Moroccan Chicken with Preserved Lemons

Having come home from Morocco with a supply of preserved lemons and some spices, the Easter weekend seemed a perfect occasion to try my hand at some Moroccan cooking. We had the following for Easter Sunday lunch:


  • 2 tb Olive oil
  • 3lb chicken thighs (skinned)
  • 1 large chopped onion
  • 2 ts Paprika
  • 1 ts Ground ginger
  • 1/2 ts Ground turmeric
  • 1/2 ts Pepper
  • 1/2 c mixed moroccan olives (we brought these home from Morocco with us, but calamata olives would be fine)
  • 2 preserved lemons, cut into quarters
  • fresh coriander

Pour the oil into a large frying pan over medium-high heat. Add the chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out the chicken and set is aside whilst you prepare the sauce.

Add onion and cook for about 5 minutes. Add paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, and lemon quarters.

Cover pan and simmer, turning once, until meat is cooked (about 30 minutes). Serve garnished with coriander.

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