Moroccan Chicken with Preserved Lemon and Olives
Looking to spice up dinner? Look no further than this Moroccan Chicken with Preserved Lemons and Olives recipe from Liz Neumark, CEO of Great Performances. This is just one of her many tasty and nourishing dishes and snacks that are featured in her cookbook, Sylvia’s Table. Spicy, savory and exotic, we’re in love with this recipe!
Moroccan Chicken with Preserved Lemon and Olives
Author: Sylvia’s Table
Recipe type: Main
Cuisine: Moroccan
Serves: 4
Spice up your dinner menu with this exotic and delicious Moroccan chicken recipe.
Ingredients
- 1 chicken, 3-3 ½ pounds, cut into 8 pieces
- ¼ cup olive oil
- 2 large white onions, chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh Italian parsley
- 2-3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground white pepper
- 1 teaspoon ground turmeric
- ½ teaspoon saffron threads
- 1-2 preserved lemons, depending on size, store bought or homemade
- About one cup green olives
- Salt, to taste
Instructions
- Wash the chicken and set it aside.
- Combine all the remaining ingredients, with the exception of the olives and preserved lemon in a Dutch oven or deep sauté pan large enough to hold the chicken in one layer. Add the chicken to the pan and pour in enough water to cover about halfway, one to two cups.
- Bring the water to a simmer, lower the heat to medium and cook the chicken, covered, for 30 minutes. Remove the cover and continue to cook until the chicken is quite tender, about 10 more minutes.
- Meanwhile, roughly chop the olives. Cut the preserved lemon into four pieces and cut away and discard the flesh.
- Add the olives and preserved lemon to the pan and simmer for about five more minutes. Taste and add salt and white pepper to taste. Remove the chicken to a serving platter and pour the sauce over, placing the olives and pieces of lemon on top.
Seriously, why am I not cooking with olives and preserved lemons more? SO good. —Jenn