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: 4 pounds chicken legs, breast, and thighs, cut in 8 parts; 2 tablespoons lemon juice; 1 x salt to taste; 1 x black pepper to taste; 1 teaspoon saffron threads; 1 teaspoon ginger root grated; 3 each onions finely chopped; 1 each garlic clove, minced; 1 tablespoon cumin ground; 1 tablespoon coriander seeds ground; 2 cups chicken broth preferably homemade; 12 each olives green, pitted, sliced; 1 tablespoon paprika; 1 each lemon; 3 tablespoons olive oil

Servings: persons

4 pounds chicken legs, breast, and thighs, cut in 8 parts
2 tablespoons lemon juice
1 x salt to taste
1 x black pepper to taste
1 teaspoon saffron threads
1 teaspoon ginger root grated
3 each onions finely chopped
1 each garlic clove, minced
1 tablespoon cumin ground
1 tablespoon coriander seeds ground
2 cups chicken broth preferably homemade
12 each olives green, pitted, sliced
1 tablespoon paprika
1 each lemon
3 tablespoons olive oil

1
Season chicken with salt and lemon.
2
Chill 6 hours.
3
Process all the spices, along with the ginger and garlic in a food processor.
4
Brown chicken pieces in the oil.
5
Stir in onions and spice mixture and turn chicken pieces to coat well.
6
Add chicken stock and cook over moderate heat turning pieces often.
7
Remove breast parts after 20 minutes.
8
Continue cooking the rest of the chicken another 25 minutes.
9
Return breast to pan.
10
Add lemon rind very thinly sliced and olives.
11
Cook 5 to 10 minutes.
12
Correct seasonings.
13
Serve with white rice or couscous with chickpeas and a salad.

1156

kcal

Calories

Fat

Carbs

182

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 4 pounds chicken legs, breast, and thighs, cut in 8 parts, 2 tablespoons lemon juice, 1 x salt to taste, 1 x black pepper to taste, 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