A Classic Moroccan Chicken with Preserved Lemons and Olives
Discover the art of making a truly authentic Moroccan chicken, a dish where sweet spices and savoury notes combine in perfect harmony. It’s a wonderfully fragrant one-pot meal that will transport you straight to a Marrakesh souk.
There is something truly magical about the cooking of North Africa, where spices are used not for heat, but for a deep, lingering fragrance and complexity. This Moroccan chicken is the absolute embodiment of that principle. It's a dish that manages to be both comforting and exotic, a beautiful slow-braise where chicken becomes meltingly tender in a sauce perfumed with ginger, cinnamon, and saffron.
The secret, as is so often the case, lies in the balance of flavours. Here, the gentle sweetness from a touch of honey or apricots is played against the salty, pungent kick of olives and the unique, almost floral sourness of preserved lemons. It is this combination that elevates the dish from a simple chicken stew to something altogether more memorable.
While traditionally cooked in the conical earthenware pot that gives the 'tagine' its name, you absolutely do not need one to achieve a perfect result. A good, heavy-based casserole dish with a tight-fitting lid will do the job just as beautifully. This is a brilliant dish for entertaining, as it can be left to gently bubble away on its own, filling the kitchen with the most incredible aroma and requiring very little last-minute attention.
Why You'll Love This Recipe
- Using bone-in, skin-on chicken thighs is crucial. The bones add flavour to the sauce and the skin provides fat for browning, while the dark meat remains succulent and tender during the long, slow cook.
- Toasting the ground spices in the pan before adding the liquid is a vital step. This 'awakens' their essential oils, deepening their flavour and fragrance for a much more aromatic final dish.
- Adding the preserved lemons and olives towards the end of cooking prevents them from becoming bitter or breaking down completely. This ensures they retain their texture and provide bright, distinct bursts of flavour.
Ingredients
- 8 medium bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 large onions, finely sliced
- 3 cloves of garlic, crushed
- 1 tbsp freshly grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- A generous pinch of saffron threads
- 500ml good-quality chicken stock
- 1 preserved lemon
- 100g green olives, pitted
- 1 tbsp honey (optional, for a sweeter taste)
- A small bunch of fresh coriander, roughly chopped
- A small bunch of fresh flat-leaf parsley, roughly chopped
- Salt and freshly ground black pepper
Equipment Needed
Large, heavy-based casserole dish or Dutch oven with a lid · Tongs · Sharp knife · Chopping board · Measuring spoons
Step-by-Step Instructions
- First, prepare the chicken. Pat the thighs dry with kitchen paper – this is very important for achieving a good, crisp skin. Season them generously all over with salt and pepper.
- Place a large, heavy-based casserole dish or Dutch oven over a medium-high heat. Add the olive oil. Once the oil is shimmering, place the chicken thighs in the pan, skin-side down. Do this in two batches if necessary to avoid overcrowding the pan. Brown the chicken for 4-5 minutes on each side until golden and crisp. Remove the chicken from the pan and set aside on a plate.
- Reduce the heat to medium-low. There should be enough fat in the pan, but add a splash more oil if needed. Add the sliced onions and cook gently for 10-12 minutes, stirring occasionally, until they are soft, sweet, and lightly caramelised.
- Add the crushed garlic and grated ginger to the onions and cook for another minute until fragrant. Now, add the ground cumin, coriander, turmeric, and cinnamon. Stir constantly for one minute to toast the spices.
- Pour in the chicken stock, add the pinch of saffron, and bring to a simmer, scraping the bottom of the pan with a wooden spoon to release any flavourful browned bits.
- Return the chicken thighs to the pan, nestling them into the liquid. Add the honey at this stage, if you're using it. Bring back to a gentle simmer, then reduce the heat to its lowest setting, cover the pan with a tight-fitting lid, and leave to cook very gently for 45 minutes.
- While it cooks, prepare the preserved lemon. Using a small knife, scrape away and discard the pulp from the inside, leaving just the rind. Rinse the rind under cold water to remove excess salt, then slice it into thin strips.
- After 45 minutes, remove the lid. Add the sliced preserved lemon rind and the green olives to the pot. Stir them in gently. Replace the lid and continue to cook for a final 15 minutes.
- To finish, remove the pan from the heat. Stir in most of the chopped fresh coriander and parsley, reserving a little for garnish. Check the seasoning and add more salt and pepper if you think it needs it.
- Serve the chicken immediately, spooning over plenty of the fragrant sauce and garnishing with the remaining fresh herbs.
Delia's Notes from the Kitchen
The real star, the absolute jewel in the crown of this recipe, is the preserved lemon. It's an ingredient that utterly transforms a dish with its intense, salty, and aromatic lemon character. Don't be tempted to skip it! Rinsing the rind before slicing is an important step to control the saltiness. Also, when browning the chicken, give it space and time; that golden, crisp skin is your first and most important layer of flavour.
How to Store & Reheat
Allow the chicken to cool completely before storing. It will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over a low heat, adding a splash of water or stock if the sauce has thickened too much. Heat gently until the chicken is piping hot all the way through. It can also be frozen for up to 3 months; defrost thoroughly in the fridge overnight before reheating.
Frequently Asked Questions
Do I really need a tagine pot to make this?
Not at all. While a traditional tagine pot is beautiful, its function is simply to trap steam and cook food slowly. A good-quality, heavy-based casserole dish or a Dutch oven with a tight-fitting lid will perform the job perfectly well.
My sauce seems a little thin. How can I thicken it?
The sauce is traditionally quite light. However, if you prefer it thicker, you can remove the chicken at the end of cooking and set it aside. Then, increase the heat under the pan and allow the sauce to bubble and reduce for 5-10 minutes until it has reached your desired consistency.
Where can I find preserved lemons?
They are becoming much more common and can often be found in the international aisle of larger supermarkets, as well as in delicatessens and Middle Eastern food shops. They are sold in jars, preserved in salt and their own juices.
Is this dish spicy-hot?
No, it is not. The spices used here are for fragrance and warmth, not for heat. It's a very family-friendly dish. If you do prefer some heat, you could add a pinch of chilli flakes or a finely chopped red chilli along with the garlic and ginger.
Can I prepare this dish in advance?
Yes, it's an excellent dish to make ahead. In fact, the flavours often improve and deepen overnight. You can cook it completely a day or two in advance, store it in the fridge, and then gently reheat it to serve.