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Moroccan Chicken

Servings 4 people


Preserved Lemons

  • 6 large Lemons
  • 1/3 cup Coarse Kosher Salt
  • 2 tbsp Olive Oil


  • 2 tbsp Moroccan Seasoning
  • 4 Boneless, skinless chicken breasts 6-8 ounce portions
  • 4 tbsp Olive oil plus more if needed
  • 1/2 tsp Chili Flakes
  • 1 large Yellow Onion chopped
  • 1 cinnamon stick optional
  • 2 cups Chicken Stock low sodium
  • 1 cup White Wine Chardonnay
  • 1 cup Green olives pitted
  • 1/2 cup Golden raisins
  • 3/4 cup Fresh parsley chopped
  • 3/4 cup Fresh cilantro chopped
  • Kosher salt and black pepper to taste

*couscous or rice, for serving


  1. For the preserved lemons: Blanch 3 lemons in boiling water for about 5 minutes.  Remove from water and cut lemons into wedges and discard seeds.  Toss with salt and pack into a jar.

    Squeeze juice from the remaining 3 lemons and add enough juice to cover lemons.  Close the lid of the jar.  Let the lemons stand at room temperature, and shake once per day for 5 days.  Add the oil and chill in the refrigerator.

    Preserved lemons will keep for 1 year, chilled.

  2. For the Moroccan Chicken: Season chicken liberally with Moroccan seasoning.  

  3. Heat a large Dutch oven over medium-high heat.  Add the oil to the heated pan and let it heat for about 1 minute.  Place the chicken in the pot and sear both sides, about 5 minutes each.  Transfer the chicken to a plate.  

  4. To the Dutch oven, add more oil if needed.  Add the onions, cinnamon stick and chili flakes and season liberally with salt and pepper.  Cook until the onions are translucent.  Add the white wine to deglaze the pot and let reduce slightly. Add the chicken stock and bring to a boil, then reduce the heat to a simmer.  

  5. Add the olives, raisins and around 4 preserved lemon wedges.  Return the chicken to the pot, along with any accumulated juices, and cook for an additional 12-15 minutes.  TASTE the cooking liquid and adjust seasonings, if necessary.  

  6. Garnish with chopped parsley and cilantro.  Serve with couscous or rice and enjoy!!!!!!

Recipe Notes

For the preserved lemons, you will need a 3 cup jar with a tight-fitting lid.  

If you prefer to make your own moroccan seasoning blend, you will need the following: 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/2 teaspoon ground ginger, 1/2 teaspoon cardamom, 1/2 teaspoon paprika, 1/2 teaspoon tumeric and 1/2 teaspoon ground cayenne pepper, 1/2 teaspoon garlic powder