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