Moroccan Lemon Chicken
Transport your taste buds to the vibrant markets of Marrakech with this flavorful Moroccan Lemon Chicken recipe. Tender, bone-in chicken thighs are richly seasoned with a fragrant blend of cumin, turmeric, ginger, cinnamon, and paprika, then simmered to perfection in a savory broth infused with the tangy zest of preserved lemons. The addition of caramelized onions, garlic, and optional briny green olives elevates the dish to a symphony of bold and complex flavors. Serve it with fluffy couscous, rice, or warm crusty bread to soak up the luscious sauce. This one-pot wonder is not only a feast for the palate but also a stunning centerpiece, garnished with fresh cilantro for a burst of color and freshness. Perfect for a cozy family dinner or an exotic dinner party, this recipe offers an unforgettable taste of Morocco in just an hour!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 Preserved lemons
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Chicken broth
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Green olives (optional, for garnish)
Instructions
Trim excess fat from the chicken thighs and pat them dry with a paper towel.
Quarter the preserved lemons, remove the seeds, and finely chop the rinds. Set aside.
In a large bowl, combine ground cumin, ground ginger, ground turmeric, paprika, ground cinnamon, salt, and black pepper.
Rub the spice mixture over the chicken thighs, coating them thoroughly.
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the chicken thighs skin-side down and sear them for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 5 minutes or until softened, stirring frequently.
Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in the chopped preserved lemons and chicken broth, scraping the bottom of the pan to deglaze it.
Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
If using green olives, add them during the last 10 minutes of cooking.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed couscous, rice, or crusty bread for dipping into the sauce.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 8043 mg | 350% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.7 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2496 mg | 53% | |
*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.
