Traditional Moroccan Chicken

READY IN: 45mins




  • Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
  • Remove the flesh from the preserved lemon to be used in the browning mixture.
  • Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out.
  • Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
  • Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
  • Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.