Slow Cooked Chicken Preserved Lemon (Printable)

Tender chicken simmered with spices, olives, and preserved lemon for rich Moroccan-inspired flavors.

# Ingredient List:

→ Poultry

01 - 3.3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)

→ Marinade & Aromatics

02 - 2 tablespoons olive oil
03 - 1 large onion, finely sliced
04 - 4 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground ginger
08 - 1 teaspoon paprika
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon cayenne pepper (optional)
12 - Salt and freshly ground black pepper, to taste

→ Liquids

13 - 1 cup low-sodium chicken stock
14 - Juice of 1 lemon

→ Special Ingredients

15 - 1 preserved lemon, pulp removed, rind thinly sliced
16 - 2/3 cup green olives, pitted

→ Fresh Herbs

17 - 1 small bunch fresh cilantro, chopped
18 - 1 small bunch fresh parsley, chopped

# How to Make:

01 - Pat chicken pieces dry and season generously with salt and pepper.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on all sides, then transfer to a plate.
03 - Reduce heat to medium. Add sliced onion to the same vessel and cook for 5 minutes until softened. Stir in garlic and all spices, cooking for 1 minute until fragrant.
04 - Return browned chicken to the pot. Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom.
05 - Scatter preserved lemon rind and pitted olives over the chicken. Bring mixture to a gentle simmer.
06 - Cover and cook on the lowest heat setting for 2.5 to 3 hours until chicken is tender and flavors meld. Alternatively, use a slow cooker on low for 6 hours.
07 - Adjust seasoning to taste. Garnish with chopped cilantro and parsley before serving.

# Expert Tips:

01 -
  • The chicken becomes so tender it practically falls off the bone without any effort.
  • You can walk away for hours and come back to a dish that tastes like youve been fussing over it all day.
  • The preserved lemon adds a brightness that cuts through the richness in a way fresh citrus never could.
02 -
  • Do not skip browning the chicken, because that step builds flavor you cannot get back later.
  • If the sauce looks too thin at the end, uncover the pot and simmer for 10 minutes to reduce it.
  • Preserved lemon rind is potent, so start with the amount called for and taste before adding more.
03 -
  • Marinating the chicken in the spices and lemon juice for a few hours before cooking deepens the flavor even more.
  • Use a wide, heavy-bottomed pot so the chicken sits in a single layer and cooks evenly without steaming.
  • Taste the sauce before serving and add a squeeze of fresh lemon juice if it needs a little lift.

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