Moroccan Chicken with Preserved Lemon and Olives
This Moroccan chicken with preserved lemon and olives is a fragrant, comforting one-pan dish where tender chicken slowly simmers with warm spices, garlic, onions, and bright citrusy preserved lemon. The result is a rich and savory sauce with hints of turmeric, ginger, and cumin that pairs beautifully with couscous, rice, or warm bread.
Equipment
- large skillet or Dutch oven with lid
- wooden spoon
- cutting board
- chef’s knife
Ingredients
- 4 bone-in chicken thighs
- 2 bone-in chicken drumsticks
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 preserved lemon peel, finely chopped (pulp removed)
- 1 cup green olives, pitted
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Pat the chicken pieces dry with paper towels. In a small bowl mix the salt, black pepper, turmeric, ginger, cumin, and paprika. Rub the spice mixture all over the chicken and let it rest for about 10 minutes while preparing the remaining ingredients.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Place the chicken skin side down and cook for 5 to 6 minutes until golden and slightly crisp. Turn and cook another 3 to 4 minutes. Transfer the browned chicken to a plate.
- Add the sliced onions to the same pan and cook for about 5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant.
- Add the chopped preserved lemon peel and green olives to the pan. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan to build flavor in the sauce.
- Return the chicken to the pan and nestle it into the sauce. Reduce heat to low, cover, and simmer gently for about 30 minutes until the chicken becomes tender and fully cooked.
- Sprinkle chopped parsley and cilantro over the finished dish. Taste the sauce and adjust seasoning if needed, keeping in mind the olives and preserved lemon already add salt. Let rest a few minutes before serving.
Notes
Only the peel of preserved lemons is typically used in cooking since the pulp can be quite salty. Simmer the chicken gently so the spices and citrus flavors fully develop. This dish often tastes even better the next day as the flavors deepen. Serve family-style with couscous or crusty bread to soak up the sauce.