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Homemade Moroccan Lemon Chicken with Olives photo

Moroccan Lemon Chicken with Olives

This Moroccan Lemon Chicken with Olives is a flavor-packed journey into North African cuisine!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: North African
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3.5 pounds bone-in chicken pieces
  • 0.5 teaspoon saffron threads
  • 1.5 teaspoons cumin
  • 1.5 teaspoons paprika
  • 1 teaspoon turmeric
  • 0.5 teaspoon ground ginger
  • 1 pinch cayenne pepper
  • 1 pinch cinnamon
  • 0.25 cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 quart chicken stock
  • 2 units preserved lemons (or substitute with fresh lemons), peel only, pulp discarded
  • 1 cup pitted green olives
  • 0.5 cup fresh chopped cilantro for garnish
  • Salt and pepper to taste

Equipment

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

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Chicken - Begin by seasoning the chicken pieces generously with salt and pepper to enhance the flavor.
  2. Step 2: Sauté the Aromatics - In a large Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the crushed garlic and cook for an additional minute until fragrant.
  3. Step 3: Add the Spices - Add the saffron threads, cumin, paprika, turmeric, ground ginger, cayenne pepper, and cinnamon to the pot. Stir well to coat the onions and garlic with the spices and allow them to bloom for about 2 minutes.
  4. Step 4: Brown the Chicken - Increase heat to medium-high and add the seasoned chicken pieces. Brown on all sides for 5-6 minutes until golden.
  5. Step 5: Pour in the Chicken Stock - Once browned, pour in the chicken stock, scraping the bottom of the pot. Bring to a simmer.
  6. Step 6: Add the Lemons and Olives - Add preserved lemon peels and olives to the pot. Stir to combine.
  7. Step 7: Simmer to Perfection - Cover and reduce heat to low. Allow to simmer for about 45 minutes, until chicken is tender.
  8. Step 8: Garnish and Serve - Remove chicken from the pot, place on a serving platter, ladle sauce over chicken, and garnish with cilantro. Serve warm with couscous or crusty bread.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This dish freezes well; cool completely before freezing in containers.
  • Thaw in the refrigerator overnight before reheating.