Gusto TV 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.

Find more recipes from A is for Apple here!