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Tender chicken, fragrant spices, and lots of tangy lemons make Moroccan Chicken with Preserved Lemons a deliciously different choice for dinner. An easy-to-make, one-pot meal! Even better the next day!
Moroccan Chicken with Preserved Lemon: A Taste of Morocco
Some good friends invited us for dinner a couple of weeks back. The Moroccan-style chicken with lemons and onions served by our hosts was wonderful.
In fact, it was so good that I couldn’t stop thinking about it! I decided to make my own version, using the preserved lemons I had in the refrigerator, plus my own blend of spices and a few additional ingredients.
It turned out really well! The results were so good (and healthy!) that I’ve already made it twice. My husband loved it too, so this is a dish I’ll definitely be adding to our regular meal rotation.
Preserved Lemon – What Is It, Where Can You Get, and Can You Make It?
Preserved lemons are lemons that have been pickled in salt and their own juices. They’re a staple in many Moroccan and Middle Eastern dishes.
You can buy preserved lemons at specialty food stores or online.
However, it’s also very easy to make your own and terrific for gift giving. I wrote a post on DIY preserved lemons a while back. It does take a few weeks for the lemons to pickle. But if you’re in a hurry, America’s Test Kitchen has a method for making preserved lemons overnight.
Ingredients for Moroccan Chicken with Preserved Lemon
The remaining ingredients you’ll need for this dish can be found in most grocery stores.
- Chicken breast
- Olive oil
- Onions
- Garlic
- Artichoke Hearts
- Dried Apricots
- Chicken broth
- Kalamata Olives
- Cumin
- Ginger
- Cinnamon
- Paprika
- Salt and Pepper
How to Make Moroccan Chicken with Preserved Lemon
Don’t let yourself be intimidated by the number of ingredients. A lot of it is just spices and the actual preparation is quite simple. (Just so you know, Moroccan spices have a lot of flavor but little to no heat.)
All you need to do is cook the onions and garlic in olive oil, then add the spices to the pot and cook a bit more. Next, you’ll add nice big pieces of chicken breast to the pot, along with artichoke hearts, and the chicken broth, and let everything simmer.
Once the chicken has cooked through and tender, add the dried apricot and cook for a few more minutes. The sweetness of the apricots is a nice balance to the tart taste of the lemon. The olives are sprinkled on top when you’re ready to serve.
You’ll definitely enjoy eating this Moroccan Chicken with Preserved Lemon as soon as it’s cooked. However, it’s even better the next day, after the spices have had a chance to meld.
This wonderful dish is a bit like a chicken stew, but with far more delicious, slightly novel flavors. It’s fine all by itself as a one-dish dinner.
However, I also like to serve it over steamed rice or couscous. It’s a great way to soak up the broth with all those gorgeous, savory Moroccan-style spices.
Moroccan Chicken with Preserved Lemon
- Yield: 6-8 servings 1x
Ingredients
- 2 yellow onions, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 1.5 T olive oil
- 2 lbs boneless, skinless chicken breast, cut into 3 to 4 inch chunks
- 1 T ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 3 cups low salt chicken broth
- 1 cup preserved lemon (or two whole preserved lemons), in bite-sized pieces
- 1 14oz. can artichoke hearts, drained with artichokes cut into halves
- 6 oz dried apricots, quartered
- ½ cup Kalamata olives, halved
- Salt and Pepper
Instructions
- Pat chicken dry and sprinkle lightly with salt and pepper. Set aside.
- Place olive oil in large, heavy bottomed pot over medium high heat. Add sliced onions and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute.
- Place cumin, cinnamon, ginger, paprika into pot with onions. Cook for an additional minute, coating onions with the spices. Add chicken, preserved lemons, and artichoke heart halves to the pot. Pour in chicken broth.
- Bring the liquid to a boil then lower heat and simmer, covered, for about25 minutes, until chicken is cooked through. Add the dried apricot pieces and simmer for an additional 2-3 minutes, until just softened.
- Taste dish and adjust seasoning as necessary. (Preserved lemons are quite salty, so you may not require any additional seasoning, but you should check to make sure everything is to your liking.)
- Scoop Moroccan chicken into bowls, garnish with kalamata olives. Can be served immediately. However, it’s even better the next day, after the spices have had time to meld.
