Slow Cooked Chicken Preserved Lemon

I was stirring a pot of chicken one rainy afternoon when my neighbor walked in and asked what smelled so good. It was the preserved lemon, sharp and floral, cutting through the warm spice fog in my kitchen. She stayed for dinner and we tore into the tender meat with our hands, scooping up the sauce with bread. That was the day this dish stopped being just a recipe.

I made this for a small dinner party once and forgot to warn anyone it was meant to be eaten with hands. By the end of the night, there were olive pits on every plate and sticky fingers reaching for more bread. No one minded the mess.

Ingredients

• Bone in, skin on chicken pieces (1.5 kg): Thighs and drumsticks hold up best under long heat and stay moist, their fat rendering into the sauce.
• Olive oil (2 tablespoons): Used for browning, it builds a golden crust that locks in flavor before the slow simmer begins.
• Onion (1 large, finely sliced): Melts into the sauce over time, adding sweetness and body without any sharpness.
• Garlic cloves (4, minced): Blooms in the oil with the spices, turning mellow and fragrant rather than harsh.
• Ground cumin, coriander, ginger, paprika, turmeric, cinnamon (1 teaspoon each, except 1/2 teaspoon turmeric and cinnamon): This blend builds the warm, layered backbone of the dish.
• Cayenne pepper (1/4 teaspoon, optional): A whisper of heat that sneaks up on you after the first bite.
• Salt and black pepper: Season generously at the start, the long cook mellows everything.
• Chicken stock (250 ml): Low sodium gives you control over the saltiness, especially with olives and preserved lemon in the mix.
• Lemon juice (from 1 lemon): Adds brightness early on, balancing the richness of the chicken fat.
• Preserved lemon (1, rind only, thinly sliced): The star ingredient, salty and floral, it transforms the whole pot into something unforgettable.
• Green olives (100 g, pitted): Briny and firm, they soften slightly but keep their shape, adding bursts of salt throughout.
• Fresh cilantro and parsley (1 small bunch each, chopped): Stirred in at the end, they wake up the dish with green, grassy freshness.

Instructions

Dry and season the chicken:

Pat each piece dry so the skin can brown properly, then season with salt and pepper like you mean it. Wet skin steams instead of crisps.

Brown the chicken:

Heat olive oil over medium high heat and work in batches, letting each piece turn golden before flipping. The color you build now becomes the flavor later.

Soften the onion and bloom the spices:

Lower the heat and cook the onion until it goes translucent, then add garlic and all the spices, stirring for just a minute. You will smell the moment they wake up.

Build the braising liquid:

Nestle the chicken back in, pour in stock and lemon juice, and scrape up every caramelized bit from the bottom. Those bits are flavor you dont want to waste.

Add preserved lemon and olives:

Scatter the sliced lemon rind and olives over the top, then bring everything to a gentle simmer. The kitchen will start to smell like a spice market.

Slow cook until tender:

Cover tightly and let it cook on the lowest heat for 2.5 to 3 hours, checking once or twice. When the chicken pulls apart with a fork, its ready.

Finish and garnish:

Taste the sauce and adjust the salt if needed, then shower the whole pot with cilantro and parsley. Serve it straight from the pot if you can.

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One winter evening I served this over couscous and my brother, who never cooks, asked me to write down the recipe. He called a week later to say he burned the onions but it still tasted good. I told him that was the magic of slow cooking, it forgives almost everything.

Serving Suggestions

This dish begs for something to soak up the sauce. Fluffy couscous is traditional and quick, but steamed rice or a torn baguette work just as well. I have even spooned it over mashed potatoes on a cold night and had no regrets.

Make Ahead and Storage

The flavors deepen overnight, so this is ideal for making a day ahead. Let it cool completely, then cover and refrigerate. Reheat gently on the stove, adding a splash of stock if the sauce has thickened too much. It also freezes beautifully for up to three months.

Variations and Substitutions

If you cant find preserved lemons, use strips of fresh lemon peel and add extra salt, though the flavor will not be quite the same. Black olives can replace green for a softer, earthier note. For a richer sauce, stir in a spoonful of honey near the end.

• Swap chicken thighs for a whole cut up chicken if you prefer a mix of white and dark meat.
• Add a handful of dried apricots or prunes for a touch of sweetness that balances the salt.
• Try finishing with a drizzle of argan oil for an extra layer of Moroccan authenticity.

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This is the kind of meal that makes your kitchen feel like the heart of the house. Serve it to people you want to keep around.

Recipe FAQs

→ What cut of chicken works best?

Bone-in, skin-on thighs and drumsticks are ideal for slow cooking as they stay moist and develop rich flavor.

→ Can I use fresh lemons instead of preserved?

Preserved lemons provide a unique depth and tanginess; fresh lemons will add brightness but lack the fermented notes.

→ How long should the chicken be cooked?

Simmer gently for 2.5 to 3 hours until the chicken becomes tender and infused with the spices and lemon.

→ Are olives necessary for the flavor?

Green olives add a salty, briny contrast that complements the preserved lemon and spices beautifully.

→ What sides pair well with this dish?

Couscous, steamed rice, or crusty bread are excellent accompaniments to soak up the flavorful sauce.

→ Can this be prepared in a slow cooker?

Yes, cooking on low heat for about 6 hours yields tender and flavorful results.