Moroccan Chicken with Preserved Lemon

Moroccan Chicken with Preserved Lemon

This hearty winter dish is super easy and super flavourful. Full of delicious Moroccan spices and a dash of our beautiful Red Devil chilli powder, you'll be coming back for seconds – we guarantee it! We've included a bonus recipe for our delicious and fragrant preserved lemons – a must for this dish!



  • 4 chicken thighs. I use skinless and boneless.
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • Salt and pepper
  • 2 cloves garlic, chopped
  • ½ tablespoon paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon Red Devil chilli powder
  • 1 cup chicken stock
  • 1 preserved lemon, use rind only (remove flesh and pith)
  • ¼ cup raisins or sultanas
  • 1 tablespoon lemon juice
  • Parsley or coriander to garnish

The Magic

  1. Fry chopped onion in olive oil, well seasoned with salt and pepper for 5 minutes.
  2. Add garlic, ginger and dried spices. Cook for 1 minute.
  3. Add stock, bring to the boil. Add chicken, finely sliced preserved lemon rind and raisins or sultanas.
  4. Cover and put into the oven for 1 hour at 180 degrees C.
  5. Remove from oven, add lemon juice, stir to combine.
  6. Sprinkle with parsley or coriander.
  7. Serve with rice or couscous. Remember to up the amount of Red Devil chilli powder if you prefer it more spicy!



Bonus Recipe – Preserved Lemons

Use home grown lemons if possible, otherwise scrub fruit well to remove any wax.

  1. Sterilise large jars by putting in the oven for 20 minutes at 100 degrees C. Wash lids well and pour boiling water over them before placing on a clean tea towel.
  2. Wash and quarter the lemons, leaving the base intact, so they are still in one piece. Stuff them with un-iodised rock salt.
  3. Push lemons into jars, packing as tightly as you can.
  4. Add a cinnamon stick and a bay leaf.
  5. Cover with boiling water to overflowing and seal.

Do not open for a month. Store in a cool place.

When using, cut away and discard flesh and pith. Slice rind finely and use in casseroles, rice and salads for a fresh lemony flavour.