Moroccan Braised Chicken

with Preserved Lemon

Moroccan Braised Chicken



4 chicken breasts or thighs (skin removed)
15-20 green olives, halved
2 cups thinly sliced yellow onions
1 tsp minced garlic
1 tsp minced ginger
3 wedges preserved lemon, pulp removed, rinsed, and thinly sliced
1 Tbsp olive oil
½ cup Horse Heaven Sauvignon Blanc
1 cup chicken stock
1 Tbsp. Rasa el hanout
2 Tbsp chopped cilantro
2 Tbsp chopped green onions


In a sauté pan, heat the oil over medium heat and brown the chicken. Remove the chicken and add the onions and ginger. Sauté for 5 minutes and add garlic and spices, continue cooking for another minute. Add the wine to deglaze the pan and then add the stock, olives and lemon. Bring the liquid to a boil and return the chicken to the pan. Reduce heat to low, cover the pan, and cook until the chicken is tender, about 30 minutes. Place the chicken and sauce on serving platter and top with cilantro and green onions and preserved lemons.

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