Moroccan Chicken Recipe – Preserved Lemon Olive Thighs

Moroccan Chicken Recipe – Preserved Lemon Olive Thighs

Moroccan Chicken Recipe features skin-on bone-in thighs crisped golden in ras el hanout-style marinade then braised in onion-olive-preserved lemon gravy — seven-spice perfume meets briny fruit in tagine-inspired glory. From A IS FOR APPLE Episode 1005 “Olives and Onions,” hosted by Robert Jewell, these 8 thighs deliver shatteringly crisp skin over fall-tender meat swimming in silky sauce where turmeric-cinnamon-cardamom symphony balances preserved lemon’s salty funk.

The Inspiration

Moroccan Chicken Recipe channels Marrakech riads through home-oven execution — garlic-olive oil paste binds seven spices creating marinade that caramelizes skin aggressively while tenderizing dark meat luxuriously during 4-hour chill. Robert Jewell masterfully weaves A IS FOR APPLE‘s olive-onion theme into North African splendor, positioning Vidalia onion’s sweetness against preserved lemon’s umami bomb and dry-cured black olives’ meaty chew. Shimmering oil sear (4 minutes undisturbed) builds fond foundation; flour-onion slurry transforms pan drippings into nappant gravy without cloying thickness.

Ingredients

• 8 Chicken thighs skin on bone in
• 2 tablespoons (30ml) all-purpose flour
• 1 medium Spanish onion ¼ inch (.31cm) dice
• 1 cup (250ml) chicken stock
• 1 ¼ cups (310ml) dry cured black olives pitted
• ¼ cup (60ml) small diced preserved lemons, rinsed
• ¼ cup (62ml) rough chopped cilantro
• Salt and pepper to taste

Marinade

• 2 teaspoons (10ml) garlic
• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5ml) turmeric
• 1 teaspoon (5ml) cinnamon
• 1 teaspoon (5ml) cumin
• 1 teaspoon (5ml) cardamom
• 1 teaspoon (5ml) cloves
• 1 teaspoon (5ml) paprika

Garnish

• Cilantro sprigs
• Thin slices of preserved lemon

Method

• Preheat oven to 375F (190°C).
• Mix garlic, 2 tablespoons (30ml) olive oil with turmeric, cinnamon, cumin, cardamom, cloves and paprika.
• Coat the chicken pieces evenly with marinade. Place in the refrigerator for 4 hours and up to overnight.
• Place a large oven proof pan over medium heat. Add one tablespoon (15ml) of olive oil to pan and heat until shimmering.
• Remove excess marinade from the chicken.  Place chicken in the preheated skillet, skin side down.
• Cook without moving until the skin is golden, crispy and caramelized, about 4 minutes.
• Flip chicken and cook 3 more minutes.
• Remove chicken from pan and set aside. If you have more than 2 tablespoons (30ml) of fat in the pan drain off the excess.
• Add the onions to pan, toss with the remaining chicken fat and cook for 2 minutes or until just turning translucent.
• Sprinkle the onions with flour and toss to coat.
• Add the chicken stock, preserved lemons and 1 cup (250ml) of the pitted olives. Stir to combine evenly. If you find the sauce is thick add more chicken stock to achieve a very light gravy consistency.
• Season lightly with salt and pepper. Return the chicken to the pan and place in a preheated 375F (190°C) oven and cook for 20 minutes.
• Remove from oven.
• Skim off any excess fat on the top of surface.
• Garnish chicken with remaining olives, cilantro sprigs and slices of preserved lemons.
• Makes 8 Moroccan chicken thighs

Serving Suggestions

Spoon Moroccan Chicken thighs into shallow cazuelas with sauce pooling seductively around olive jewels, garnishing preserved lemon pinwheels and cilantro forest for Moroccan market vibrancy — episode’s olive-onion theme demands charred spring onion skewers piercing thighs while ras el hanout roasted carrots provide sweet crunch. Couscous pilaf absorbs gravy luxuriously; dinner party progression starts preserved lemon martinis preceding chicken course.

Pair off-dry Chenin Blanc cutting spice or bold GSM blend embracing smokiness; deconstruct into salad where chopped thigh meat crowns watercress with olive tapenade vinaigrette. Family sheet-pan doubles perfectly using two cast irons; slow cooker adaptation (sear first) maintains flavor layering through 6-hour low.

Final Thoughts

Moroccan Chicken recipe from A IS FOR APPLE Episode 1005 “Olives and Onions,” hosted by Robert Jewell, transforms 8 skin-on bone-in thighs through ras el hanout marinade (turmeric-cinnamon-cardamom-clove symphony) into shatteringly crisp golden armor seared shimmering skillet then braised ovenproof in onion-olive-preserved lemon gravy — 4-hour marination penetrates deeply while flour roux and stock balance create silky nappant sauce serving 4 generously with 1¼ cups black olives providing meaty chew against lemon salinity. Skim fat presentation polish and cilantro-lemon garnish elevate bistro execution to riad perfection, scaling effortlessly from weeknight protein to dinner party centerpiece with couscous accompaniment absorbing every spice-infused drop.

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