Moroccan chicken with saffron and preserved lemon

    Moroccan chicken with saffron and preserved lemon

    Recipe photo: Moroccan chicken with saffron and preserved lemon
    2

    Moroccan chicken with saffron and preserved lemon

    (4)
    5hr


    3 people made this

    About this recipe: Chicken thighs are marinated in olive oil, garlic, turmeric and cumin, then braised with saffron, preserved lemon, olives and artichokes in this fragrant Moroccan dish. Serve with couscous, quinoa or rice.

    Ingredients
    Serves: 4 

    • 60ml olive oil, or to taste
    • 3 cloves garlic, minced
    • 1 teaspoon ground turmeric
    • 1 teaspoon cumin seeds
    • salt and ground black pepper to taste
    • 4 large chicken thighs
    • 2 tablespoons olive oil, or as needed
    • 1 onion, chopped
    • 500ml water, or as needed
    • 16 saffron threads
    • 1/2 preserved lemon, pulp discarded and thinly sliced
    • 30g olives, or to taste (optional)
    • 2 artichokes from a jar, chopped (optional)
    • 1 tablespoon coarsely chopped parsley (optional)

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:4hr marinating  ›  Ready in:5hr 

    1. Whisk 60ml olive oil, garlic, turmeric, cumin seeds, salt and pepper together in a bowl and pour into a resealable food bag or container. Add chicken thighs, coat with the paste and seal bag or container. Marinate in the fridge, 4 hours to overnight.
    2. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add onion; cook and stir until softened, 5 to 7 minutes. Remove chicken from marinade; discarde marinade. Add chicken thighs skin-side down to pot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
    3. Lower heat to medium and add water to cover chicken halfway, cover pot, and cook for 20 minutes. Uncover, sprinkle saffron threads onto chicken and top with preserved lemon slices. Replace lid and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. Transfer chicken to a serving platter.
    4. Continue simmering liquid in pot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes and parsley.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    2

    Absolutely delicious. I would recommend this to everyone who wants a relaxing meal. Prepare everything the night before, put it together the following morning, in the pot, cook long and slow, sit back and when you're ready, enjoy. Worth every star awarded.  -  08 May 2016  (Review from Allrecipes US | Canada)

    by
    1

    This is a fragrant dish that I cooked in my tagine at 190°C. I didn't have any artichokes so I used bell peppers. The olives are a great addition. Thank you for the recipe.  -  14 Mar 2016  (Review from Allrecipes US | Canada)

    by
    0

    This was delicious! I make a few changes, however. I used the zest of 1 lemon and placed fresh lemon slices on the chicken because I could not find preserved lemon. I also used boneless skinless chicken breasts and chicken broth instead of water. Be careful! My sauce burned very badly. Maybe because I used chicken broth instead of water or maybe the hear was too high. The optional garnishs of olives, parsley, and artichokes really make this dish. Delicious when served with saffron rice. Thank you!  -  12 Apr 2017  (Review from Allrecipes US | Canada)

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