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

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.