Delicious Slow-Braised Moroccan Chicken Recipe with Preserved Lemon and Olives

Ah, the warmth of a cozy kitchen and the enticing aroma of spices wafting through the air! This Slow-Braised Moroccan Chicken with Preserved Lemon, Green Olives, and Fragrant Spices is not just a dish; it’s a journey to the heart of Moroccan cuisine. I can still remember the first time I tasted this delightful meal at a friend’s house. The rich flavors and tender chicken made it an unforgettable experience. And the best part? It’s surprisingly easy to whip up!

Why You’ll Love Slow-Braised Moroccan Chicken with Preserved Lemon, Green Olives and Fragrant Spices

• Fast: You can have the main components prepped and in the oven in about 20 minutes.
• Easy: It’s a simple “brown and bake” method that even beginner cooks can master.
• Giftable: This is a sturdy dish that travels well, making it perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even people who think they don’t like chicken usually fall in love with this flavorful version!

Ingredients

• 4 chicken thighs, bone-in and skin-on – These add so much flavor and stay juicy during cooking.
• 2 tablespoons olive oil – A healthy fat that makes everything taste better!
• 1 large onion, finely chopped – For that sweet, caramelized base.
• 4 cloves garlic, minced – Because who doesn’t love garlic?
• 1 teaspoon ground cumin – Adds a warm, earthy flavor.
• 1 teaspoon ground coriander – Brightens up the dish with its citrusy notes.
• 1 teaspoon ground cinnamon – A hint of sweetness that complements the spices.
• 1/2 teaspoon ground turmeric – For that lovely golden hue and health benefits.
• 1/2 teaspoon paprika – A touch of smokiness.
• 1/4 teaspoon cayenne pepper (optional) – For a little kick, if you like it spicy!
• 1 cup chicken broth – Keeps the chicken moist and flavorful.
• 1 preserved lemon, rinsed and quartered – The heart of Moroccan flavor!
• 1 cup green olives, pitted and halved – Adds a briny depth.
• Salt and pepper to taste – Essential for balancing flavors.
• Fresh cilantro or parsley for garnish – A fresh finish!

How to Make Slow-Braised Moroccan Chicken with Preserved Lemon, Green Olives and Fragrant Spices

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes.
4. Stir in the cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook for about 1 minute until fragrant.
5. Return the chicken to the pot and pour in the chicken broth. Add the preserved lemon and olives.
6. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 45-60 minutes, or until the chicken is tender and fully cooked.
7. Adjust seasoning with salt and pepper as needed.
8. Garnish with fresh cilantro or parsley before serving.

Substitutions & Additions

If you can’t find preserved lemons, you can use fresh lemon zest and juice for a similar bright flavor. For a twist, try adding some chickpeas for extra texture and protein. You can also substitute chicken thighs with drumsticks or even bone-in chicken breasts if you prefer. Just adjust the cooking time as necessary!

Tips for Success

• Don’t rush the browning of the chicken; this step adds so much flavor.
• Make sure to taste and adjust the seasoning towards the end for the best results.
• If you’re making this ahead, it tastes even better the next day as the flavors meld!

How to Store Slow-Braised Moroccan Chicken with Preserved Lemon, Green Olives and Fragrant Spices

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; just make sure to cool it completely before transferring it to a freezer-safe container. It will last for about 3 months in the freezer. When you’re ready to enjoy it again, simply thaw and reheat on the stove or in the oven.

FAQs

• Can I use boneless chicken for this recipe? Yes, you can use boneless chicken, but the cooking time will be shorter.
• What should I serve with this dish? It pairs wonderfully with couscous, rice, or crusty bread to soak up the delicious sauce.
• Is preserved lemon hard to find? Many grocery stores carry it, or you can easily make your own at home!

If you enjoyed this recipe, be sure to follow my Pinterest for more delicious ideas and inspiration!

Slow-Braised Moroccan Chicken with Preserved Lemon and Olives

This Slow-Braised Moroccan Chicken with Preserved Lemon, Green Olives, and Fragrant Spices is a journey to the heart of Moroccan cuisine. Rich flavors and tender chicken make it unforgettable and surprisingly easy to whip up!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Moroccan

Ingredients Equipment Method Notes

Ingredients

  

For the Slow-Braised Moroccan Chicken

• 4 thighs chicken thighs bone-in and skin-on
• 2 tbsp olive oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper optional
• 1 cup chicken broth
• 1 cup preserved lemon rinsed and quartered
• 1 cup green olives pitted and halved
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Equipment

• Large Heavy-Bottomed Pot

Method

 

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Step 2: Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
3. Step 3: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes.
4. Step 4: Stir in the cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook for about 1 minute until fragrant.
5. Step 5: Return the chicken to the pot and pour in the chicken broth. Add the preserved lemon and olives.
6. Step 6: Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 45-60 minutes, or until the chicken is tender and fully cooked.
7. Step 7: Adjust seasoning with salt and pepper as needed.
8. Step 8: Garnish with fresh cilantro or parsley before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; cool completely before transferring to a freezer-safe container.