Moroccan Lemon Chicken with Olives
This Moroccan Lemon Chicken with Olives is a vibrant one-pot dish bursting with aromatic spices and zesty flavors!
Servings: 6 servings
Ingredients
- 3 ½ pounds bone-in chicken pieces
- ½ teaspoon saffron threads
- 1 ½ teaspoons cumin
- 1 ½ teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon ground ginger
- pinch cayenne pepper
- pinch cinnamon
- ¼ cup extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 quart chicken stock
- 2 preserved lemons (or substitute fresh lemons), peel only, pulp discarded
- 1 cup pitted green olives
- ½ cup fresh chopped cilantro for garnish
- Salt and pepper to taste
Instructions
- Start by seasoning your chicken pieces generously with salt and pepper. In a small bowl, combine saffron, cumin, paprika, turmeric, ground ginger, cayenne pepper, and cinnamon. Rub this spice mix all over the chicken, ensuring each piece is well-coated. Allow the chicken to marinate for at least 30 minutes, or ideally, overnight in the refrigerator for maximum flavor.
- In your large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the crushed garlic and continue to cook for an additional minute until fragrant.
- Increase the heat to medium-high and add the marinated chicken pieces to the pot, skin-side down. Cook for about 5-7 minutes, or until the skin is golden brown. Flip the chicken and brown the other side as well.
- Once the chicken is browned, carefully pour in the chicken stock, scraping the bottom of the pot to release any flavorful bits. Add the preserved lemon peels to the pot. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes. This slow cooking allows the chicken to become tender and soak up all the aromatic flavors.
- After the chicken has cooked thoroughly, stir in the pitted green olives. Allow the dish to simmer for an additional 10 minutes uncovered, enabling the flavors to meld beautifully.
- Once everything is beautifully cooked, serve the Moroccan Lemon Chicken with Olives hot, garnished with fresh chopped cilantro. Pair it with fluffy couscous or a crusty bread to soak up that luscious sauce!
Equipment
- Large heavy-bottomed pot or Dutch oven
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Notes
- This dish can be stored in the refrigerator for up to 4 days in an airtight container.
- For longer storage, freeze for up to 3 months.
- To reheat, thaw in the refrigerator overnight and warm on the stove, adding chicken stock if needed.