Hello, fellow cooking enthusiasts! Today, I’m thrilled to bring a taste of Morocco to our kitchens with a dish that’s as much about the aromatic journey as it is the satisfying meal at the end. We’re diving into the world of Slow-Cooked Moroccan Lemon Chicken with Olives and Preserved Lemons. This dish is a sensory delight, with tantalizing aromas and vivid flavors that transform simple ingredients into an exotic feast.
As someone who’s always been enchanted by Moroccan cuisine, this recipe speaks directly to my culinary soul. The combination of tender chicken and the bright, citrusy zing of preserved lemons, paired with briny olives, creates a magical balance that will transport you straight to the bustling markets of Marrakech.
Let’s talk a bit about my favorite element of this dish—the preserved lemons. If you haven’t cooked with them before, you’re in for a real treat. They bring a distinctive depth of flavor, subtly infusing the chicken with their tangy essence. Preserved lemons are a staple of North African cuisine, and once you try them, they might just become a staple in your kitchen as well.
Cooking this dish is like a warm embrace on a chilly day. The process is straightforward, yet it turns humble ingredients into something extraordinary. The chicken simmers slowly in a fragrant broth, absorbing the heavenly spices and the uniquely sharp notes of the lemons. As it bubbles away quietly on the stove, you’ll have plenty of time to prepare some couscous or rice to accompany this aromatic masterpiece.
This recipe was a delightful weekend project in our household, when my wife and I decided to take our taste buds on a mini-vacation. It’s an adventure in itself – perfectly suited for those lazy afternoons when time is less hurried, and you can really allow yourself to savor each moment.
As always, the true joy of cooking comes when you share your creations. So gather your family and friends around, serve this dish with love, and watch as their eyes light up with the first taste. It’s recipes like these that remind me why I fell in love with cooking in the first place – the connection they forge between cultures, and the simple pleasure of bringing happiness to those you care about through food.
So, what are you waiting for? Put on your apron, get the spices ready, and let’s make some magic on the stove! Enjoy every moment, and as always, happy cooking!
Ingredients
– 4 bone-in chicken thighs (about 1 kg)
– 2 tablespoons olive oil
– 1 large onion, finely sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/2 teaspoon chili flakes (optional)
– 1 cup (240 ml) chicken stock
– 1/2 cup (120 ml) green olives, pitted
– 2 preserved lemons, quartered and seeds removed
– 1 tablespoon honey
– Salt and pepper, to taste
– 1/4 cup (15 g) fresh cilantro, chopped
– 1/4 cup (15 g) fresh parsley, chopped
Method
1. Heat the olive oil in a large skillet or frying pan over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pan, skin-side down. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
2. In the same pan, reduce the heat to medium and add the sliced onion. Sauté for about 5 minutes, or until the onion becomes soft and translucent. Add the minced garlic and continue cooking for another minute.
3. Stir in the ground cumin, coriander, ginger, cinnamon, turmeric, and chili flakes (if using). Cook the spices for 1-2 minutes, stirring constantly, until they are fragrant.
4. Pour in the chicken stock, stirring to scrape up any brown bits from the bottom of the pan. Add the olives, preserved lemons, and honey. Stir to combine all ingredients.
5. Return the chicken thighs to the pan, nestling them into the onion and spice mixture. Bring the mixture to a gentle simmer, then reduce the heat to low.
6. Cover the pan and allow the chicken to simmer for 45-50 minutes until it is cooked through and tender, and the juices run clear when pierced with a knife.
7. Turn off the heat and let the dish sit for a few minutes to allow the flavors to meld. Garnish with chopped fresh cilantro and parsley before serving.
8. Serve the Moroccan lemon chicken alongside couscous or rice to soak up the flavorful sauce. Enjoy your slow-cooked feast!
