Moroccan Chicken with Preserved Lemons Recipe

Name: Moroccan Chicken with Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small whole chickens, about 21/2 lbs each, giblets reserved; 1 lemon, quartered; Sea salt and freshly ground black pepper; 1/3 cup chopped cilantro; 1/3 cup minced parsley; 2 Tbsp minced garlic; 1 Tbsp powdered ginger; 1/4 tsp saffron threads; 1 preserved lemon, cut into small pieces; cup olive oil; 2 large onions, thinly sliced; 1 Tbsp paprika; 2 Tbsp butter; 1 cup black or violet olives; Preserved lemon peel, for garnish

Servings: persons

2 small whole chickens, about 21/2 lbs each, giblets reserved
1 lemon, quartered
Sea salt and freshly ground black pepper
1/3 cup chopped cilantro
1/3 cup minced parsley
2 Tbsp minced garlic
1 Tbsp powdered ginger
1/4 tsp saffron threads
1 preserved lemon, cut into small pieces
cup olive oil
2 large onions, thinly sliced
1 Tbsp paprika
2 Tbsp butter
1 cup black or violet olives
Preserved lemon peel, for garnish

1
Remove excess fat from chicken, rinse well inside and out and pat dry.
2
Rub chickens with lemon inside and out and under skin of breasts.
3
Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight.
4
Next day, rinse chickens again and pat dry.
5
In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste.
6
Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside.
7
Add reserved giblets, except livers.
8
Pour oil over and bring to a simmer over low heat.
9
When chicken begins to sizzle, add onions, cover and cook for 30 minutes.
10
Add livers and paprika and continue to cook, covered, 1 hour more.
11
Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce.
12
Cut giblets into small pieces and return to sauce.
13
Using a fork, crush livers into sauce to thicken.
14
Sauce should be thick -- if it is thin, boil until reduced and thickened.
15
Add butter and olives.
16
Heat, swirling pan, until sauce is emulsified.
17
To serve, cut chickens into quarters and arrange on a warmed platter.
18
Spoon sauce over and garnish with lemon peel.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 small whole chickens, about 21/2 lbs each, giblets reserved, 1 lemon, quartered, Sea salt and freshly ground black pepper, 1/3 cup chopped cilantro, and more.

Yes, Moroccan Chicken with Preserved Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken with Preserved Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions