Moroccan Chicken with Preserved Lemon
Experience the aromatic and vibrant flavors of North Africa with this classic, comforting chicken tagine.
Ingredients
- •2 lbs chicken thighs and drumsticks, skin on
- •3 tablespoons extra virgin olive oil
- •2 medium yellow onions, finely chopped
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon black pepper
- •1 teaspoon kosher salt
- •1 cup chicken stock
- •1 preserved lemon, pulp discarded and rind sliced into thin strips
- •1/2 cup pitted green olives, such as Picholine or Castelvetrano
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh flat-leaf parsley, chopped
Instructions
- 1
Pat the chicken pieces dry with paper towels and season lightly with a pinch of salt.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 3
Brown the chicken pieces on all sides until golden, about 6 to 8 minutes, then remove and set aside on a plate.
- 4
Reduce the heat to medium, add the chopped onions to the same pan, and sauté until soft and translucent, about 5 minutes.
- 5
Stir in the minced garlic, ground ginger, turmeric, cinnamon, black pepper, and salt, cooking for 1 minute until fragrant.
- 6
Return the chicken and any accumulated juices to the pan, nestling them into the onions and spices.
- 7
Pour in the chicken stock, bring to a simmer, then cover the pan with a lid, lower the heat, and let it simmer for 20 minutes.
- 8
Remove the lid and scatter the preserved lemon strips and green olives around the chicken.
- 9
Simmer uncovered for another 10 minutes until the sauce reduces slightly and the chicken is fully cooked through.
- 10
Stir in the fresh cilantro and parsley just before serving warm.
💡 Chef tips
- Rinse the preserved lemon thoroughly under cold water before slicing to remove excess saltiness.
- Serve this dish hot over a bed of fluffy couscous or alongside crusty French bread to soak up the savory sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste even better the next day.
✅ How it should turn out
The finished dish features tender, succulent chicken coated in a golden, fragrant sauce with a delightful balance of savory spices, briny olives, and tangy preserved lemon.