Braised Moroccan Chicken and Olives
The inside of a preserved lemon, rarely used, can be very gelatinous. But it's easy to scoop it out, and can even be pushed out with your fingers.
A study in yellow.
Somehow, Merrill is always stuck with browning duty. Amanda claims it's because she's so good at it. Mhmmm.
We at food52 want to know if there's anyone out there who actually enjoys picking, washing, drying, and chopping herbs. If so, you're hired. Kidding. Kind of.
Author Notes: This flavorful dish was inspired by two of my favorite Moroccan ingredients- olives and preserved lemons. They work beautifully together in this dish to add a ton of flavor to the sauce. In addition, braising the chicken makes the meat wonderfully tender and juicy. Serve this dish over a bed of couscous to soak up all of the delicious sauce. —Sonali aka the Foodie Physician
Food52 Review: This is a pitch-perfect take on a classic dish. Sonali assembles a mouth-tingling spice mixture of ginger, garlic, coriander, cumin, paprika, turmeric, cayenne, saffron and then adds green olives and preserved lemons to the party. The chicken is browned in oil (it's worth taking your time with this step, as you don't want it to burn) and then coated in the spice base before simmering gently in chicken stock until tender. Adding the lemons and olives towards the end helps retain their integrity and perfume. You may want to discard some of the fat after browning the chicken (this will depend on the meat you buy) -- we kept about 2 tablespoons. And couscous is a must. We used our favorite Israeli couscous (which Amanda blogged about a while back) and it was such a perfect foil for the rich, spicy sauce that we couldn't resist forking up every last grain. - A&M —The Editors
Serves 4
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4
tablespoons canola oil
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2.5
pounds chicken legs and thighs
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Kosher salt
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Black pepper
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1 1/2
cups small diced onion
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1
teaspoon minced ginger
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1
teaspoon minced garlic
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1
tablespoon ground coriander
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1
tablespoon ground cumin
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1 1/2
teaspoons paprika
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1/2
teaspoon turmeric
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1/2
teaspoon cayenne pepper
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2-3
cups chicken stock
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1/4
teaspoon saffron
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1/2
cup green olives, rinsed
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2
preserved lemons, pulp removed; rind cut into strips
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2
tablespoons chopped cilantro
- Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
- Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
- Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.
- Your Best Stew with Olives Contest Winner!
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about 2 months ago Analida Braeger
This dish sounds lovely!
I like to take a whole roaster chicken and cut it into pieces and slow cook it in a tagine on the stovetop or slow cooker and add some thinly sliced potatoes at the end. https://ethnicspoon.com...
2 months ago steve
I use a very similar recipe that I found in Molly Stevens classic cookbook, All About Braising.
2 months ago Karen Burns
made this last weekend and it was wonderful! i added some red peppadew peppers when i put the olives in and it was a nice addition to the Moroccan Chicken dish.
8 months ago rebecca powers
I made this a few days ago for friends. I found preserved lemon at a specialty store and used that. Once I tasted the lemons (after rinsing and removing pith) I only used about half what the recipe called for to avoid too strong a flavor. Results were really delicious! I used mostly thighs w some breast meat. Breast was fine but not as good as the thigh, as predicted.
9 months ago catdaddysammy
I made this last night in my new dutch oven and it turned out fantastic. I couldn't find preserved lemons so I just baked some lemon slices until they were tender and it worked famously. Such great flavors here!!! I also popped the chicken thighs under the broiler for a few minutes while the sauce was reducing to crisp up the skin and it turned out delicious!!! Great recipe.
about 1 year ago Stephanie B.
I've made this several times. It's earned a place in my rotation, it's absolutely one of my favorite chicken stew type recipes. I think what really makes it for me is the preserved lemons. I make these ones: https://food52.com/recipes.... I think they're absolutely worth the 4-5 day wait. They make this recipe and if you can plan to make the lemons the rest of the recipe comes together quickly. I use a different type of olive than the usual green, I wish I remember what they're called, but they're more round and a brighter green with a more mild flavor.
about 1 year ago Gina B
This is my new fave recipe. I use Smoked Paprika Dolce and half the cayenne. Also add 1 TB honey to balance. And reduce the sauce! Excellent flavor.
over 1 year ago liz
I have a few picky white-meat eaters coming to dinner. Do you think this could work with breast meat on the bone or cut into chunks?
over 1 year ago liz
nevermind! comments answered my question :)
over 1 year ago Sonali aka the Foodie Physician
I was going to say definitely bone-in chicken breast so that it doesn't dry out :)
over 1 year ago mizerychik
You might also want to brine the white meat ahead of time. A lemon zest and cumin brine would definitely add moisture and great flavor to the chicken breasts.
over 1 year ago girlwithaknife
Made this tonight as written except I subbed fresh lemon zest for preserved lemon, and added more zest and juice at the end. Served with roasted cauliflower and dinner was SO good!! Not exactly a weeknight meal as it took at least 45 minutes but I think it would freeze great.
over 1 year ago girlwithaknife
We had the chicken with naan. So good that we saved the sauce and added the cauliflower to it. Will add chickpeas for another meal!
over 1 year ago CanadaDan
I made this without saffron since i didn't have any, and replaced the coriander with parsley and it was beyond good. Super easy and quick and packed with flavour, i wouldn't have changed a thing. thanks!
over 1 year ago Yayita
I absolutely plan to make this again because it was delicious despite some deviations: 3lbs of chicken instead of 2.5, skinless thighs, using 2 cups of beef broth instead of chicken (didn't have chicken), and adding slices of lemon as I didn't have preserved lemons. Every time I reheated it for lunch my coworker would say it smelled good and tasted even better the following day. And to top it off, my BF, picky eater that doesn't like "sauces" said that it was the type of food he could keep eating. This one is keeper! Thanks :D
almost 2 years ago Janet
I found this bland, probably because there was too much broth. I might try it again but will really scale back the liquid. The chicken thighs I used cooked really quickly after browning; next time I might try removing the skin and dredging them in chickpea flour to reduce the fat and provide some thickening to the sauce. I like the idea of adding apricots.
almost 2 years ago Christina S Ooi
I just made this and it was out of control flavorful (and I'm used to eating heavily spiced food). I used skinless chicken thighs. I also used a Dutch oven that had a loose fitting lid so I ended up skipping the last step of reducing the sauce. I'd definitely try it again if you fancy!
almost 2 years ago linda
thank you for sharing! we took this stew and a large bowl of couscous and had a mini dinner party al fresco last night. it was wonderful.
about 2 years ago ghainskom
Reminiscent of poulet yassa. But the spices blend lends it another dimension. Yummy, really.
about 2 years ago juleeclip
Made this last night and it was fantastic. I too could not get ahold of preserved lemons and so I sliced two lemons very thinly, put them on a baking sheet with parchment paper, olive oil, salt and roasted at 350 for about twenty minutes and then chopped them up and it worked perfectly. Great recipe and easy enough for weeknights.
about 2 years ago Beth Kohl
Thanks, Sonali. I used fresh lemon juice and it was absolutely delicious. I'm going to make sure to try it the way you intended - if it was this good without the preserved lemons, I can't imagine how insane it is with them.
about 2 years ago Beth Kohl
I'm in the middle of cooking this for dinner but just discovered I'm out of preserved lemons. Will regular, fresh ones do? If so, any suggestions?
about 2 years ago Sonali aka the Foodie Physician
Sorry, just saw this. How did the dish turn out?
about 2 years ago CristyLeeNYC
I made this this past weekend and realized too late that I was out of preserved lemons. I took fresh ones, sautéed them in a skillet w some light tasting olive oil, and then added a little salt and roasted them in an oven at 350 for maybe 1/2 hour-45 min. Included the juices, removed pulp. I was surprised how well it worked. (This dish is a go to for our household and the preserved lemons are one of my fav elements, to put this in perspective) Hope this helps anyone in the same predicament in the future!
about 2 years ago Dylan
My girlfriend and I have probably made this 10 times, it's one of our favorites! I've found that adding a cup of white wine when you toss in the onions helps build up the base really well.
about 2 years ago Sonali aka the Foodie Physician
White wine is a great idea!
about 2 years ago danielle ward
Ive made this 2x in the past 2 months and its such a hit I am making it again tonight. Great flavors!
over 2 years ago jbfalise
Sooooo good!
Showing 28 out of 180 comments