This Moroccan chicken recipe is slow-cooked with preserved lemon and olives.
– 6-8 bone-in chicken pieces (thighs or drumsticks)
– 1 preserved lemon, quartered
– 1/2 cup green olives
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground ginger
– 1 tsp paprika
– 1/2 tsp ground cinnamon
– 1 tsp turmeric
– 2 garlic cloves, minced
– 1 onion, sliced
– 1 cup chicken broth
– Salt and pepper to taste
– Chopped parsley and cilantro (for garnish)
In a bowl, combine all spices, olive oil, lemon juice, and garlic. Add chicken and marinate for at least 1 hour.
Heat olive oil in a tagine or skillet. Sauté onions until translucent. Add chicken and brown on all sides.
Add broth, preserved lemon, and olives. Cover and simmer 45–60 minutes on low heat.
Garnish with chopped parsley and cilantro. Serve hot with couscous or bread.
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Keywords: Moroccan chicken recipe, tagine chicken, preserved lemon chicken
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