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Moroccan Chicken With Preserved Lemons And Olives

Moroccan Chicken With Preserved Lemons and Olives recipe image
This authentic Moroccan dish transforms simple chicken into a fragrant, tender masterpiece through slow cooking in a rich sauce of olive oil, onions, and spices. The combination of bright, salty preserved lemons and earthy black olives creates a complex flavor profile that is both tangy and savory. Saffron and warm spices like ginger and paprika infuse the meat with a golden hue and aromatic depth. Perfect for a special weekend dinner or a festive gathering, this recipe offers a luxurious yet approachable way to enjoy Middle Eastern flavors. The resulting sauce is incredibly rich, making it ideal for serving over couscous or with crusty bread to soak up every drop. It is a celebration of texture and taste, offering a comforting yet sophisticated meal that highlights the beauty of fresh herbs and quality ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 298.8
Dietary: Gluten-free
Description
This authentic Moroccan dish transforms simple chicken into a fragrant, tender masterpiece through slow cooking in a rich sauce of olive oil, onions, and spices. The combination of bright, salty preserved lemons and earthy black olives creates a complex flavor profile that is both tangy and savory. Saffron and warm spices like ginger and paprika infuse the meat with a golden hue and aromatic depth. Perfect for a special weekend dinner or a festive gathering, this recipe offers a luxurious yet approachable way to enjoy Middle Eastern flavors. The resulting sauce is incredibly rich, making it ideal for serving over couscous or with crusty bread to soak up every drop. It is a celebration of texture and taste, offering a comforting yet sophisticated meal that highlights the beauty of fresh herbs and quality ingredients.
Ingredients
  • 5 To Pounds chicken,
Directions
  1. 1
    Remove all traces of fat and any fibers from the chickens.
  2. 2
    Rinse the chickens thoroughly, inside and out, in cool running water.
  3. 3
    Rub the chickens all over, inside and out, with lemon quarters, ensuring you rub between the skin and flesh of the breasts.
  4. 4
    Rub salt all over the chickens.
  5. 5
    Set the chickens aside in a cool place to drain for at least 30 minutes, or refrigerate them covered overnight.
  6. 6
    Trim any greenish spots off the livers and pull away and discard giblet linings.
  7. 7
    When ready to cook, rinse the chickens again in cool running water and pat them dry with paper towels.
  8. 8
    Set the chickens aside.
  9. 9
    In a heavy pot or kettle large enough to hold all the chickens, mix the cilantro, parsley, garlic, ginger, and pepper.
  10. 10
    Crumble the saffron into the herb mixture.
  11. 11
    Cut one of the preserved lemons into small pieces and add to the mixture along with the water.
  12. 12
    Mix the seasoning together well, then put the chickens into the pot and use your hands to rub them all over, inside and out, with the seasoning sauce.
  13. 13
    Add the giblets to the middle of the pot, pour the olive oil over, and set the kettle on very low heat.
  14. 14
    As the chicken begins to sizzle in the sauce, add the onions and shake the pan to distribute them evenly around the birds.
  15. 15
    Cover the pan and cook very slowly until the chickens are thoroughly cooked and the onions have almost disintegrated into the sauce.
  16. 16
    After 30 minutes of cooking, add the livers to the pot together with the paprika, shaking the kettle to distribute the paprika in the sauce.
  17. 17
    Continue cooking for a total of 1/2 to 2 hours.
  18. 18
    When the chickens are thoroughly cooked, remove them from the sauce.
  19. 19
    Cut whole chickens into halves or quarters and arrange them on a warm platter.
  20. 20
    Take the gizzards and hearts out of the sauce, cut them into small bits, and stir them back in.
  21. 21
    Using a fork, coarsely crush the livers in the sauce.
  22. 22
    If the sauce seems too thin, let it boil down, stirring frequently, until it reaches the right consistency.
  23. 23
    Add the butter if desired and the olives.
  24. 24
    Swirl the pan to distribute the olives and emulsify the sauce.
  25. 25
    Pour the sauce over the chickens on the platter and garnish with strips of peel from the second preserved lemon.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 298.8kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 4.1g21%
Cholesterol 111.2mg38%
Sodium 102.5mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 33.8g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you are not using preserved lemons, garnish the chickens with grated lemon zest.

Preferably use small chickens weighing no more than 2 or 2 1/2 pounds, including livers and giblets.

Keywords: moroccan, chicken, preserved lemons, olives, saffron, slow cook, ginger, garlic, cilantro, parsley, onion, olive oil, paprika, herbs, middle eastern, dinner, main course, traditional, aromatic, tender, flavorful
Read it online: https://www.chefs-mate.com/recipe/moroccan-chicken-with-preserved-lemons-and-olives/