Moroccan Chicken with Preserved Lemons and Olives

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 preserved lemon, rinsed and thinly sliced
• 1/2 cup green olives, pitted
• 1 cup chicken broth
• 1/4 cup fresh cilantro, chopped

Steps

1. 1 Pat chicken thighs dry and season with cumin, coriander, cayenne, paprika, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden, about 5 minutes, then flip and cook for 2 more minutes.
3. 3 Remove chicken and set aside. Add onions to the skillet and cook until softened, about 5 minutes.
4. 4 Add garlic and cook for 1 minute. Stir in preserved lemon slices and olives.
5. 5 Pour in chicken broth, scraping up any browned bits. Return chicken to skillet, reduce heat to low, cover, and simmer for 30 minutes.
6. 6 Garnish with cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add chickpeas for extra heartiness.

Substitutions

• If preserved lemons are unavailable, use zest of 1 lemon and a splash of lemon juice.

Pairings

• A glass of dry white wine or Moroccan mint tea.

Nutrition

Tips

• Use store-bought preserved lemons to save time.
• Adjust the cayenne pepper to control the spice level.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with couscous or crusty bread.
• Pair with a side of roasted vegetables.

FAQ