Moroccan Chicken with Preserved Lemons and Olives
A traditional Moroccan chicken recipe simmered with aromatic spices, preserved lemons, and green olives. Bursting with flavor, this dish brings a taste of Morocco to your kitchen
Ingredients
- 1 whole chicken cut into pieces (or 4-6 bone-in thighs)
- 2 preserved lemons quartered
- 1 cup green olives
- 2 onions finely chopped
- 3 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp sweet paprika
- ½ tsp cinnamon
- 1 small bunch fresh cilantro chopped
- 1 small bunch fresh parsley chopped
- Salt and pepper to taste
- 3 tbsp olive oil
- 1 cup chicken broth or water
Instructions
- In a large bowl, mix the chicken pieces with garlic, onions, all the spices, olive oil, and half the herbs. Let marinate for 30 minutes or overnight.
- Heat a large Dutch oven or tagine pot over medium heat. Add the chicken mixture and cook for 10 minutes until browned.
- Add preserved lemons, olives, and chicken broth. Cover and simmer on low for 45 minutes to 1 hour until the chicken is tender and flavorful.
- Garnish with the remaining herbs and serve hot with couscous or crusty bread.
Notes
-
- Marinating is Key: For the richest flavor, marinate the chicken overnight in the spice mixture and herbs. This helps the meat absorb all the aromatic goodness.
- Use a Tagine if Possible: Cooking in a traditional Moroccan tagine enhances the moisture and flavor. If you don’t have one, a Dutch oven or heavy pot with a lid works just fine.
- Balance the Salt: Preserved lemons and olives are naturally salty, so go light on adding extra salt until after cooking.
- Preserved Lemons Tip: Rinse them before use to tone down the brininess, and remove the seeds to avoid bitterness.
- Make It Ahead: Moroccan chicken tastes even better the next day. Store leftovers in an airtight
