For the best flavor, use high-quality saffron threads. Preserved lemons can be found at Middle Eastern or specialty food stores. Be sure to discard the pulp, as it can be bitter. Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce. Adjust the amount of spices to your liking. For a spicier dish, add a pinch of cayenne pepper to the marinade.
Moroccan Chicken with Saffron and Preserved Lemon
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PREP TIME25 mins
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COOK TIME40 mins
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TOTAL TIME5 hrs 5 mins
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SERVING4 People
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VIEWS78
Embark on a culinary journey to Morocco with this fragrant and flavorful chicken dish. Saffron and preserved lemon create a symphony of taste, while the braised chicken becomes incredibly tender and infused with exotic spices. A truly unforgettable meal!
Ingridients
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Nutrition
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Carbohydrate7 g
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Cholesterol96 mg
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Fiber2 g
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Protein28 g
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Saturated Fat8 g
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Sodium1787 mg
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Sugar2 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMarinate the chicken: In a large bowl, whisk together 0.25 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper. Add chicken thighs and ensure they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. (Time: 4-8 hours)
02
StepPrepare the chicken for braising: Remove chicken from the refrigerator and discard the marinade. Pat the chicken thighs dry with paper towels.
03
StepSear the chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent. (Time: 5-7 minutes). Add the chicken thighs, skin-side down, and sear until golden brown. (Time: 4 minutes). Flip the chicken and sear the other side. (Time: 3 minutes)
04
StepBraise the chicken: Reduce the heat to medium. Pour in enough water to cover the chicken halfway. Bring to a simmer, then cover the pot and cook for 20 minutes.
05
StepAdd saffron and lemon: Sprinkle saffron threads evenly over the chicken, then arrange the preserved lemon slices on top. Cover and continue to cook until the chicken is cooked through, and juices run clear when pierced with a fork. (Time: 5 minutes). An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
06
StepGarnish and serve: Transfer the chicken thighs to a serving platter. Garnish with quartered artichoke bottoms, mixed olives, and fresh parsley.
07
StepServe the sauce: Spoon the sauce from the pot over the chicken. For a thicker sauce, simmer the liquid in the pot over medium heat for 5-7 minutes. (Time: 5-7 minutes)
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RECIPE REVIEWS
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Presley Beattyrunte
Jun 18, 2025The saffron adds such a beautiful color and aroma to the dish.
Paige Beahan
Jun 16, 2025I added some carrots and potatoes to the braise and it was a complete meal.
Tremaine Johnston
May 19, 2025I made this for a dinner party and it was a huge hit! Everyone loved the flavors.
Camilla Kautzer
Mar 10, 2025The best Moroccan chicken I've ever had!
Leland Armstrong
Feb 17, 2025Absolutely delicious! The preserved lemon really makes this dish special.
Willow Stiedemann
Dec 11, 2024Next time, I'll try adding a few green olives for an extra burst of flavor.
Jarrett Johnston
Sep 6, 2024Easy to follow recipe and the chicken was so tender and flavorful.
Lelia Hills
Jul 27, 2024I used chicken breasts instead of thighs and it still turned out great.