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Moroccan chicken with preserved lemons and olives Recipe

Moroccan · Main course · 60 min total

A fragrant and savory one-pot chicken dish with briny preserved lemons and green olives, simmered in aromatic spices. Perfect for a comforting weeknight dinner.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup chicken broth
• 1/2 cup preserved lemons, rinsed and chopped (pulp removed)
• 1 cup green olives, pitted
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Season chicken pieces with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown chicken in batches until golden on all sides, about 5-7 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onions to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in ginger, cumin, paprika, turmeric, cinnamon, and cayenne (if using). Cook for 1 minute until fragrant.
4. Return chicken to the pot. Add chicken broth, preserved lemons, and olives. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, until chicken is cooked through and tender.
5. Uncover and simmer for an additional 5-10 minutes to slightly thicken the sauce. Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

Tips

• Preserved lemons can be found in Middle Eastern markets or specialty stores. If unavailable, substitute with fresh lemon zest and juice, but the flavor will be less complex.
• Serve with couscous or crusty bread to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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