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# Moroccan Chicken with Preserved Lemon and Olives
- URL: https://thefoodiekitchen.net/moroccan-chicken-preserved-lemon/
- Published: 2026-09-12T07:41:06.000Z
- Updated: 2026-09-15T19:00:40.000Z
- Description: Moroccan chicken with preserved lemon, olives, and ras el hanout cooked in butter and olive oil. Seed oil free. One pan, 45 minutes.
- Author: Savannah Ryan
- Tags: MAHA Recipes, African Recipes, Mediterranean Recipes

Preserved lemon is the ingredient that distinguishes Moroccan chicken from every other braised chicken dish. The lemon is salt-cured for weeks until the rind becomes soft and the bitterness transforms into a concentrated, deeply complex citrus flavour unlike fresh lemon. Combined with green olives and warm spices in a butter-based braise, it produces one of the most distinctive flavour profiles in North African cooking.

## Moroccan Chicken Recipe

Serves

4

Prep

15 min

Cook

40 min

### Ingredients

- 8 bone-in chicken pieces
- 2 tbsp grass-fed butter
- 1 large onion, halved and sliced
- 4 garlic cloves, minced
- 1 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp cinnamon
- 400ml chicken stock
- 1 preserved lemon, pulp removed, rind rinsed and sliced
- 150g pitted green olives
- Fresh coriander and flat-leaf parsley to serve
- Steamed couscous or flatbread to serve

### Method

1. Heat the butter in a large, deep skillet over medium-high heat. Brown the chicken pieces for 3-4 minutes per side. Remove.
2. Cook the onion in the same pan for 8 minutes until golden. Add the garlic and all spices. Cook 1 minute.
3. Pour in the stock. Return the chicken. Add the preserved lemon rind and green olives.
4. Cover and simmer over medium-low heat for 30 minutes until the chicken is cooked through.
5. Uncover. Increase heat slightly and simmer for 10 more minutes until the sauce reduces.
6. Scatter with fresh coriander and parsley. Serve with steamed couscous.

Frequently Asked Questions

What is preserved lemon?

Whole lemons packed in salt and their own juice for 4-6 weeks until the rind becomes soft and deeply flavoured. Available at Middle Eastern and North African grocery stores. Worth buying a jar — it lasts months in the refrigerator.

Is this seed oil free?

Yes. Grass-fed butter is the only fat.

Can I make preserved lemon at home?

Yes — quarter lemons without cutting through, pack with coarse salt, stuff into a jar, and cover with lemon juice. Leave at room temperature for 4 weeks, shaking daily.

Shop on The Foodie Kitchen

- [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/)
- [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/)

Savannah Ryan · Cookbook

Savor Mediterranean

Moroccan chicken, shakshuka, tagine, moussaka — Mediterranean recipes in olive oil, butter, and tallow.

[Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)

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