Moroccan Chicken with Olives & Preserved Lemons

Moroccan Chicken with Olives & Preserved Lemons
Photo by Scott Phillips


  • ¼ tsp. ground cumin
  • ½ tsp. ground ginger
  • 1 preserved lemon, most of the pulp removed; the rind cut into thin strips
  • 1 medium onion, finely diced (to yield about 1 cup)
  • 3-lb. chicken, cut into 8 pieces
  • 1 tsp. paprika
  • Small bunch fresh flat-leaf parsley (about 8 sprigs), leaves and stems finely chopped
  • + 8 more ingredients
    • ¼ tsp. freshly ground black pepper
    • Small pinch saffron (about 10 threads), crushed
    • 1 cup red-brown unpitted olives, such as Gaetas
    • ¼ tsp. kosher salt
    • About 10 sprigs fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
    • 1/8 to ¼ tsp. cayenne
    • ¼ tsp. turmeric
    • ¼ cup olive oil

In a large bowl, mix the onion, herbs, and spices; this mixture is called a charmoula. In a deep skillet or a Dutch oven, heat the oil on medium-high heat. Cook the chicken in two batches until browned on all sides, about 3 min. per side, transferring the pieces to the bowl with the charmoula as ...

View full recipe at Fine Cooking


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