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Moroccan Chicken with Green Olives and Preserved Lemon

Moroccan Chicken with Green Olives and Preserved Lemon

from Modern Moroccan by Ghillie Basan, recipe and photo via Yummy Supper

  • 3 pound chicken
  • 3 cloves garlic, crushed
  • small bunch of fresh oregano, finely chopped (Basan's recipe calls for cilantro instead)
  • juice of 1/2 lemon
  • 1 teaspoon coarse salt
  • 3-4 tablespoons Stonehouse House Blend or Olio Santo
  • 1 large onion, grated
  • pinch of saffron threads
  • 1 teaspoon ground ginger (we used fresh grated ginger instead)
  • 1 teaspoon ground black pepper
  • 1 cinnamon stick
  • 1 1/2 cup cracked green olives
  • 2 preserved lemons, rinsed and cut into strips

Rub the cavity of the chicken with garlic, cilantro, lemon juice, and salt.

Mix olive oil, grated onion, saffron, ginger, and pepper on the chicken's skin. Place chicken in a tagine or large flameproof casserole ( I used my trusty Le Creuset dutch oven). Pour the marinating juices over the top, cover, and let the bird marinate for 30 minutes.

Move pot to the stove top. Pour enough water into the pot to come half-way up the sides of the chicken. Add the cinnamon stick and bring water to a boil. Reduce heat, cover, and simmer for about an hour. Turn the chicken occasionally.

Preheat oven to 300.

Carefully lift the chicken out of the pot and set aside on a plate and cover with foil. Turn up the heat on the stove top and reduce the cooking liquid with about 5 minutes of cooking. Return chicken to the pot and baste thoroughly in the juices.

Add olives and preserved lemons. Place casserole in the oven for about 10 minutes. Turn oven up to 475 for a final 5-10 minutes of cooking (this will help to slightly brown the bird).

We served this succulent chicken over a buttery quinoa pilaf that soaked up the chicken's yummy, lemony sauce.

Serves 4-6