Moroccan Chicken w/ Preserved Lemon
This Moroccan chicken recipe is inspired by Savory Spice Shop’s Tan Tan Moroccan Chicken Recipe. Preserved lemons are easy to make or available in most specialty stores. Chicken breasts can be substituted if you prefer white meat. I prefer the taste of olives with the pits still in but you can also use pitted olives.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- 2 1/2 lb chicken thighs, boneless & skinless
- 1 1/2 Tbsp Moroccan Spice Mix
- 1 1/2 Tbsp e.v. olive oil
- 1 1/2 Tbsp Water
- 1 Tbsp unsalted butter
- 1/2 cup onions, diced
- 1/2 cup chicken broth
- 2/3 cup dried dates, sliced
- 1 1/2 Tbsp fresh lemon juice
- 1/2 cup preserved lemon rind, sliced
- 2 Tbsp preserved lemon pulp
- 1 1/2 cup red peppers, diced
- 1 cup whole mixed olives, pits in
- 1/2 Cup fresh parsley, chopped & divided
- sea salt to taste
- 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/marinade and onions. Fry chicken on each side for ~ 3 minutes. Reduce heat to low and add remaining ingredients, reserving 1/4 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 sea salt to taste and garnish with fresh parsley. Happy Eating! Beckie
Things In My Kitchen:
- Flat bottomed stackable steel bowls – Perfect and practical for every kitchen. I have the 1 1/2, 3, and the 4 quart.
For more kitchen items I love/use: please visit my shop page.
This post contains Amazon affiliate links. Thank you for supporting my blog & love of cooking.
Keywords: Moroccan, Chicken, Gluten Free, Dairy Free, Paleo, Keto, Whole 30