Best 5 Moroccan Chicken With Preserved Lemons And Couscous Recipes

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Embark on a culinary journey to Morocco with our authentic Moroccan Chicken with Preserved Lemons and Couscous recipe. This traditional dish tantalizes the taste buds with a harmonious blend of savory chicken, tangy preserved lemons, and fluffy couscous.

Savor the tender and succulent chicken, infused with aromatic spices and the unique flavor of preserved lemons. The preserved lemons add a delightful sour and salty dimension to the dish, creating a complex and unforgettable taste experience.

Complementing the chicken is the fluffy and light couscous, cooked to perfection and seasoned with a medley of spices. The couscous provides a soft and absorbent base, soaking up the flavorful sauce from the chicken and preserved lemons.

As you indulge in this Moroccan delicacy, you'll be transported to the vibrant streets of Marrakech, surrounded by the enticing aromas of North African cuisine. Prepare to be captivated by the harmonious flavors and textures of this beloved Moroccan dish.

In addition to the main recipe, this article also features a collection of other delectable Moroccan recipes, each offering a unique taste of this enchanting cuisine. From the savory Moroccan Beef Tagine with Prunes and Almonds to the aromatic Moroccan Chicken with Apricots and Honey, these recipes are sure to satisfy your craving for authentic Moroccan flavors.

So, gather your ingredients, embark on this culinary adventure, and experience the vibrant tastes and aromas of Morocco with our curated collection of Moroccan recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS



Moroccan Chicken With Preserved Lemons and Couscous image

One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.

Provided by bluemoon downunder

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup fresh lemon juice
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
8 large skinless chicken breasts
8 wedges preserved lemons
1 1/2 cups chicken stock
1/3 cup slivered almonds
2 teaspoons olive oil
1 small yellow onion, halved, finely chopped
1 small red chile, deseeded, finely chopped
1 cup couscous
1/3 cup currants
1/3 cup fresh coriander leaves, firmly packed

Steps:

  • Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
  • Preheat the oven to 180ºC.
  • Remove the chicken from the marinade and reserve the marinade.
  • Place the chicken and the preserved lemon in a roasting pan.
  • Roast in a preheated oven for 20 minutes, or until cooked through.
  • Transfer the chicken and lemon to serving plate.
  • Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
  • Cook, stirring, for 5 minutes or until the sauce thickens.
  • Remove from the heat.
  • Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
  • Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
  • Add the remaining stock and bring to the boil.
  • Remove from the heat.
  • Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
  • Use a fork to separate the grains.
  • Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
  • Remove from the heat.
  • Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.

Nutrition Facts : Calories 312.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 76.9, Sodium 206.1, Carbohydrate 30.8, Fiber 2.6, Sugar 10.1, Protein 30.5

MOROCCAN CHICKEN WITH PRESERVED LEMONS



Moroccan Chicken with Preserved Lemons image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 15

2 small whole chickens, about 21/2 lbs each, giblets reserved
1 lemon, quartered
Sea salt and freshly ground black pepper
1/3 cup chopped cilantro
1/3 cup minced parsley
2 Tbsp minced garlic
1 Tbsp powdered ginger
1/4 tsp saffron threads
1 preserved lemon, cut into small pieces
cup olive oil
2 large onions, thinly sliced
1 Tbsp paprika
2 Tbsp butter
1 cup black or violet olives
Preserved lemon peel, for garnish

Steps:

  • Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
  • In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
  • Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.

MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS



MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS image

Categories     Chicken     Bake     Picnic     Lemon     Fall     Winter     Potluck

Yield 4 people

Number Of Ingredients 23

Marinade:
1/2 cup fresh lemon juice
3 tablespoons honey
3 garlic cloves, crushed
1/2 teaspoon saffron (a large pinch)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon thyme or 2 large sprigs of fresh
1 teaspoon ground cinnamon
1 teaspoon paprika
1 small handful chopped or 2 tablespoons dry parsley
1/2 teaspoon salt
1 whole chicken cut up and skinless
8 preserved lemons, sliced long ways
1 1/4 cups chicken stock
1/4 cup white wine
1/3 cup slivered almonds
2 teaspoons olive oil
2 medium yellow onions, halved and thinly sliced
1 small red chile, deseeded, finely chopped
1 cup couscous
1/3 cup currants
1/3 cup fresh coriander leaves, or cilantro for garnish

Steps:

  • Combine all items for marinade: the lemon juice, honey, garlic. saffron, cumin, ginger, thyme, cinnamon, paprika, parsley and salt in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavors (I prefer over night). Preheat the oven to 180ºC. Remove the chicken from the marinade and reserve the marinade. Place the chicken and the preserved lemon in a roasting pan. Roast in a preheated oven for 20 minutes, or until cooked through. Transfer the chicken and lemon to serving plate. Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat. Cook, stirring, for 5 minutes or until the sauce reduces. Remove from the heat (this is the marinade mixture). Heat a small sauté pan over a medium heat, add the almonds and toast, stirring, for 2 minutes. Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. Add the remaining stock, wine and bring to the boil. Remove from the heat. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed. Remove from the heat. Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander or cilantro, top with chicken and serve with baked preserved lemon slices.

MOROCCAN CHICKEN WITH PRESERVED LEMONS



Moroccan Chicken with Preserved Lemons image

Make and share this Moroccan Chicken with Preserved Lemons recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 lbs chicken thighs, skinned and rinsed
1 large chopped onion
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 cup kalamata olive (optional)
2 1/2 moroccan preserved lemons, cut in quarters
1/4 cup finely chopped cilantro (optional)

Steps:

  • Pour oil into a 10-12" frying pan over medium-high heat.
  • Add chicken and turn pieces often to brown on all sides, about 15 minutes.
  • Lift out chicken and set aside.
  • Remove all but 1 tablespoon oil from the pan.
  • Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
  • Stir in paprika, ginger, turmeric, and pepper.
  • Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
  • Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
  • Skim and discard fat.
  • Transfer the chicken and sauce to a wide bowl.
  • Garnish chicken with remaining lemon wedges and cilantro.
  • NOTE: For less sodium, use ripe olives instead of calamatas.

Nutrition Facts : Calories 801.5, Fat 59, SaturatedFat 15.9, Cholesterol 286.6, Sodium 261.2, Carbohydrate 5, Fiber 1.1, Sugar 1.7, Protein 59.5

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON



Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

Tips:

  • To make the most of the preserved lemons, rinse them thoroughly before using to remove any excess salt. Then, cut them into quarters and remove the pulp. The peel is the most flavorful part of the lemon and will add a delicious tang to the dish.
  • If you don't have any preserved lemons, you can substitute fresh lemons. However, you will need to adjust the cooking time as fresh lemons are more acidic. Start by adding the juice of 2 lemons and then taste the dish before adding more.
  • This dish is traditionally served with couscous. However, you can also serve it with rice or another grain of your choice.
  • To make the couscous, use a 1:1 ratio of couscous to water. Bring the water to a boil, then add the couscous. Cover the pot and remove it from the heat. Let the couscous sit for 5 minutes, then fluff it with a fork.

Conclusion:

Moroccan chicken with preserved lemons and couscous is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the preserved lemons add a delicious tang. The couscous is a light and fluffy side dish that rounds out the meal. Whether you serve it with family or friends, this dish is sure to be a hit.

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