Moroccan Chicken with Preserved Lemons & Olives Bake – A North African Feast in One Pan

 Transport your taste buds to Marrakech with this Moroccan Chicken Bake—tender chicken thighs braised in a fragrant broth of preserved lemon, green olives, and warm spices. It’s a one-pan wonder that’s as photogenic as it is flavorful, perfect for sharing on your blog or social channels.

Ingredients

1. 8 bone-in, skin-on chicken thighs

2. 2 preserved lemons, pulp discarded, rinds rinsed and thinly sliced

3. 1 cup green olives, pitted

4. 2 tbsp olive oil

5. 1 large onion, thinly sliced

6. 3 garlic cloves, minced

7. 1 tsp ground ginger

8. 1 tsp ground cumin

9. 1 tsp ground coriander

10. ½ tsp ground turmeric

11. ¼ tsp cayenne pepper (optional)

12. 1 cup chicken broth

13. ¼ cup chopped fresh cilantro and parsley, mixed

14. Salt & black pepper, to taste

Instructions

1. Preheat oven to 375 °F (190 °C). Season chicken with salt, pepper, and half the spices.

2. In a large oven-proof skillet, heat olive oil over medium-high. Sear chicken, skin-side down, until golden (4–5 min); flip and brown 2 min more. Remove and set aside.

3. Lower heat, add onion, and cook 5 min until soft. Stir in garlic and remaining spices; toast 30 sec.

4. Return chicken to skillet. Nestle preserved lemon slices and olives around pieces.

5. Pour in broth, bring to a simmer, then transfer to oven.

6. Bake 25–30 min, basting once, until chicken is cooked through and sauce reduced.

7. Sprinkle with chopped cilantro–parsley. Serve family-style with couscous or flatbread.

Pro Tips & Tricks

• Balance bitterness: Rinse preserved lemons well to mellow intensity.

• Spice bloom: Toast ground spices in the pan before adding broth to deepen flavor.

• Crispy skin: Finish under the broiler 1–2 min if you want extra crisp.

• Make-ahead: Prepare up to step 4, refrigerate, then bake when ready—add 5 min extra cook time.

Variations & Serving Ideas

1. Vegetable Boost: Add carrots and zucchini before baking.

2. Lamb Version: Swap chicken for cubed lamb shoulder; increase bake time to 40 min.

3. Rice Cooker Style: Transfer ingredients to a rice cooker; cook on stew setting.

4. Spicy Kick: Stir in harissa or fresh chili slices.

5. Saucy Finale: Swirl in a knob of butter off-heat for a glossy finish.

Final Thoughts

This Moroccan Chicken Bake marries bold, exotic flavors with effortless preparation—ideal for elevating your recipe lineup. Its jewel-toned sauce and rustic presentation make for irresistible blog photos. Tag #DaillyRecipes when you share the magic of North African cuisine!