Preserved Lemon Chicken Moroccan influenced

Mix the spices and herbs with the onions in a bowl set aside.

Heat the oil and saut the chicken on both sides for about 3-4 minutes per side.

Move the chicken to the Chermoula mix in the bowl, and coat the chicken.

Deglaze the pan with the lemon juice.

Slice the preserved lemon into thin strips remove any seeds

Add the olives, and lemon to the pan, along with the Cucumber and honey.

Add the chicken back into the pan, along with all the Chermoula mixture.

Simmer for 15-20 minutes turning the chicken on occasion.

Serve I hope you enjoy!