Moroccan Preserved Lemon and Olive Braised Chicken Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the saffron, bloom it in a tablespoon of warm water for a few minutes before adding it to the chermoula mixture. This helps release the deep golden color and floral aroma that are characteristic of this dish. Additionally, if the sauce seems too thin at the end of the cooking time, you can remove the chicken and simmer the liquid in a saucepan over medium-high heat for a few minutes to reduce it further to your preferred thickness.

When serving, consider adding a sprinkle of fresh, chopped cilantro or parsley over the top for a bright, fresh finish that complements the rich braised sauce.

For a more traditional presentation, serve the chicken in the same vessel it was cooked in, if it is attractive, or transfer it to a warm serving platter. Ensure the khobz bread is warmed through so it can be used to soak up the delicious, savory jus, which is often considered the best part of this dish.

Variations

• Spicy Moroccan Chicken: Add a teaspoon of harissa paste or crushed red pepper flakes to the chermoula mixture for a subtle, warming heat that complements the preserved lemon acidity.
• Vegetable-Rich Version: Add sliced carrots or potatoes into the slow cooker at the beginning, ensuring they are submerged in the sauce so they become tender and flavorful during the braise.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat until the chicken is hot throughout, adding a splash of water if the sauce becomes too thick.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Properly stored, the chicken and sauce will keep in the refrigerator for up to 3 days.

When storing, try to keep the chicken submerged in the sauce to prevent it from drying out. Avoid storing the chicken with the couscous, as the grains will absorb too much liquid and become mushy; store them in separate containers for the best results.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire dish, allow it to cool, and then refrigerate it.

When ready to serve, simply reheat the chicken and sauce gently on the stovetop or in the oven until heated through. This makes it a stress-free option for entertaining, allowing you to focus on preparing the sides, such as the couscous or bread, right before your guests arrive.

Serving ideas

Serve this chicken warm, ideally accompanied by fluffy, herbed couscous to absorb the rich, golden saffron jus. The combination of the tender chicken, the tangy preserved lemon, and the salty olives creates a balanced flavor profile that pairs perfectly with the mild, nutty flavor of the couscous.

A side of warm, crusty khobz bread is essential for scooping up every last drop of the flavorful sauce, providing a satisfying contrast in textures that completes the traditional Moroccan dining experience.

For a more complete meal, you can serve a simple salad of fresh cucumbers, tomatoes, and red onions with a light vinaigrette on the side. The crispness of the salad provides a refreshing counterpoint to the deep, savory flavors of the braised chicken. Ensure the chicken is served at a comfortable temperature, and consider providing extra lemon wedges on the side for those who prefer an additional touch of acidity to brighten the dish right before eating.

Frequently asked questions

Recipe card

Moroccan Preserved Lemon and Olive Braised Chicken

Prep 15 minCook 5 hRest 5 minTotal 5 h 20 minServes 4

Ingredients

• 4 pieces bone-in chicken thighs
• 1/2 cup cilantro-parsley chermoula
• 2 grated onions
• 1 tsp ginger
• 1 pinch saffron
• 2 tbsp olive oil
• 2 wedges preserved lemon rinds
• 1/2 cup cracked green Castelvetrano olives

Instructions

1. Combine the cilantro-parsley chermoula, grated onions, ginger, saffron, and olive oil in a bowl. Rub this mixture thoroughly over the bone-in chicken thighs, ensuring they are well coated. Place the seasoned chicken into the ceramic slow cooker insert, layering it evenly to ensure uniform cooking.
2. Tuck the preserved lemon rinds and green Castelvetrano olives between the chicken pieces in the slow cooker. Cover with the lid and set to cook on low for five hours. This slow, gentle heat allows the flavors of the lemon and olives to infuse the chicken while the onion and saffron base reduces into a golden, savory jus.
3. Carefully remove the chicken from the slow cooker once it reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving to ensure maximum succulence. Serve the chicken warm, spooning the thickened saffron jus, preserved lemons, and olives over herbed couscous with a side of crusty khobz bread.

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

12 g

Fat

24 g

Fiber

3 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.