The Moroccan Chicken with Preserved Lemon and Olives Recipe is a vibrant, deeply flavorful dish that brings a sunny Mediterannean escape right to your dinner table. This recipe showcases tender chicken thighs simmered with the aromatic Ras el Hanout spice blend, tangy preserved lemons, and briny olives, all melding together in a rich tomato and saffron-infused sauce. It’s perfect for anyone who loves bold tastes and a comforting, home-cooked meal that feels both special and inviting. Whether you’re new to Moroccan cuisine or a seasoned fan, this recipe is a delightful way to infuse your meal rotation with a burst of exotic flavor and cozy heartiness.
Ingredients You’ll Need
These ingredients come together beautifully, and each one plays a key role in building the layers of flavor, texture, and color that make this Moroccan Chicken with Preserved Lemon and Olives Recipe so irresistible. From spices to fresh produce, they are simple but incredibly effective in creating that authentic Moroccan taste.
- 3 pounds chicken thighs (bone-in, skin on): Juicy and flavorful, the skin crisps up nicely and keeps the meat tender during cooking.
- 1 1/2 tablespoons Ras el Hanout spice blend: This aromatic Moroccan spice mix gives the dish its distinctive warm and complex flavor.
- 2 tablespoons olive oil: Needed for browning the chicken and sautéing the onions, adding richness to the dish.
- 1 medium yellow onion (thinly sliced): Adds sweetness and depth when caramelized with the chicken juices.
- 3 cloves garlic (minced): Infuses subtle pungency and warmth to the sauce.
- Pinch saffron: Brings a delicate earthiness and beautiful golden hue to the stew.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and enhances the sauce’s richness.
- 2 cups chicken stock: Creates a luscious braising liquid that keeps the chicken moist.
- 2 cups cherry tomatoes: Offer bursts of juicy sweetness and a pleasing texture contrast.
- 1 preserved lemon (diced): Adds the signature tangy, salty punch that brightens the entire dish.
- 3/4 cup pitted green olives: Their briny flavor perfectly complements the preserved lemon and spices.
- Optional — roughly chopped parsley and lemon slices for garnish: For a fresh, colorful finishing touch.
How to Make Moroccan Chicken with Preserved Lemon and Olives Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit. This ensures your pot is ready to braise the chicken to perfect tenderness, allowing all those incredible flavors to meld beautifully.
Step 2: Season the Chicken
Coat each chicken thigh generously with the Ras el Hanout spice blend. This step is crucial because the spices will form a fragrant crust on the meat, setting the flavor foundation for the dish.
Step 3: Brown the Chicken
Warm olive oil in a dutch oven or any oven-safe heavy pot over medium-high heat. Add half the chicken skin side down and brown for about 3 minutes, then flip and brown for another 2 minutes. Remove the browned chicken and repeat with the remaining pieces. This browning step locks in juices and adds a rich, caramelized flavor that’s essential to the final dish.
Step 4: Sauté the Onions
Using the same pot with all those delicious chicken drippings, add the sliced onions. Cook for about 5 minutes until they become translucent and start to caramelize. The sweetness from the onions intensifies the sauce and balances the spices perfectly.
Step 5: Add Garlic, Saffron, and Tomato Paste
Stir in the minced garlic and cook briefly for 30 seconds to release its aroma without burning. Then incorporate the pinch of saffron and tomato paste, stirring until everything is well combined. This builds the rich, fragrant base of your sauce.
Step 6: Combine Stock, Tomatoes, and Chicken
Pour in the chicken stock and add the cherry tomatoes, allowing them to soften and contribute their natural sweetness. Nestle the browned chicken thighs back into the pot, making sure they’re mostly covered with the sauce, juices, and vegetables for even cooking.
Step 7: Braise in the Oven
Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for 20 minutes to start tenderizing the chicken. Then add the diced preserved lemon and pitted green olives to the pot, cover, and return it to the oven for an additional 20 minutes. This allows the flavors to penetrate and mingle, creating that perfect balance of tangy, salty, and aromatic.
Step 8: Final Touch and Serve
Once the cooking time is complete, the chicken should be tender and the sauce thickened just right. Serve the Moroccan Chicken with Preserved Lemon and Olives Recipe warm, ideally over fluffy couscous or fragrant rice, and garnish with fresh parsley and lemon slices if you like for a pop of color and freshness.
How to Serve Moroccan Chicken with Preserved Lemon and Olives Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro adds a punch of herbal brightness that contrasts beautifully with the rich, spiced chicken. Thin lemon slices placed on top provide a lovely visual and an extra hint of citrusy zing to awaken the palate.
Side Dishes
This dish pairs wonderfully with traditional Moroccan sides like fluffy couscous or steamed rice to soak up the flavorful sauce. For a lighter option, roasted vegetables such as carrots, zucchini, or eggplants complement the meal nicely and keep it balanced and colorful.
Creative Ways to Present
For a festive meal, serve the chicken family-style in the dutch oven right at the table, surrounded by bowls of bright sides and fresh herbs for guests to customize their plates. Another fun way is to plate individual servings surrounded by a ring of couscous, garnished with whole olives and lemon wedges to make it look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
After the Moroccan Chicken with Preserved Lemon and Olives Recipe has cooled, transfer leftovers to an airtight container and store them in the refrigerator. The flavors actually deepen after a day or two, making your leftovers incredibly tasty when reheated.
Freezing
This dish freezes well, so if you want to prepare it in advance, place cooled portions in freezer-safe containers or heavy-duty bags. Label them with the date and enjoy within 2 to 3 months for the best flavor retention and texture.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to allow the sauce to warm evenly. You can add a splash of water or broth if the sauce thickened too much in the fridge. Microwaving works too, but stovetop reheating preserves the texture better.
FAQs
Can I use chicken breasts instead of thighs?
You can substitute chicken breasts, but keep in mind they have less fat and connective tissue, so they might dry out more quickly. Thighs are preferred for their richer flavor and tenderness, especially in this slow-cooked style.
Where can I find preserved lemons?
Preserved lemons are available at many specialty grocery stores, Middle Eastern or Moroccan markets, and online. If you can’t find them, you can make a quick version at home or substitute with fresh lemon zest and a pinch of salt, though the flavor won’t be quite as authentic.
Is Ras el Hanout very spicy?
Ras el Hanout is typically aromatic and warm with mild heat, not overpowering spiciness. However, spice blends vary by brand, so check the label or taste it beforehand if you’re sensitive to heat.
Can I make this recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the veggies as directed, then transfer everything to the slow cooker with the liquids and spices. Cook on low for 4 to 6 hours until the chicken is tender and flavorful.
What wine pairs well with Moroccan Chicken with Preserved Lemon and Olives Recipe?
A medium-bodied red like a Grenache or a fruity Syrah complements the spices and richness of the dish beautifully. Alternatively, a crisp white like Sauvignon Blanc can highlight the citrusy notes from the preserved lemon.
Final Thoughts
If you’re looking to warm your kitchen with an irresistible melody of spices and bright, tangy notes, you really must try the Moroccan Chicken with Preserved Lemon and Olives Recipe. It’s a comfort food classic that brings people together, offers simplicity without sacrificing flavor, and makes every meal feel like a celebration. Trust me, once you experience this dish, it will quickly become one of your go-to family favorites.
Print
Moroccan Chicken with Preserved Lemon and Olives Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Description
This Moroccan Chicken recipe features tender chicken thighs infused with a fragrant Ras el Hanout spice blend, slow-cooked in a rich sauce of saffron, tomato paste, preserved lemon, olives, and cherry tomatoes. The dish is baked to perfection in the oven, creating a harmonious blend of savory, tangy, and aromatic flavors, perfect for a family meal served alongside rice or couscous.
Ingredients
Chicken and Spice
- 3 pounds chicken thighs (bone-in, skin on)
- 1 1/2 tablespoons Ras el Hanout spice blend
- 2 tablespoons olive oil
Vegetables and Flavorings
- 1 medium yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- pinch saffron
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 2 cups cherry tomatoes
- 1 preserved lemon (diced)
- 3/4 cup pitted green olives
Garnish (Optional)
- Roughly chopped parsley
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for slow baking the chicken.
- Season Chicken: Thoroughly coat the chicken thighs with the Ras el Hanout spice blend, ensuring an even distribution for maximum flavor.
- Brown Chicken: Heat olive oil in a Dutch oven or an oven-safe pot over medium-high heat. Place half the chicken skin-side down and brown for 3 minutes, then flip to brown the other side for 2 minutes. Remove and repeat with the remaining chicken thighs. Set all browned chicken aside.
- Sauté Onions: Add the sliced onions to the pot with remaining chicken juices and cook for about 5 minutes until translucent and slightly browned, stirring occasionally to prevent sticking.
- Add Garlic and Spices: Stir in minced garlic and cook for 30 seconds until fragrant. Mix in saffron and tomato paste, stirring well until everything is combined.
- Add Liquids and Tomatoes: Pour in the chicken stock and add the cherry tomatoes. Nestle the browned chicken thighs into the pot, submerging them in the sauce as much as possible.
- Bake Chicken: Cover the pot with a lid and place it in the preheated oven. Cook for 20 minutes to allow the chicken to start tenderizing and absorb flavors.
- Add Preserved Lemon and Olives: Remove the pot from the oven, add the diced preserved lemon and green olives. Cover again and bake for an additional 20 minutes until the chicken is fully cooked and tender.
- Serve: Remove from the oven, garnish optionally with chopped parsley and lemon slices, and serve hot with rice or couscous to soak up the delicious sauce.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- Ras el Hanout is a Moroccan spice blend; if unavailable, a mix of cumin, coriander, cinnamon, paprika, and turmeric can be used.
- Preserved lemon adds a unique tangy depth, but if unavailable, you can substitute with fresh lemon zest and a small splash of lemon juice.
- Cooking time may vary slightly based on your oven; ensure chicken reaches an internal temperature of 165°F (74°C).
- For extra richness, serve with creamy couscous or fluffy steamed rice.
