Spiced Moroccan Chicken with Preserved Lemons and Olives
This Spiced Moroccan Chicken with Preserved Lemons and Olives is a vibrant and aromatic dish that embodies the warmth of Moroccan cuisine. Tender chicken thighs are simmered in a richly flavored sauce made with fragrant spices, caramelized onions, and bright preserved lemons, delivering a perfect balance of tanginess and spice. Whether served with fluffy couscous or crusty bread, this dish is sure to impress your family and friends. Share it as a delightful centerpiece for gatherings or an exquisite weeknight meal that transports you to the bustling markets of Marrakech.
N/A
Servings
525
Calories
10
Ingredients
Ingredients
Olive Oil
2 tablespoons (Pour into the frying pan)
Chicken Thighs
3 lbs (Skin and rinse)
Large Onion
1 (Chopped)
Paprika
2 teaspoons (Ground spice)
Ground Ginger
1 teaspoon (Ground spice)
Ground Turmeric
1/2 teaspoon (Ground spice)
Ground Black Pepper
1/2 teaspoon (Ground spice)
Kalamata Olives
1/2 cup (Optional, pitted)
Moroccan Preserved Lemons
2 1/2 (Cut in quarters)
Cilantro
1/4 cup (Finely chopped, optional)
Instructions
1
Heat the olive oil in a large frying pan over medium-high heat.
2
Add the chicken thighs, turning occasionally until they are browned on all sides, which should take about 15 minutes. Remove chicken from the pan and set aside.
3
Drain excess oil from the pan, leaving only about 1 tablespoon.
4
Add the chopped onion to the pan and sauté until golden brown, approximately 5 minutes, stirring frequently.
5
Introduce the spices: paprika, ground ginger, turmeric, and black pepper, stirring for about 1 minute to release their flavors.
6
Pour in 1 cup of water, then add the browned chicken, Kalamata olives (if using), 6 quarters of preserved lemons, and 1 tablespoon of their brine.
7
Cover the pan and let it simmer for 20-25 minutes, or until the chicken is thoroughly cooked and no longer pink near the bone. Stir occasionally.
8
Once cooked, skim off any excess fat from the surface of the sauce.
9
Carefully transfer the chicken and the sauce to a wide serving dish.
10
Garnish with the remaining preserved lemon quarters and finely chopped cilantro before serving.
Nutrition Information
35g
Fat
2.5g
Carbs
42g
Protein
550mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Moroccan Chicken with Preserved Lemons and Olives?
It is a vibrant and aromatic dish from Moroccan cuisine featuring tender chicken thighs simmered with fragrant spices, caramelized onions, and bright preserved lemons.
How many calories are in one serving of this Moroccan chicken?
Each serving contains 525 calories.
What is the protein content of this recipe?
This dish provides 42g of protein per serving.
How much fat is in this recipe?
There are 35g of fat per serving.
What are the total carbohydrates per serving?
The dish contains 2.5g of carbohydrates per serving.
How much sodium does this recipe contain?
This recipe contains 550mg of sodium.
How many ingredients are needed for this recipe?
There are 10 main ingredients required, including chicken, spices, and aromatics.
What type of chicken is best for this recipe?
The recipe calls for 3 lbs of chicken thighs, skinned and rinsed.
How long should I brown the chicken?
The chicken should be browned for about 15 minutes, turning occasionally.
What spices are used in the Moroccan spice blend?
The recipe uses 2 teaspoons of paprika, 1 teaspoon of ground ginger, 1/2 teaspoon of ground turmeric, and 1/2 teaspoon of ground black pepper.
How do I prepare the onion?
One large onion should be chopped and sautéed for approximately 5 minutes until golden brown.
What kind of olives are recommended?
The recipe suggests 1/2 cup of pitted Kalamata olives.
How many preserved lemons are required?
You will need 2 1/2 Moroccan preserved lemons, cut into quarters.
How do I use the preserved lemon brine?
Add 1 tablespoon of the preserved lemon brine to the sauce during simmering.
What is the simmering time for the chicken?
The chicken should simmer covered for 20-25 minutes.
How much olive oil is needed?
You need 2 tablespoons of olive oil for frying.
Is cilantro used in this recipe?
Yes, 1/4 cup of finely chopped cilantro is used as an optional garnish.
How do I know when the chicken is fully cooked?
The chicken is done when it is no longer pink near the bone and reaches a safe internal temperature.
What should I do with the excess fat after cooking?
Once cooked, you should skim off any excess fat from the surface of the sauce before serving.
What can I serve with this Moroccan chicken?
It is traditionally served with fluffy couscous or crusty bread.
Is this a one-pan meal?
Yes, this dish is prepared entirely in a large frying pan, making it a convenient one-pan meal.
How long do I cook the spices?
Stir the spices for about 1 minute to release their flavors before adding liquids.
How much water is added to the sauce?
You should pour in 1 cup of water to create the simmering sauce.
What is the preparation for the preserved lemons?
The lemons should be cut into quarters before being added to the pan.
How do I garnish the dish?
Garnish with remaining preserved lemon quarters and finely chopped cilantro.
Is this recipe considered spicy?
Yes, it is tagged as a spicy dish due to the aromatic Moroccan spice blend.
Is this an authentic Moroccan recipe?
Yes, it is tagged as an authentic recipe that captures the flavors of Marrakech.
Is this recipe suitable for a Mediterranean diet?
Yes, it is tagged as a Mediterranean dish featuring healthy fats and lean protein.
How much onion is used?
The recipe requires one large onion.
Can I make this for a weeknight meal?
Absolutely, it is tagged as an easy recipe that is perfect for weeknight dinners or gatherings.