Moroccan Chicken with Preserved Lemon
Marinated bone-in chicken thighs and legs are browned, then slowly simmered with caramelized onions, olives, and a cinnamon stick until tender and deeply flavorful. Finished with a splash of lemon juice and fresh parsley, it’s a rich, comforting dish that’s deceptively easy to pull off—perfect for a dinner that feels both hearty and transportive.
Moroccan Chicken with Preserved Lemon
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients:
For the Marinade:
- 5 cloves garlic, finely minced
- 1 tablespoon fresh ginger, minced or grated
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper
- Juice from 1/2 of a lemon
- 4 bone-in, skin-on chicken thighs
- 4 bone-in chicken legs
For the Moroccan Chicken:
- 2 tablespoons extra-virgin olive oil
- 3 medium onions, thinly sliced
- 1 cinnamon stick
- A handful of kalamata olives, pitted and halved
- A handful of green olives, pitted and halved
- 1 large preserved lemon
- 1 cup chicken stock
- Juice of 1/2 a lemon
- 1 tablespoon flat-leaf parsley, roughly chopped
Instructions:
- Marinate the Chicken: In a large bowl, mix garlic, ginger, paprika, cumin, turmeric, salt, and pepper. Add lemon juice and toss chicken to coat. Cover and marinate in the fridge for at least 1 hour, up to 4 hours.
- Brown the Chicken: Heat olive oil in a heavy skillet or Dutch oven over medium heat. Brown the chicken on all sides in batches, then remove. Add sliced onions and cook until browned, about 15 minutes. Add the cinnamon stick.
- Process the Preserved Lemon: Quarter the preserved lemon, remove the pulp, and slice the peel into thin strips.
- Build the Flavors: Return chicken to the pan over the onions. Scatter olives and preserved lemon over the chicken. Add chicken stock and squeeze remaining lemon half over top.
- Cover and Cook: Cover and cook on low for about 45 minutes, until chicken is cooked through.**
- Serve: Sprinkle with parsley and serve hot.
**The USDA recommends a minimum internal temperature of 165°F fo
