Moroccan Chicken with Preserved Lemon
A fragrant, aromatic classic featuring tender chicken braised in a golden, savory sauce highlighted by the bright, salty punch of preserved lemons and briny olives.
Ingredients
- •4 chicken thighs, bone-in and skin-on
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon saffron threads, crushed
- •1 cup chicken stock
- •1 preserved lemon, rind only, finely chopped
- •1/2 cup pitted green olives, such as Castelvetrano
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Pat the chicken thighs dry and season both sides with salt and pepper.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown, about 5-7 minutes, then flip and cook for another 3 minutes. Remove chicken and set aside.
- 3
Lower the heat to medium. Add the onion to the skillet and sauté until softened and translucent, about 5 minutes.
- 4
Stir in the garlic, ginger, turmeric, and cinnamon, cooking for 1 minute until fragrant.
- 5
Pour in the chicken stock and add the saffron, scraping the bottom of the pan to release any browned bits.
- 6
Return the chicken to the pan, skin-side up. Cover and simmer on low heat for 20 minutes.
- 7
Add the chopped preserved lemon rind and green olives to the sauce. Continue to simmer uncovered for another 5-10 minutes until the sauce has reduced slightly and the chicken is cooked through.
- 8
Garnish generously with fresh cilantro and parsley before serving.
💡 Chef tips
- If you cannot find preserved lemons, you can substitute with the zest of one fresh lemon mixed with an extra 1/2 teaspoon of sea salt, though the flavor will be less complex.
- This dish tastes even better the next day as the spices continue to meld; store in an airtight container in the refrigerator for up to 3 days.
- Serve this over fluffy couscous or with crusty bread to soak up the flavorful, golden sauce.
✅ How it should turn out
The chicken should be succulent and tender, coated in a vibrant, golden sauce that balances deep earthy spices with the signature bright, salty tang of the preserved lemon.