Moroccan chicken with olives and preserved lemon
Experience the rich and aromatic flavors of Morocco with Chicken with Olives and Preserved Lemon. This delightful dish features tender chicken thighs simmered in a savory blend of ginger, cinnamon, and garlic, enhanced by the tangy zest of preserved lemon and the briny taste of olives. A finishing garnish of fresh parsley and coriander leaves adds a fresh, vibrant touch. Perfect for any occasion, this recipe promises an unforgettable culinary adventure.
- 16 Mar 2025
- Cook time 360 min
- Prep time 10 min
- 8 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.94g | 5% |
| Sugar 2.64g | 3% |
| Fat | |
| Fat 30g | 36% |
| Saturated 8g | 26% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 80mg | 14% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 120ug | 100% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 2.73mg | 25% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 470mg | 14% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 2.22mg | 20% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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