If you’re craving a dish that perfectly balances rich flavors with bright, zesty notes, look no further than Moroccan Lemon Chicken with Olives. This incredible dish features succulent chicken pieces simmered in a fragrant spice blend, complemented by the tanginess of preserved lemons and the briny goodness of olives. It’s an exquisite meal that transports you straight to the bustling markets of Marrakech with every bite. Perfect for a cozy family dinner or a special gathering, this recipe will surely impress.

Why This Recipe is a Keeper

Moroccan Lemon Chicken with Olives is not just another chicken dish; it’s a symphony of flavors that will dance on your palate. The combination of warm spices, zesty lemon, and tender chicken makes it a standout in any repertoire. Plus, it’s relatively simple to prepare, requiring minimal effort for maximum flavor. Whether you’re a seasoned cook or a kitchen novice, you’ll find this recipe both approachable and rewarding. And the best part? It’s a one-pot wonder, which means less time cleaning up and more time enjoying your meal!

What You’ll Need

3 1/2 pounds bone-in chicken pieces
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 garlic cloves, crushed
1 quart chicken stock
2 preserved lemons (or substitute with fresh lemons, peel only, pulp discarded)
1 cup pitted green olives
1/2 cup fresh chopped cilantro for garnish
Salt and pepper to taste

Must-Have Equipment

Large Dutch oven or heavy pot: Ideal for browning chicken and simmering the dish.
Wooden spoon: Perfect for stirring and scraping up those delicious browned bits.
Measuring spoons and cups: Accurate measurements ensure the best flavor balance.
Sharp knife and cutting board: Essential for chopping the onion, garlic, and cilantro.

Moroccan Lemon Chicken with Olives: How It’s Done

Step 1: Prepare the Chicken

Start by patting the chicken pieces dry with paper towels. This helps to achieve a beautiful golden brown crust. Season generously with salt and pepper.

Step 2: Sauté the Spices

In your Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the saffron threads, cumin, paprika, turmeric, ground ginger, cayenne pepper, and cinnamon. Sauté for about 1 minute until the spices are fragrant, stirring continuously to prevent burning.

Step 3: Brown the Chicken

Add the seasoned chicken pieces to the pot, skin-side down. Cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and brown the other side for an additional 5 minutes. Remove the chicken from the pot and set it aside.

Step 4: Cook the Aromatics

In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Stir occasionally to prevent sticking.

Step 5: Add Stock and Lemons

Pour in the chicken stock and add the preserved lemon peels. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Step 6: Simmer the Chicken

Return the browned chicken pieces to the pot, skin-side up. Cover and reduce the heat to low. Let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Step 7: Add Olives

In the last 10 minutes of cooking, stir in the pitted green olives. Taste and adjust the seasoning with salt and pepper as needed.

Step 8: Serve and Garnish

Once the chicken is tender and flavorful, remove it from heat. Garnish with fresh chopped cilantro before serving. This dish pairs wonderfully with couscous, rice, or a fresh salad.

Better Choices & Swaps

For a lighter option, you can use skinless chicken pieces.
If you don’t have preserved lemons, fresh lemons work just as well; just be sure to use the peel only.
Swap green olives for black olives if you prefer a milder flavor.
Feel free to add in other vegetables like bell peppers or carrots for added nutrition.

Don’t Do This

Don’t skip the browning step; it adds incredible depth of flavor to the dish.
Avoid using too much salt at the beginning; you can always adjust later.
Don’t rush the simmering process; allowing the chicken to cook slowly ensures tenderness.

Storage Pro Tips

Leftovers of Moroccan Lemon Chicken with Olives can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the dish for up to 3 months. Just be sure to cool the dish completely before freezing. To reheat, simply thaw in the refrigerator overnight and warm it gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken, but be aware that cooking times will be shorter. Aim for about 20-25 minutes of simmering until the chicken is fully cooked.

What can I serve with Moroccan Lemon Chicken with Olives?

This dish pairs beautifully with fluffy couscous, fragrant rice, or a simple side salad. Feel free to get creative with your sides!

Can I make this dish in advance?

Absolutely! Moroccan Lemon Chicken with Olives tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when you’re ready to enjoy.

What if I can’t find preserved lemons?

If preserved lemons are unavailable, using the peel of fresh lemons is a great alternative. Just make sure to discard the pulp to avoid bitterness.

Keep Cooking

Hungry for More?

If you loved this Moroccan Lemon Chicken with Olives, you’ll definitely want to try out other vibrant dishes that celebrate bold flavors and spices. Explore new recipes that inspire your culinary adventures and bring the world to your kitchen.

Moroccan Lemon Chicken with Olives is a dish that warms the soul and brings joy to any table. With its vibrant spices, tender chicken, and tangy lemons, it’s a recipe you’ll return to time and again. Perfect for any occasion, this dish embodies the spirit of Moroccan cuisine, inviting you to savor each delightful bite. So gather your ingredients, roll up your sleeves, and get ready to create a meal that’s as memorable as it is delicious!

Moroccan Lemon Chicken with Olives

This Moroccan Lemon Chicken is a flavor-packed delight! Tender chicken simmered with zesty lemons and olives, it's a one-pot wonder that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Main Course

Cuisine: Moroccan

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
pinch cayenne pepper
pinch cinnamon
0.25 cup extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 quart chicken stock
2 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 pot
Wooden spoon
Measuring spoons and cups
Sharp knife
Cutting board

Method

Instructions:

Step 1: Prepare the Chicken - Start by patting the chicken pieces dry with paper towels. This helps to achieve a beautiful golden brown crust. Season generously with salt and pepper.
Step 2: Sauté the Spices - In your Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the saffron threads, cumin, paprika, turmeric, ground ginger, cayenne pepper, and cinnamon. Sauté for about 1 minute until the spices are fragrant, stirring continuously to prevent burning.
Step 3: Brown the Chicken - Add the seasoned chicken pieces to the pot, skin-side down. Cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and brown the other side for an additional 5 minutes. Remove the chicken from the pot and set it aside.
Step 4: Cook the Aromatics - In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Stir occasionally to prevent sticking.
Step 5: Add Stock and Lemons - Pour in the chicken stock and add the preserved lemon peels. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Step 6: Simmer the Chicken - Return the browned chicken pieces to the pot, skin-side up. Cover and reduce the heat to low. Let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
Step 7: Add Olives - In the last 10 minutes of cooking, stir in the pitted green olives. Taste and adjust the seasoning with salt and pepper as needed.
Step 8: Serve and Garnish - Once the chicken is tender and flavorful, remove it from heat. Garnish with fresh chopped cilantro before serving. This dish pairs wonderfully with couscous, rice, or a fresh salad.

Notes

For a lighter option, you can use skinless chicken pieces.
If you don’t have preserved lemons, fresh lemons work just as well; just be sure to use the peel only.
Swap green olives for black olives if you prefer a milder flavor.

Moroccan Lemon Chicken with Olives

Why This Recipe is a Keeper

What You’ll Need

Must-Have Equipment