Moroccan Chicken with Lemon and Olives is a fragrant, slow-simmered dish bursting with warm spices, tender chicken, briny olives, sweet raisins, and the unmistakable brightness of preserved lemon. Traditionally prepared in a tagine, this comforting meal can easily be made in a heavy skillet while still delivering the same succulent, richly layered flavors.

Why You’ll Love This Recipe

This dish brings together bold Moroccan spices like paprika, cumin, turmeric, and cinnamon to create a deeply aromatic flavor profile. The preserved lemon adds a unique citrusy intensity, while olives and raisins balance savory and sweet notes beautifully.

You’ll love how tender and juicy the chicken becomes as it gently simmers, absorbing every layer of seasoning. It’s perfect for family-style dining, whether served straight from a tagine or from a covered skillet at the table. Plus, it pairs wonderfully with couscous, rice, or warm bread to soak up the flavorful sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 whole chicken (3 to 4 pounds), cut into 8 pieces, or 3 to 4 pounds chicken thighs and legs
1 teaspoon salt (use lightly, adjust to taste)
3 cloves garlic, minced
1 medium onion, finely chopped
Rind from 1 preserved lemon, rinsed and cut into thin strips (or 1 whole lemon, thinly sliced if preserved lemon is unavailable)
1 cup green olives, pitted
1/2 cup raisins
1/2 cup water
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped

Directions

1. In a large bowl, combine paprika, cumin, ginger, turmeric, cinnamon, and black pepper.
2. Pat the chicken pieces dry with paper towels. Add them to the bowl and coat thoroughly with the spice mixture. Let the chicken marinate at room temperature for 1 hour to absorb the flavors.
3. If using a tagine, soak the base in water overnight before cooking to prevent cracking. Place it on a heat diffuser over medium heat and add the olive oil. If using a heavy-bottomed skillet, heat the olive oil over medium-high heat.
4. Lightly sprinkle the chicken with salt. Place the chicken skin-side down in the hot oil and cook for about 5 minutes until lightly browned.
5. Reduce heat to medium-low. Add the minced garlic and chopped onion over the chicken. Cover and cook for 15 minutes, allowing the onions to soften and release their juices.
6. Turn the chicken pieces over. Add the preserved lemon strips (or fresh lemon slices), olives, raisins, and 1/2 cup water.
7. Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and cook for 30 minutes, or until the chicken is tender and fully cooked through.
8. Stir in the chopped parsley and cilantro just before serving. Taste and adjust salt if necessary.

Serve warm with couscous, rice, rice pilaf, or crusty bread.

Servings and timing

Servings: 4 to 6 servings

Prep time: 20 minutes
Marinating time: 1 hour
Cook time: 50 minutes
Total time: Approximately 2 hours 10 minutes

Variations

For a deeper flavor, add 1/2 teaspoon ground coriander to the spice blend.

You can substitute golden raisins with chopped dried apricots for a slightly tangier sweetness.

If you prefer a thicker sauce, remove the lid during the last 10 minutes of cooking to allow excess liquid to reduce.

For extra heat, add a pinch of cayenne pepper or a small chopped chili.

Boneless chicken thighs can be used for quicker cooking, reducing the simmering time by about 10 minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place the chicken and sauce in a covered skillet over low heat until warmed through. Add a splash of water if the sauce has thickened too much.

This dish also freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQs

Can I make this without a tagine?

Yes, a heavy-bottomed skillet with a tight-fitting lid works perfectly and produces similar results.

What is preserved lemon?

Preserved lemon is lemon cured in salt and its own juices, creating a deeply salty and intensely citrus flavor.

Can I use fresh lemon instead?

Yes, thinly sliced fresh lemon works well, though the flavor will be slightly less complex. You may need to adjust the salt.

Is this dish spicy?

It is warmly spiced but not hot. You can add cayenne pepper if you prefer heat.

Can I prepare this ahead of time?

Yes, the flavors deepen over time, making it excellent for preparing a day in advance.

What type of olives work best?

Green olives such as Castelvetrano or other mild varieties are ideal for balanced flavor.

Can I use chicken breast?

Yes, but reduce cooking time to prevent dryness. Dark meat remains more tender and flavorful.

What should I serve with Moroccan chicken?

Couscous, rice, rice pilaf, or warm bread are all excellent choices.

How do I know when the chicken is done?

The chicken should be fork-tender and reach an internal temperature of 165°F (74°C).

Can I make this dish dairy-free?

Yes, this recipe contains no dairy, making it naturally dairy-free.

Conclusion

Moroccan Chicken with Lemon and Olives is a comforting, aromatic dish that transforms simple ingredients into something deeply flavorful and memorable. Whether cooked in a traditional tagine or a simple skillet, it delivers tender chicken infused with warm spices, bright citrus, and savory olives. Perfect for gatherings or cozy family dinners, this recipe brings the essence of Moroccan-inspired cooking straight to your table.

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