Moroccan Chicken with Preserved Lemons

READY IN: 1hr
Recipe by Mirj

Submitted in response to a recipe request by Friedel.

Top Review by drdi

This has got to be one of the best dishes I have ever tasted! I changed the onions to shallots, and my preserved lemons were Meyer lemons, and I used a cut up chicken so that those who like only white meat could have it. But everything else was as is here, and it is beyond marvelouw! As a friend of mine says, "It tastes like more!", as in "I want more!"

Ingredients Nutrition

Directions

  1. Pour oil into a 10-12" frying pan over medium-high heat.
  2. Add chicken and turn pieces often to brown on all sides, about 15 minutes.
  3. Lift out chicken and set aside.
  4. Remove all but 1 tablespoon oil from the pan.
  5. Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
  6. Stir in paprika, ginger, turmeric, and pepper.
  7. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
  8. Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
  9. Skim and discard fat.
  10. Transfer the chicken and sauce to a wide bowl.
  11. Garnish chicken with remaining lemon wedges and cilantro.
  12. NOTE: For less sodium, use ripe olives instead of calamatas.

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