Entree: Morocco – Marrakesh – Chicken with Preserved Lemon and Olives (Braised Moroccan chicken stewed with preserved lemon, green olives, and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 preserved lemon, pulp removed and rind rinsed then thinly sliced
- 1 1/2 cups (225 g) green olives, pitted (preferably Moroccan/Castelvetrano style)
- 1 cup (240 ml) low-sodium chicken stock or water
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) grated fresh ginger
- 1 1/2 tsp (3 g) ground ginger OR 1 tsp (2 g) ground ginger + 1/2 tsp (1 g) ground turmeric (optional)
- 2 tsp (6 g) ras el hanout or a blend of ground cumin, coriander, cinnamon, and paprika
- 1 bay leaf
- 1 tbsp (15 g) fresh lemon juice (optional, if more brightness is desired)
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Brown the chicken: Season the chicken thighs with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy skillet or tagine over medium-high heat. Brown the thighs skin-side down until golden, about 5–7 minutes, then turn and brown the other side for 3–4 minutes. Remove and set aside.
2. Sauté aromatics: In the same pan, reduce heat to medium and add sliced onion. Cook until soft and translucent, about 6–8 minutes. Add minced garlic, grated fresh ginger, ras el hanout, and bay leaf; cook for 1–2 minutes until fragrant.
3. Deglaze and combine: Pour in the saffron with its soaking water and 1 cup (240 ml) chicken stock, scraping up any browned bits. Return chicken to the pan, nestling pieces into the liquid. Add sliced preserved lemon rind and pour in any juices from the lemon preparation.
4. Simmer gently: Cover and simmer on low heat for 30–35 minutes, or place in a preheated 350°F (175°C) oven covered for 30–40 minutes, until chicken is tender and cooked through.
5. Finish with olives and herbs: Add green olives to the pan and simmer uncovered for 10 minutes to meld flavors. Stir in fresh lemon juice if using, then sprinkle chopped cilantro and parsley. Adjust seasoning with salt and pepper.
6. Serve: Transfer to a warmed serving dish and spoon pan juices over the chicken. Serve with couscous, flatbread, or rice to soak up the sauce.