This flavorful Moroccan chicken thigh recipe is simmered in preserved lemons, kalamata olives, red peppers, Moroccan spices, and fresh dates.
Spices For Moroccan Chicken
This Moroccan chicken thigh recipe was inspired by Savory Spice Shop's Tan Tan Moroccan Chicken Recipe.
Moroccan food is known for their spice mixtures. Use Ras el Hanout spice mix in place of the Tan Tan if you can't find it.
Where To Find Preserved Lemons For Moroccan Chicken
Preserved lemons are easy to make or available in most specialty stores. Amazon (sponsored link) has preserved lemons, but also most grocery stores have them in the ethnic section.
Moroccan Chicken Thigh Substitutions
Chicken breasts can be substituted for thighs in this Moroccan Chicken recipe if you prefer white meat but keep in mind that breasts will cook faster so add them after the sauce has been simmering in the last 5-7 minutes of cooking.
I prefer the taste and texture of olives with the pits still in but pitted olives can also be used.
Serving Suggestion
Serve this Moroccan Chicken dish with a complementary recipe like:
Things In My Kitchen:
- Flat bottomed stackable steel bowls - Perfect and practical for every kitchen. I have the 1 ½, 3, and the 4 quart.
- Preserved Lemons
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Moroccan Chicken Thighs with Preserved Lemons
EatSimpleFood.com
This flavorful Moroccan chicken thigh recipe is made with preserved lemons, kalamata olives, red peppers, Moroccan spices, and fresh dates.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 ½ lb chicken thighs, boneless & skinless
- 1 ½ tablespoon Moroccan Spice Mix, commonly called Ras el Hanout
- 1 ½ tablespoon e.v. olive oil
- 1 ½ tablespoon water
- 1 tablespoon unsalted butter
- ½ cup onions, diced
- ½ cup chicken broth
- ⅔ cup dried dates, sliced
- 1 ½ tablespoon fresh lemon juice
- ½ cup preserved lemon rind, sliced
- 2 tablespoon preserved lemon pulp
- 1 ½ cup red peppers, diced
- 1 cup whole mixed olives, pits in
- ½ cup fresh parsley, chopped & divided
- salt to taste
Instructions
- In a medium size bowl mix together spice mix, olive oil, and water. Add chicken to the bowl and mix it up. Let marinate at room temperature for 15 minutes.
- Add butter to a large pan over medium high heat and add the chicken with marinade and onions. Fry chicken on each side for ~ 3 minutes.
- Reduce heat to low and add remaining ingredients, reserving ¼ cup of parsley for garnish.
- Cover, bring to a boil, reduce heat and simmer ~ 20 minutes or until internal temperature of chicken reaches 165F.
- Serve with a salad or veggie and over couscous. Add salt to taste and garnish with fresh parsley.
Notes
- Wanna use chicken breast instead of chicken thighs? Cool, sear the breasts ~ 3 minutes per side, set aside on a plate and add back to simmering pot in last 5-7 minutes.
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