Moroccan Chicken Sandwich with Preserved Lemon and Olives
This Moroccan street sandwich, a true explosion of flavors, pays homage to the bustling markets of Marrakech. The chicken, marinated with warm spices, meets preserved lemon and olives for a perfect harmony between acidity and depth. While making it, you may wonder what the essential spices of Moroccan cuisine are – I'd say: cumin, paprika, ginger, cinnamon, and saffron form the base. And for an authentic tagine, the key is patience and using a real clay tagine. This recipe, however, is perfect for a quick and social meal, to enjoy without limits, thinking of the fragrant souks.
Ingredients
- Pita bread or Moroccan bread (khobz)4 pieces
- Chicken breasts400 g
- Preserved lemon1 (thinly sliced)
- Green olives, pitted80 g
- Red onion1 small, sliced
- Garlic2 cloves, minced
- Fresh cilantro1 bunch, chopped
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Ground ginger1/2 teaspoon
- Olive oil2 tablespoons
- White sauce (yogurt, lemon, garlic mixture)For serving
- Salt and black pepperTo taste
Instructions
- 1
In a bowl, mix the chicken cut into thin strips with cumin, paprika, ginger, half of the garlic, salt, and pepper. Let marinate for 10 minutes.
- 2
Heat olive oil in a skillet. Sauté the sliced onion and remaining garlic until translucent.
- 3
Add the marinated chicken and sear over high heat for 5-7 minutes until nicely browned and cooked through.
- 4
Stir in the sliced preserved lemon and green olives. Let simmer for 5 minutes over low heat to blend flavors. Sprinkle with fresh cilantro.
- 5
Lightly toast the pita or khobz bread, then generously fill with the chicken mixture.
- 6
Drizzle with white sauce (yogurt, lemon, garlic) and close the sandwich. Serve hot, with fries or a fresh salad.
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