Moroccan Chicken with Preserved Lemons and Couscous
Transport your taste buds to North Africa with this vibrant Moroccan Chicken with Preserved Lemons and Couscous. This one-pot wonder combines tender, golden-seared chicken thighs with a fragrant medley of spices, including cinnamon, turmeric, and ginger, creating layers of warm, exotic flavors. Juicy preserved lemons and briny green olives add a tangy, savory punch, while a sprinkle of fresh cilantro and parsley brings brightness to each bite. Served alongside fluffy, buttery couscous, this dish is a comforting yet elegant meal that’s perfect for weeknight dinners or special occasions. Ready in just one hour, this recipe is a delicious way to explore Moroccan cuisine right in your own kitchen!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large Yellow onion (chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 2 cups Chicken stock
- 2 pieces Preserved lemons (quartered and seeds removed)
- 1 cup Green olives (pitted)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1.5 cups Couscous
- 1.5 cups Boiling water
- 2 tablespoons Butter
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion. Sauté for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, cinnamon, ginger, turmeric, and paprika to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken stock and deglaze the skillet, scraping up any browned bits from the bottom. Bring the stock to a simmer.
Return the chicken thighs to the skillet, skin side up. Scatter the preserved lemons and green olives around the chicken.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 30 minutes, or until the chicken is tender and cooked through.
Meanwhile, prepare the couscous. Place the couscous in a large heatproof bowl. Add the boiling water, butter, and a pinch of salt. Cover with a lid or plastic wrap and let sit for 5 minutes.
Fluff the couscous with a fork and keep warm until ready to serve.
Once the chicken is cooked, sprinkle the chopped cilantro and parsley over the dish for a burst of fresh flavor.
Serve the Moroccan chicken alongside the couscous, spooning some of the flavorful sauce over the top. Enjoy!
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 8497 mg | 369% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.3 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 475 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2365 mg | 50% | |
*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.
