Stovetop Moroccan Chicken With Preserved Lemon and Olives
A classic Moroccan chicken dish features preserved lemons and olives, traditionally prepared in a Dutch oven or heavy-bottomed pot.
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Instructions
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Combine chicken, onion, garlic, herbs, and half the saffron; marinate for several hours or overnight if possible.
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Transfer the chicken mixture to a heavy pot or Dutch oven, cover, and cook over medium-low heat for about one hour, stirring occasionally, until tender.
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Remove chicken to a plate and cover.
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Continue cooking the onion mixture over medium-low heat, stirring until liquids evaporate and onions are mashable, separating from oils.
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Add preserved lemon, olives, remaining saffron, and a few tablespoons of water; simmer for 5 to 10 minutes.
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Return chicken to the pot to heat, or broil to brown the skin.
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Serve chicken on a platter, pour sauce over, and garnish with lemon and olives.