Slow Cooked Chicken Preserved Lemon

I was standing in a cramped spice shop in London when the scent of cinnamon and cumin hit me all at once, and I thought of my neighbor who used to slow-cook chicken every Sunday. She never shared the recipe, but years later I pieced it together from memory and a hunch about preserved lemons. The first time I made it, the house smelled like her kitchen, and I finally understood why she never rushed dinner.

I made this for a small dinner party once, and my friend who claimed she didnt like olives went back for seconds. She said it was the way the salt from the olives melted into the sauce that surprised her. We ended up sitting at the table long after the food was gone, just talking and soaking up the last bits with bread.

Ingredients

• Bone-in, skin-on chicken pieces (1.5 kg): Thighs and drumsticks hold up to long cooking without drying out, and the skin crisps beautifully when you brown them first.
• Olive oil (2 tablespoons): Just enough to get a good sear on the chicken and coax the onions into softening without burning.
• Onion (1 large, finely sliced): Slicing it thin means it breaks down into the sauce and adds sweetness that balances the spices.
• Garlic (4 cloves, minced): Fresh garlic becomes mellow and almost sweet after hours of slow cooking.
• Ground cumin, coriander, ginger, paprika, turmeric, cinnamon (1 teaspoon each): This blend is the backbone of the dish, warming and layered without overwhelming.
• Cayenne pepper (1/4 teaspoon, optional): A little heat in the background that you notice only after the second bite.
• Salt and black pepper: Season generously at the start because the chicken needs it, and the long cook time mellows everything out.
• Chicken stock (250 ml): Low-sodium gives you control over the salt, and it keeps the chicken moist as it simmers.
• Lemon juice (from 1 lemon): Adds acidity that brightens the whole pot and plays off the preserved lemon.
• Preserved lemon (1, rind only): The rind is where all the magic is, salty and floral and unlike anything else.
• Green olives (100 g, pitted): They add brine and texture, and they soften just enough to blend into the sauce.
• Fresh cilantro and parsley (1 small bunch each): Chopped and scattered at the end, they wake up the whole dish with a burst of green.

Instructions

Prep the chicken:

Pat the chicken dry with paper towels so the skin browns properly, then season each piece with salt and pepper like you mean it. Wet skin steams instead of sears, and you want that golden crust.

Brown the chicken:

Heat olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, then add the chicken in batches without crowding the pan. Let each piece sit undisturbed for a few minutes until the skin turns deep gold and releases easily from the pan.

Cook the aromatics:

Lower the heat to medium and add the sliced onion to the same pot, stirring occasionally until it softens and turns translucent, about 5 minutes. Toss in the garlic and all the spices, and stir for a minute until the kitchen smells warm and toasty.

Build the braise:

Nestle the browned chicken back into the pot, pour in the chicken stock and lemon juice, and scrape up all those caramelized bits stuck to the bottom. They dissolve into the liquid and become part of the sauce.

Add the preserved lemon and olives:

Scatter the thinly sliced preserved lemon rind and olives over the chicken, then bring everything to a gentle simmer. You should see small bubbles breaking the surface, nothing aggressive.

Slow cook:

Cover the pot with a lid and turn the heat as low as it will go, letting it cook for 2.5 to 3 hours until the chicken is fall-apart tender. If you have a slow cooker, you can transfer everything and let it go on low for 6 hours instead.

Finish and serve:

Taste the sauce and adjust the seasoning if needed, then shower the top with chopped cilantro and parsley right before serving. The herbs should look fresh and bright against the golden sauce.

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One winter evening I served this with couscous and watched my son, who usually picks at his food, clean his plate without a word. He looked up and asked if we could have it again next week. That was the moment I knew this recipe had earned its place in our rotation.

Serving Suggestions

This dish begs for something to soak up the sauce, so I usually serve it over fluffy couscous or alongside warm crusty bread. Steamed rice works too if you want to keep it simple, and a handful of toasted almonds on top adds a nice crunch. A simple green salad with lemon vinaigrette on the side balances the richness without competing for attention.

Make-Ahead and Storage

This actually tastes better the next day after the flavors have had time to settle and deepen. Let it cool completely, then store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of stock or water to loosen the sauce, and it will taste like you just made it.

Variations and Substitutions

If you cannot find preserved lemons, you can use strips of fresh lemon zest and an extra pinch of salt, though the flavor will be brighter and less complex. Black olives work in place of green if that is what you have, and they bring a softer, earthier note to the dish.

• For a richer sauce, stir in a tablespoon of honey during the last 30 minutes of cooking.
• Swap chicken thighs for a whole cut-up chicken if you prefer a mix of white and dark meat.
• Add a handful of dried apricots or prunes for a sweet contrast that plays beautifully with the spices.

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There is something comforting about a dish that asks for patience and rewards you with layers of flavor you cannot rush. I hope this becomes one of those recipes you turn to when you want your kitchen to smell like home.

Recipe Help & Support

→ What cuts of chicken are best for slow cooking?

Bone-in, skin-on pieces like thighs and drumsticks hold moisture well and develop rich flavor during slow cooking.

→ How do preserved lemons affect the flavor?

Preserved lemons add a bright, tangy citrus note with subtle fermented depth that enhances the dish's complexity.

→ Can I use black olives instead of green olives?

Yes, black olives provide a milder, slightly sweeter taste offering a different but complementary flavor profile.

→ What side dishes pair well with this chicken?

Steamed couscous, fluffy rice, or crusty bread balance the rich, spiced chicken and soak up the flavorful sauce.

→ Is marinating the chicken necessary?

Marinating heightens flavor but is optional; the slow simmering allows spices and lemon to deeply penetrate the chicken.