Moroccan chicken with olives and preserved lemon
Moroccan Chicken with Olives and Preserved Lemon features tender chicken thighs infused with warm spices, olives, and tangy preserved lemons for a comforting, aromatic dish. This recipe is an easy one-pot meal, perfect for sharing.
Cook time 360 min
Prep time 10 min
Ingredients:
1 tbsp olive oil12 chicken thighs
2 red onions
2 garlic cloves
1 tsp ginger
2 tsp cinnamon
3 cups chicken gravy
1/2 cup olives
1/2 cup coriander leaves
1 bunch fresh parsley
Moroccan Chicken with Olives and Preserved Lemon is a delightful and aromatic dish that brings the rich flavors of Moroccan cuisine to your table. This recipe combines tender chicken thighs with fragrant spices, savory olives, and the unique tanginess of preserved lemons, creating a flavorful and comforting meal that is perfect for any occasion.
Instructions:
- Finely chop the red onions.
- Mince the garlic cloves.
- If using preserved lemon, slice it thinly and remove seeds.
- Pit the olives if not already pitted.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped red onions and cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the chicken thighs to the pot and brown them on all sides. This should take about 5-7 minutes per side. You may need to do this in batches to avoid overcrowding the pot. Ensure each batch has a nice golden color before proceeding.
- Sprinkle the ground ginger and ground cinnamon over the chicken. Stir well to coat the chicken thighs evenly with the spices.
- Pour in the chicken gravy, ensuring it covers the chicken thighs. Adjust the heat to a low simmer.
- Cover the pot and allow the chicken to cook for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Once the chicken is tender, add the pitted olives and sliced preserved lemon (if using) to the pot.
- Stir to combine and allow the flavors to meld together by cooking for an additional 10-15 minutes.
- Just before serving, add the chopped coriander leaves and most of the chopped parsley (reserve a little for garnish). Stir to combine and cook for another 2-3 minutes.
- Remove from heat.
- Serve hot, garnished with the remaining chopped parsley. This dish goes wonderfully with couscous, rice, or crusty bread to soak up the flavorful sauce.
Enjoy the rich and aromatic flavors of Moroccan Chicken with Olives and Preserved Lemon. This dish, with its tender chicken, fragrant spices, and unique tanginess, is sure to become a favorite in your home. Serve it with couscous or rice to complete the meal, and don't forget to garnish with fresh coriander and parsley for an extra burst of freshness.
Moroccan chicken with olives and preserved lemon FAQ:
This recipe involves simmering rather than baking. Brown the chicken thighs for 5-7 minutes per side, then simmer in chicken gravy for 30-40 minutes until cooked through and tender.
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is tender. You can check by cutting into the thickest part; the juices should run clear, not pink.
Yes, you can use boneless chicken thighs. They will cook faster, so reduce the simmering time to about 20-30 minutes after browning.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave.
If you don't have preserved lemon, you can substitute the zest of a fresh lemon mixed with a little salt. Alternatively, use a splash of lemon juice to add acidity, though the flavor will be different.
Cooking Tips:
- Marinate the chicken thighs in the spices for a few hours or overnight for an even deeper flavor.
- If you can't find preserved lemons, you can use fresh lemon zest and a bit of lemon juice as a substitute.
- Make sure to sauté the onions until they are translucent to bring out their natural sweetness and enhance the overall flavor of the dish.
- For a more authentic taste, use a tagine for cooking. However, if you don't have one, a large pot or Dutch oven will work just as well.
- To balance the dish, taste it towards the end of cooking and adjust the seasonings, such as adding a bit more salt or a squeeze of fresh lemon juice if needed.
Nutrition Facts
8 ServingsCalories 410kcal
Protein 27g
Carbohydrates 11g
Fiber 1.94g
Sugar 2.64g
Fat 30g
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