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Moroccan Chicken with Preserved Lemon and Olives Recipe

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4.3 from 86 reviews

This Moroccan Chicken recipe offers a fragrant and flavorful dish, featuring tender chicken thighs braised with warm spices, preserved lemon, olives, and fresh herbs. It combines a medley of traditional Moroccan spices and ingredients to create a rich, aromatic stew that pairs beautifully with couscous or crusty bread.

Ingredients

Spices and Seasonings

  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt

Main Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1 can (14-ounce) diced tomatoes
  • 1 cinnamon stick
  • 1 preserved lemon, chopped
  • 1/2 cup green olives
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine paprika, ground cumin, ground ginger, ground cinnamon, turmeric, cayenne pepper, and salt until well mixed to create the Moroccan spice blend.
  2. Season the Chicken: Rub the spice mixture evenly over the chicken thighs, making sure to coat all sides for maximum flavor infusion.
  3. Sear the Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp, about 4-5 minutes on each side. Remove chicken and set aside.
  4. Sauté Onion and Garlic: In the same pot, add chopped onion and minced garlic. Cook over medium heat until onion is softened and translucent, approximately 5-7 minutes, scraping up any browned bits from the chicken.
  5. Add Tomato Paste and Liquids: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then add the chicken broth, diced tomatoes with their juices, and the cinnamon stick. Stir well to combine.
  6. Simmer the Chicken: Return the seared chicken thighs to the pot. Add chopped preserved lemon and green olives. Bring the mixture to a simmer, then reduce heat to low, cover, and cook gently for 35-45 minutes, or until chicken is tender and cooked through.
  7. Finish with Fresh Herbs: Remove the cinnamon stick. Sprinkle chopped fresh cilantro and parsley over the dish. Adjust seasoning with additional salt if needed.
  8. Serve: Serve the Moroccan chicken hot with couscous, rice, or crusty bread to soak up the flavorful sauce.

Notes

  • Preserved lemon adds a distinct tangy depth typical in Moroccan cuisine; if unavailable, you may substitute with lemon zest and a little lemon juice but flavor will vary.
  • Bone-in, skin-on chicken thighs provide juiciness and flavor; you can use boneless if preferred, but reduce cooking time accordingly.
  • For a spicier dish, increase cayenne pepper to desired heat level.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • The dish can be complemented with couscous, rice, or flatbread for a complete meal.

Find it online: https://recipethrive.com/moroccan-chicken-with-preserved-lemon-and-olives-recipe/