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.