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Moroccan Lemon Chicken with Olives

This Moroccan Lemon Chicken with Olives is bursting with aromatic spices and zesty preserved lemons for a flavorful North African feast.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Moroccan, North African
Keyword: Chicken, Comfort Food, Easy, One-Pot, Spicy
Servings: 6 servings

Ingredients

  • 3 1/2 pounds bone-in chicken pieces thighs, drumsticks, or a combination
  • 1/2 teaspoon saffron threads
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • pinch cayenne pepper
  • pinch cinnamon
  • 1/4 cup extra virgin olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 1 quart chicken stock
  • 2 preserved lemons peel only, pulp discarded (or substitute with fresh lemons)
  • 1 cup pitted green olives
  • 1/2 cup fresh chopped cilantro for garnish
  • to taste salt and pepper

Instructions

Marinate the Chicken

  • Season chicken pieces with salt and pepper. Combine saffron, cumin, paprika, turmeric, ground ginger, cayenne, and cinnamon. Rub spice mixture all over chicken. Marinate at least 30 minutes or overnight in refrigerator.

Sauté the Aromatics

  • Heat olive oil in large pot or Dutch oven over medium heat. Add chopped onion and sauté 5-7 minutes until translucent. Stir in crushed garlic and cook 1 more minute until fragrant.

Brown the Chicken

  • Increase heat to medium-high. Add marinated chicken skin-side down. Brown for 5-6 minutes per side until golden.

Add the Stock

  • Pour in chicken stock, scraping the pot bottom to release browned bits. Bring to a gentle simmer.

Incorporate the Lemons and Olives

  • Add preserved lemon peels and pitted green olives. Stir to combine. Cover, reduce heat to low, and cook 45 to 60 minutes until chicken is tender and cooked through.

Final Touches

  • Taste sauce and adjust salt and pepper as needed. Sprinkle fresh chopped cilantro on top before serving.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden Spoon
  • Measuring Spoons
  • Cutting board and knife
  • Serving Platter

Notes

  • Marinate chicken overnight for deeper flavor.
  • Fresh lemon peel can substitute preserved lemons; discard pulp for similar tang.
  • Serve over couscous or rice to soak up delicious sauce.