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Homemade Moroccan Lemon Chicken with Olives photo

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.