Moroccan Lemon, Olive, and Cinnamon Chick’n 

This  recipe was inspired by a recipe on epicurious and is part of an effort to turn expand our palates and adapt meat recipes that my husband might like into vegetarian ones. 


  • 1 onion
  • 1/4 preserved lemon (original recipe uses fresh)
  • 1/2 fresh lemon sliced into wedges
  • 4 pieces of Gardein chick’n scallopini 
  • 2 Cups of low sodium vegetable broth
  • 1 T caper
  • 1/2 c olives (the original recipe called for green olives)
  • 2 Garlic Cloves
  • 1 T paprika (or use berbere which has all of these)
  • 2 T ground cumin
  • 1 T ground cinnamon
  • 1 t turmeric
  • 1/2 T ginger paste 
  • 1 T olive oil
  • 1 scallion
  • 1 spring cilantro
  • 1 sprig mint
  • 1 T potato starch (corn starch would be fine)–for thickening the sauce
  • 1 T pepitas

The method
1. Slice onion into thin shreds. In a heavy pan (I used my LeCreuset French oven), sautee onion with 1 T of olive oil until golden. 
2. Add spices, ginger paste, 1/2 of the preserved lemon, and broth. bring to a boil 

3. Reduce to simmer and add your gardein “chick’n.” Cook for about 30-35 minutes 

4. Remove the chik’n pieces and add your potato starch to thicken the liquid into a sauce. Add the chick’n back and add the capers and olives. I sprinkled on a few more shakes of cinnamon and paprika at the end.

5. Before serving, add cilantro, mint, scallion, and pepitas  

I served this with a version of coconut farro.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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