Moroccan Lemon Chicken

My love for Moroccan cuisine began during a trip to a bustling market in Marrakesh. The air was thick with the aroma of spices, and I was instantly captivated by a dish that caught my eye: Moroccan Lemon Chicken. The vibrant colors and tantalizing scents made me eager to learn how to re-create this magical meal at home. Whenever I prepare Moroccan Lemon Chicken, it transports me back to that lively market, filled with warmth and excitement. This dish is not just about the flavors; it’s about sharing a piece of my travel adventures with family and friends. The combination of tender chicken, briny olives, and zesty lemons creates a harmony that dances on your palate, making every bite a delightful experience. I love serving this dish during gatherings, as it sparks conversations and brings everyone together around the table.

What to Gather for Moroccan Lemon Chicken

Gathering the right ingredients for Moroccan Lemon Chicken is essential for capturing the authentic flavors of this dish. Each component plays a vital role in creating the dish’s signature taste. The key players include tender chicken, aromatic spices, and the tang of lemons. Together, they form a beautiful symphony of flavors that are both satisfying and comforting.

• 3 1/2 pounds bone-in chicken pieces: The star of the dish, offering juicy and flavorful meat that absorbs all the wonderful spices.
• 1/2 teaspoon saffron threads: Adds a unique flavor and a beautiful golden hue to the chicken.
• 1 1/2 teaspoons cumin: Brings earthiness and depth to the spice mix.
• 1 1/2 teaspoons paprika: Provides sweetness and a vibrant red color.
• 1 teaspoon turmeric: Offers an earthy flavor along with a health boost.
• 1/2 teaspoon ground ginger: Adds warmth and a slight zing to the dish.
• Pinch cayenne pepper: For a little heat, balancing the overall flavor profile.
• Pinch cinnamon: A hint of sweetness that enhances the spices beautifully.
• 1/4 cup extra virgin olive oil: Used for sautéing and adding richness to the dish.
• 1 large onion, finely chopped: For a savory base that caramelizes beautifully.
• 2 cloves garlic, crushed: To infuse the dish with aromatic goodness.
• 1 quart chicken stock: Provides moisture and depth to the cooking liquid.
• 2 preserved lemons (or substitute fresh lemons), peel only, pulp discarded: Adds a tangy and salty flavor characteristic of Moroccan cuisine.
• 1 cup pitted green olives: Adds a burst of briny flavor that complements the chicken perfectly.
• 1/2 cup fresh chopped cilantro for garnish: Provides a fresh finishing touch.
• Salt and pepper: For seasoning to taste.

Directions for Moroccan Lemon Chicken

Making Moroccan Lemon Chicken is a delightful process that fills your kitchen with incredible aromas. You’ll find that each step contributes to the overall richness of the dish. Follow these detailed steps to create a meal that’s bound to impress!

1. Start by selecting your favorite cut of chicken. I often go for whole leg/thigh pieces since they’re tender and flavorful. Once you’ve chosen, remove the skin from the chicken pieces, as this will help the spices penetrate the meat better. Rinse the pieces and pat them dry with paper towels. If you’re using kosher chicken or cooking with preserved lemons, consider skipping the salting step, as both are already salty.
2. Next, grind the saffron threads into a powder using a spice mortar and pestle. This will help release its flavors. Combine the ground saffron with cumin, paprika, turmeric, ginger, cayenne pepper, and cinnamon in a small bowl. This aromatic spice mixture will be the key to your dish’s flavor.
3. Rub the spice mixture evenly onto the chicken pieces, making sure they’re well coated. This step is crucial, as it allows the flavors to meld into the meat as it cooks.
4. In a deep skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the chopped onion and sauté until it turns translucent. This should take about five to seven minutes. The onion will become fragrant and sweet as it cooks.
5. Add the crushed garlic to the pan and continue sautéing until it turns lightly browned, about two minutes. Be careful not to burn it, as burnt garlic can make the dish taste bitter.
6. Now, arrange the spiced chicken pieces snugly in the skillet. Pour in the chicken stock, ensuring the pieces are almost covered. Depending on your pan size, you may not need to use the entire quart of stock.
7. If you’re using preserved lemons, scoop out the pulp and discard it. For fresh lemons, slice the peel off and cut it into thin slices. Arrange the lemon slices evenly over the chicken in the pan.
8. Bring the stock to a boil, then reduce the heat to a low simmer. Cover the skillet with a lid and let the chicken simmer for 60 to 75 minutes, basting with the seasoned stock periodically. You want the chicken to be fork-tender and infused with all the flavors.
9. Once the chicken is cooked, remove the pieces from the broth using tongs or a slotted spoon. Arrange them on a serving dish or bowl.
10. Add the green olives to the sauce in the skillet. Bring the sauce to a boil and let it reduce and thicken for a few minutes. Taste the sauce and adjust the seasoning with more salt and pepper as needed. If you used fresh lemons, consider adding 1 to 2 tablespoons of fresh squeezed lemon juice for an extra zing.
11. Serve the Moroccan Lemon Chicken over a bed of fluffy couscous, basmati rice, or creamy mashed potatoes. Pour the sauce generously over the chicken and garnish with fresh chopped cilantro. This dish pairs beautifully with flatbread or pita for dipping into the flavorful sauce.
12. Enjoy warm, and watch as your family and friends savor each bite!

Making Adjustments

There are always ways to adjust a recipe to suit your tastes or dietary preferences. Here are some tips for making Moroccan Lemon Chicken your own.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to preserve moisture.
• Freezing: You can freeze the cooked chicken and sauce in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve with a fresh salad or roasted vegetables for a healthy, balanced meal.
• Spice it Up: Adjust the amount of cayenne pepper based on your heat preference. You can also add other spices like coriander or cardamom.
• Vegetarian Version: Substitute chicken with hearty vegetables like eggplant or mushrooms for a flavorful vegetarian option.
• Different Proteins: Feel free to use chicken thighs or legs instead of a whole cut, or even try it with lamb for a different taste.

What to Pair With Moroccan Lemon Chicken

Pairing dishes with Moroccan Lemon Chicken can elevate your meal experience. Here are some great options:

• Couscous: Serve this dish over fluffy couscous to soak up all the delicious sauce.
• Basmati Rice: The fragrant rice complements the zesty flavors beautifully.
• Mashed Potatoes: Creamy potatoes provide a comforting base for the rich sauce.
• Fresh Salad: A crisp salad with lemon vinaigrette adds brightness and balances the meal.
• Flatbread: Serve with warm flatbread or pita for dipping into the savory sauce.
• Roasted Vegetables: Pair with seasonal roasted vegetables for a colorful and nutritious side.
• Occasion: This dish is perfect for family gatherings, special occasions, or even a cozy weeknight dinner.

FAQ

Conclusion

In summary, Moroccan Lemon Chicken is a dish that brings warmth and comfort to any table. With its aromatic spices and tender chicken, it’s truly a culinary adventure that’s easy to recreate at home. I encourage you to try this recipe and discover the flavors that make Moroccan cuisine so special. Gather your loved ones, serve it with your favorite sides, and enjoy the delightful experience together. Your kitchen will be filled with wonderful scents, and your taste buds will thank you!

Moroccan Lemon Chicken

The ultimate comfort food, Moroccan Lemon Chicken is a delightful blend of spices, tender chicken, and briny olives. This easy weeknight dinner brings the warmth of Moroccan cuisine to your table. Perfect for sharing with loved ones, it promises to become a favorite in your household!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Moroccan

Servings 6 servings

Calories 620 kcal

Equipment

• Peeler
• Skillet
• Frying Pan
• Mixing Bowl
• Large Pot
• Saucepan
• Chef's Knife

Ingredients

  

• 3 1/2 pounds bone-in chicken pieces
• 1/2 teaspoon saffron threads
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• Pinch cayenne pepper
• Pinch cinnamon
• 1/4 cup extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 quart chicken stock
• 2 preserved lemons (or sub fresh lemons), peel only, pulp discarded
• 1 cup pitted green olives
• 1/2 cup fresh chopped cilantro for garnish
• Salt and pepper

Instructions

 

• Start by selecting your favorite cut of chicken. I often go for whole leg/thigh pieces since they’re tender and flavorful. Once you’ve chosen, remove the skin from the chicken pieces, as this will help the spices penetrate the meat better. Rinse the pieces and pat them dry with paper towels. If you’re using kosher chicken or cooking with preserved lemons, consider skipping the salting step, as both are already salty.
• Next, grind the saffron threads into a powder using a spice mortar and pestle. This will help release its flavors. Combine the ground saffron with cumin, paprika, turmeric, ginger, cayenne pepper, and cinnamon in a small bowl. This aromatic spice mixture will be the key to your dish's flavor.
• Rub the spice mixture evenly onto the chicken pieces, making sure they’re well coated. This step is crucial, as it allows the flavors to meld into the meat as it cooks.
• In a deep skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the chopped onion and sauté until it turns translucent. This should take about five to seven minutes. The onion will become fragrant and sweet as it cooks.
• Add the crushed garlic to the pan and continue sautéing until it turns lightly browned, about two minutes. Be careful not to burn it, as burnt garlic can make the dish taste bitter.
• Now, arrange the spiced chicken pieces snugly in the skillet. Pour in the chicken stock, ensuring the pieces are almost covered. Depending on your pan size, you may not need to use the entire quart of stock.
• If you’re using preserved lemons, scoop out the pulp and discard it. For fresh lemons, slice the peel off and cut it into thin slices. Arrange the lemon slices evenly over the chicken in the pan.
• Bring the stock to a boil, then reduce the heat to a low simmer. Cover the skillet with a lid and let the chicken simmer for 60 to 75 minutes, basting with the seasoned stock periodically. You want the chicken to be fork-tender and infused with all the flavors.
• Once the chicken is cooked, remove the pieces from the broth using tongs or a slotted spoon. Arrange them on a serving dish or bowl.
• Add the green olives to the sauce in the skillet. Bring the sauce to a boil and let it reduce and thicken for a few minutes. Taste the sauce and adjust the seasoning with more salt and pepper as needed. If you used fresh lemons, consider adding 1 to 2 tablespoons of fresh squeezed lemon juice for an extra zing.
• Serve the Moroccan Lemon Chicken over a bed of fluffy couscous, basmati rice, or creamy mashed potatoes. Pour the sauce generously over the chicken and garnish with fresh chopped cilantro. This dish pairs beautifully with flatbread or pita for dipping into the flavorful sauce.

Notes

• Tip 1: You will also need a spice mortar and pestle, saucier or sauté-style pan.

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.