Moroccan Chicken
Prep time
Cook time
Total time
If you've made some preserved lemons, here's a fantastic way to use them.
Recipe type: Main
Serves: 6
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon tumeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly ground pepper
  • 2 Tbsp olive oil
  • 1½ lbs boneless chicken meat - thighs are great in this recipe
  • Salt to taste (lemons will be salty so go lightly)
  • 3 cloves garlic, sliced thinly
  • 1 onion, chopped
  • The peel from ½ preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
  • 1 cup kalamata olives, pitted
  • 1 cup chicken stock
  • ¼ cup raisins or sultanas
  • ¼ cup dates chopped
  • ¼ cup dried apricots chopped
  • ¼ cup chopped fresh cilantro / coriander
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup almonds sliced and toasted (350 F for 4 minutes)
  1. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for 2 to 6 hours in the spices.
  2. In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle very lightly with salt and brown for only five minutes.
  3. Remove the chicken and cover.
  4. Lower the heat to medium, add the garlic and onions and cook til translucent about 5 minutes.
  5. Return chicken to pan, and add lemon slices, olives, raisins, dates and apricots.
  6. Add chicken stock
  7. Simmer for 20 to 30 minutes until the chicken is cooked through and tender. (depends upon whether you're using chicken with bone in)
  8. Mix in fresh parsley and cilantro right before turning off the heat.
  9. Serve with couscous or rice and top with toasted almonds just before serving
  10. Serve with couscous, rice, or rice pilaf.
Recipe by Orgasmic Chef at