Simmered Moroccan Chicken with Preserved Lemon

This easy, one-pot Moroccan spiced chicken is a perfect blending of sweet, savory, bitter and tart flavors. Photo credit: Maria Lichty from Two Peas and Their Pod.

Serves: 8
20 mins Prep time 30 mins Cook time
20 mins Prep time
30 mins Cook time
  • Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Cut peel into 1/4-inch pieces (about 2 tablespoons). Set aside. Mix flour, sea salt, cinnamon and cumin in shallow dish. Coat chicken evenly with flour mixture

  • Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove from skillet

  • Stir onion, bell pepper and carrot into skillet. Cook and stir 5 minutes or until tender. Add tomatoes, chicken stock, apricots and bay leaves; mix well. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes. Stir in preserved lemon and olives; cover and simmer 10 minutes or until chicken is cooked through. Remove bay leaves. Serve with couscous, if desired

Cooking tip

Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.

Nutrition information

(Amount per serving)

  • 223Calories: 223Cholesterol: 58mg
  • Sodium: 661mgProtein: 17g
  • Total Fat: 11gFiber: 3g
  • Carbohydrate: 14g