Vida Recetas Editorial
This chicken with preserved lemons and olives is a Moroccan classic that delights with its balance of acidity, saltiness, and aromatic spices. The recipe uses chicken thighs with skin and bone, which are seared to achieve a juicy interior and golden exterior. Preserved lemons, an essential North African ingredient, provide an intense, slightly fermented flavor that mellows during cooking. Green olives add a salty touch and a meaty texture that complements the chicken.
The spice blend —cumin, ground coriander, cinnamon, turmeric, and a pinch of cayenne— creates a warm, complex base typical of tagines. This dish is ideal for those seeking exotic flavors without complications, perfect for a special dinner or to impress guests with an international twist. It can be served with couscous, rice, or flatbread to soak up the flavorful sauce.
Variations: you can substitute chicken breast for thighs or use purple olives, but the result will slightly change in flavor and texture. This recipe is a perfect gateway to Maghrebi cuisine.
Prep
40 min
Servings
4
Brown chicken thighs in olive oil over medium heat in a large skillet. Remove and set aside.
Sauté chopped onion and garlic in the same skillet until softened.
Add cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir well.
Return the chicken to the skillet, and add preserved lemon slices and olives.
Cover and simmer until the chicken is cooked through.
Garnish with fresh cilantro before serving.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
