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!
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.