bag
- Turn off the heat and seal the lid tightly.
- Immediately place the pot in your Jack Meal cooler bag.
5. Simmering
- Let it simmer without opening the lid for at least 2 to 3 hours (you can go up to 5 hours without any problem).
6. Take out of the bag
- Remove your pot from your Jack Meal bag
7. Serving
- Serve hot with plain couscous or potatoes.
Tip from the Journal
With the thermal bag, there is no evaporation. If the sauce seems too runny when you open it, remove the chicken and reduce the juices for 5 minutes over high heat on your stovetop before serving.
