Moroccan Chicken with Preserved Lemons

Moroccan Chicken with Preserved Lemons created by L. Duch

Submitted in response to a recipe request by Friedel.

Ready In:
1hr
Serves:
Units:

ingredients

directions

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

@Mirj2338
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@Mirj2338
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"Submitted in response to a recipe request by Friedel."
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  1. cheryl.reddick
    this was delish! i also added a pinch of saffron threads, crumbled, to the chicken mixture. i omitted the olives. i served this with garlic noodles, that i added a bit of the preserved lemons & cilantro to.
    Reply
  2. yestheypayme2dothis
    I just made this chicken last night for my husband. I did not eat any myself. The only changes I made were that I put garlic and olive oil on the chicken and let it sit for awhile. I did not skim the fat and did not use cilantro. Also, I let it cook about ten to fifteen minutes extra to thicken the sauce. My husband absolutely loved this chicken and wants me to make it every week! Thank you so much for this recipe!
    Reply
  3. southwold
    wonderful. V easy but unusual. had fresh ginger but not ground so used about 2 tablespoons. served with cous-cous. im going to do it again - family, including 2 year old, approved
    Reply
  4. Zee7181
    This was really tasty! I will definitely make again. Next time I think I will leave out the olives as this was a little salty for my tastes. It worked well over rice, though, to distribute the saltiness.
    Reply
  5. Halalmom
    What a surprise! I must admitt, I do have my own recipe for chicken with olives and lemons, so I wondered if there would be any difference between the two recipes. Boy, there was a difference! The combinatin of the spices was very good, a little hot from the ginger, salty from the olives and of course the wonderful flavour of the lemons! I added one more cup of broth, we do like lots of sauce for dipping the bread in, but otherwise followed the recipe exactly. We had an unexpected guest for dinner, the kind of "No experiments, please, my mom cooks best!"-guy, he even asked for seconds...Five stars from my husband, this recipe is a real keeper!! (Next to mine ;-) )
    Reply
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