Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Savory Moroccan Chicken with Olives and Preserved Lemon

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika, broth. Pesach recipes and menu planner

Meat (Fleishig)

Moroccan Chicken with Olives and Preserved Lemon is a delightful dish that combines the rich flavors of North Africa with the comforting tastes of home. This dish is a staple in Moroccan cuisine, known for its fragrant spices and the unique tanginess of preserved lemons. Perfectly complemented with green olives, this dish is a symphony of flavors that brings warmth to any table. Often served during festive occasions or family gatherings, it pairs beautifully with couscous or a side of roasted vegetables. If you enjoy experimenting with flavors, you might also appreciate dishes like Israeli Chicken Shawarma or a traditional tagine.

Tips

Brown the chicken skin well before adding the liquid; it gives the sauce depth and keeps the skin from being flabby. Rinse preserved lemons if they are very salty, and taste the sauce before adding any extra salt, since the olives and lemons are both salty.

Kosher Notes

This is a meat (fleishig) recipe. Use olives, preserved lemons and chicken broth with a reliable hechsher. The dish is a Moroccan Jewish favorite for Shabbat and holidays because it reheats beautifully.

Serving and Storage

Serve with couscous, rice or bread to soak up the sauce. It keeps in the refrigerator for up to 4 days and tastes even better the next day.

Savory Moroccan Chicken with Olives and Preserved Lemon
Moroccan Chicken with Olives and Preserved Lemon is a delightful dish that combines the rich flavors of North Africa with the comforting tastes of home. This dish is a staple in Moroccan cuisine, known for its fragrant spices and the unique tanginess of preserved lemons. Perfectly complemented with green olives, this dish is a symphony of flavors that brings warmth to any table. Often served during festive occasions or family gatherings, it pairs beautifully with couscous or a side of roasted vegetables. If you enjoy experimenting with flavors, you might also appreciate dishes like Israeli Chicken Shawarma or a traditional tagine.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 cup chicken broth low sodium
  • 2 pieces preserved lemons quartered
  • 1 cup green olives pitted
  • 2 tablespoons fresh parsley chopped

What I use for this recipe

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Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chicken thighs, skin-side down, and cook until golden brown. Remove and set aside.
  2. In the same skillet, add onions and sauté until translucent. Stir in ground cumin, coriander, turmeric, and paprika. Cook for 1 minute until fragrant.
  3. Return the chicken to the skillet, add chicken broth, preserved lemons, and olives. Bring to a simmer.
  4. Cover and reduce heat to low. Cook for 40-45 minutes until the chicken is tender and cooked through.
  5. Garnish with fresh parsley before serving.

Notes

For a deeper flavor, marinate the chicken in spices overnight. Preserved lemons add a unique tang, but if unavailable, use fresh lemon zest and juice.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 28g 36%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 750mg 33%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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