Introduction
If you’re looking to bring the vibrant flavors of Morocco into your kitchen, this Moroccan Chicken with Preserved Lemons and Olives is exactly what you need. I’ve spent years perfecting this recipe, and it consistently delivers that perfect balance of tangy, savory, and aromatic flavors that define Moroccan cuisine. The combination of preserved lemons and briny olives creates a dish that’s both exotic and comforting, while remaining surprisingly simple to prepare.
Ingredients
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• 4 chicken leg quarters (or 8 pieces of mixed chicken parts)
• 2 preserved lemons, quartered and pulp removed
• 1 cup green olives, pitted
• 4 cloves garlic, minced
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads (optional)
• 1 cup chicken broth
• Fresh cilantro for garnish
• Salt and pepper to taste
Note: Can’t find preserved lemons? While the taste won’t be exactly the same, you can substitute with fresh lemon zest and a bit of salt. For best results, though, I recommend seeking out preserved lemons at specialty stores or making your own ahead of time.
Instructions
- Mix the cumin, ginger, paprika, and turmeric in a small bowl. Season the chicken pieces with this spice mixture, salt, and pepper.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the chicken pieces on all sides until golden, about 5-7 minutes per side. Remove and set aside.
- In the same pot, reduce heat to medium and sauté the onions until translucent, about 5 minutes.
- Add garlic and saffron (if using), cooking for another minute until fragrant.
- Return the chicken to the pot and add chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add preserved lemon and olives to the pot. Continue cooking uncovered for 15-20 minutes, or until the sauce has reduced and the chicken is tender.
- Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6 people
Recipe Notes
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• The key to developing deep flavor is properly browning the chicken – don’t rush this step!
• If the sauce becomes too thick during cooking, add a splash of chicken broth or water.
• This dish actually tastes better the next day, making it perfect for meal prep.
• Serve over couscous or rice to soak up the flavorful sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The preserved lemons’ rinds are edible and packed with flavor – don’t discard them!
• For a spicier version, add 1/2 teaspoon of harissa paste with the spices.
Moroccan Chicken with Preserved Lemons and Olives
This Moroccan Chicken with Preserved Lemons and Olives recipe delivers a perfect balance of tangy, savory, and aromatic flavors. The combination of preserved lemons and briny olives creates a dish that's both exotic and comforting.
Ingredients
- 4 chicken leg quarters or 8 pieces of mixed chicken parts
- 2 preserved lemons quartered and pulp removed
- 1 cup green olives pitted
- 4 cloves garlic minced
- 1 large onion finely chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon saffron threads optional
- 1 cup chicken broth
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Mix the cumin, ginger, paprika, and turmeric in a small bowl. Season the chicken pieces with this spice mixture, salt, and pepper.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the chicken pieces on all sides until golden, about 5-7 minutes per side. Remove and set aside.
- In the same pot, reduce heat to medium and sauté the onions until translucent, about 5 minutes.
- Add garlic and saffron (if using), cooking for another minute until fragrant.
- Return the chicken to the pot and add chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add preserved lemon and olives to the pot. Continue cooking uncovered for 15-20 minutes, or until the sauce has reduced and the chicken is tender.
- Garnish with fresh cilantro before serving.
