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Moroccan Chicken with Lemon and Olives

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A fragrant Moroccan-inspired chicken dish slow-simmered with warm spices, preserved lemon, olives, and raisins, creating tender, juicy meat in a richly layered, aromatic sauce.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 to 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Low Lactose

Ingredients

  • 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 (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)
  • 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

Instructions

  1. In a large bowl, combine paprika, cumin, ginger, turmeric, cinnamon, and black pepper.
  2. Pat the chicken dry and coat thoroughly with the spice mixture. Let marinate at room temperature for 1 hour.
  3. If using a tagine, soak the base in water overnight and place on a heat diffuser. Heat olive oil over medium heat. If using a heavy-bottomed skillet, heat olive oil over medium-high heat.
  4. Lightly season the chicken with salt. Place skin-side down in the hot oil and cook for about 5 minutes until lightly browned.
  5. Reduce heat to medium-low. Add garlic and chopped onion over the chicken. Cover and cook for 15 minutes until onions soften.
  6. Turn the chicken pieces over. Add preserved lemon strips (or fresh lemon slices), olives, raisins, and water.
  7. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30 minutes until the chicken is tender and reaches 74°C (165°F).
  8. Stir in chopped parsley and cilantro before serving. Adjust salt if needed.

Notes

  • Add 1/2 teaspoon ground coriander for deeper flavor.
  • Substitute golden raisins with chopped dried apricots for a tangier sweetness.
  • Remove the lid during the last 10 minutes for a thicker sauce.
  • Add a pinch of cayenne pepper or chopped chili for extra heat.
  • Boneless chicken thighs can be used; reduce simmering time by about 10 minutes.
  • Store in the refrigerator up to 4 days or freeze up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/moroccan-chicken-with-lemon-and-olives/