Moroccan Chicken with Preserved Lemons
Savor the exotic flavors of North Africa with this Moroccan Chicken with Preserved Lemons recipe, a vibrant dish bursting with aromatic spices and zesty citrus. Tender, golden-browned chicken thighs are simmered in a spiced broth made with cinnamon, turmeric, cumin, and ginger, then enriched with the tangy brightness of preserved lemons and briny green olives. Fresh cilantro and parsley bring a herbal freshness to the stew-like dish, while the rich sauce is perfect for serving over fluffy couscous or alongside warm, crusty bread. Ready in just over an hour, this one-pot recipe is an easy yet sophisticated way to elevate your weeknight dinners or impress at a dinner party. Perfect for lovers of bold flavors and authentic Moroccan cuisine, this dish is as comforting as it is irresistible.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground ginger
- 1 teaspoons Turmeric powder
- 1 teaspoons Ground cumin
- 1 teaspoons Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Chicken stock
- 2 pieces Preserved lemons, quartered
- 0.5 cups Green olives, pitted
- 0.25 cups Fresh cilantro, chopped
- 0.25 cups Fresh parsley, chopped
Instructions
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them skin-side down in the hot oil until golden brown, about 5-6 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook for 5 minutes until softened, stirring occasionally.
Add the minced garlic, ground cinnamon, ginger, turmeric, cumin, and paprika to the onions, and stir well to combine. Cook for 1-2 minutes until fragrant.
Pour in the chicken stock and scrape the bottom of the pot to deglaze it, ensuring all the flavorful bits are mixed into the sauce.
Return the chicken thighs to the pot, skin-side up. Reduce the heat to low, cover, and simmer for 30 minutes.
Add the preserved lemons and green olives to the pot, then simmer uncovered for an additional 15-20 minutes, allowing the sauce to reduce and thicken slightly.
Taste and adjust seasoning as needed. Stir in the chopped cilantro and parsley just before serving.
Serve the Moroccan Chicken hot, paired with couscous, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
