Slow Cooked Chicken Preserved Lemon (Printable version)

Tender chicken simmered with spices, olives, and preserved lemon for a rich, aromatic Moroccan-style dish.

# What You'll Need:

→ Poultry

01 - 3.3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)

→ Marinade & Aromatics

02 - 2 tablespoons olive oil
03 - 1 large onion, finely sliced
04 - 4 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground ginger
08 - 1 teaspoon paprika
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon cayenne pepper, optional
12 - Salt and freshly ground black pepper, to taste

→ Liquids

13 - 1 cup low-sodium chicken stock
14 - Juice of 1 lemon

→ Special Ingredients

15 - 1 preserved lemon, pulp removed, rind thinly sliced
16 - 2/3 cup pitted green olives

→ Fresh Herbs

17 - 1 small bunch fresh cilantro, chopped
18 - 1 small bunch fresh parsley, chopped

# How to Prepare:

01 - Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on all sides. Remove and set aside.
03 - Reduce heat to medium and add sliced onion to the same vessel. Cook for 5 minutes until softened. Stir in garlic and all spices, cooking for 1 minute until fragrant.
04 - Return browned chicken to the pot. Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom.
05 - Scatter preserved lemon rind and pitted olives over the chicken. Bring mixture to a simmer.
06 - Cover and cook on the lowest heat setting for 2.5 to 3 hours until chicken is very tender and flavors meld. Alternatively, transfer to a slow cooker and cook on low for 6 hours.
07 - Adjust seasoning if needed. Garnish with chopped cilantro and parsley before serving.

# Expert advice:

01 -
  • The chicken practically falls off the bone after hours of slow heat, soaking up every bit of citrus and spice.
  • Its a hands off recipe that fills your home with the kind of smell that makes people linger in the doorway.
  • The preserved lemon adds a brightness you cant get from fresh citrus alone, almost like sunshine trapped in salt.
02 -
  • Do not skip browning the chicken, that step creates depth you cant recover later.
  • Preserved lemon rind is potent, use only the rind and slice it thin or it will overwhelm the dish.
  • If the sauce looks too thin after cooking, uncover and simmer for 10 minutes to concentrate the flavors.
03 -
  • Let the pot sit covered for 10 minutes after cooking, the chicken will reabsorb some of the sauce and taste even better.
  • Use a heavy bottomed pot or Dutch oven to prevent scorching during the long, low simmer.
  • Taste a piece of preserved lemon before adding it, some brands are saltier than others and you may need to adjust accordingly.

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