This Moroccan-inspired chicken is built on warm spices, preserved lemons, saffron and slow-cooked onions, it's deeply savoury with just enough brightness to keep everything balanced. It can be made in a tagine, heavy skillet, or adapted for the oven, making it both traditional and flexible. Perfect for a relaxed weekend cook or a make-ahead midweek meal.
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Why You'll Love This Recipe
- Deep, layered flavour without complexity - The marinade does the heavy lifting here. Once the chicken is coated and rested, the dish comes together gently, allowing the spices, preserved lemon and saffron to bloom naturally.
- Balanced and not overpowering - Warm spices, acidity and salt are carefully layered. Nothing dominates. The dish is fragrant, savoury and bright all at once.
- Flexible cooking methods - It works just as well in a tagine or heavy pot as it does adapted into a traybake, making it practical for different kitchens and schedules.
- Perfect for making ahead - Like many slow-cooked dishes, the flavours deepen over time. It's arguably even better the next day.
- A complete, comforting meal - Served with couscous or flatbread, this is the kind of dish that feels generous and grounding without being heavy.
Ingredients & Why They Matter
This dish is built in layers. Each ingredient plays a specific role from warmth and depth to brightness and balance and together they create a sauce that feels rich but never heavy.
Moroccan Spice Blend
A warming, aromatic blend that forms the foundation of the dish. These spices are commonly used in Moroccan cooking and work together to enhance the chicken rather than dominate it. Here is what you will need:
Turmeric
Brings earthy warmth and a deep golden colour. It adds subtle bitterness that balances richer elements like olive oil and chicken fat.
Ground Ginger
Adds gentle heat and warmth with a slightly sweet edge. Ginger keeps the dish lively and prevents it from tasting flat.
Ground Cumin
Earthy and savoury, cumin provides depth and grounding. It's one of the key flavours that makes the dish feel unmistakably Moroccan.
Ground Coriander
Light and citrusy, coriander lifts the heavier spices and adds freshness without acidity.
Paprika
Adds colour and mild sweetness. Smoked paprika can be used for a deeper, more savoury flavour, but sweet paprika works too.
Salt & Black Pepper
Season lightly. Preserved lemons and olives bring their own saltiness later, so restraint is key.
Chicken
Chicken Thighs & Drumsticks. Dark meat is essential for this recipe. It stays juicy during slow cooking, absorbs the marinade well, and releases flavour into the sauce as it cooks. Bone-in pieces also help create a richer final dish.
Preserved Lemons
Preserved Lemons are one of the most important ingredients in Moroccan cooking. They bring a deep, fermented citrus flavour that's salty, floral and complex. It is far more nuanced than fresh lemon. Both the peel and flesh are used and finely chopped, to melt into the sauce.
Garlic
Garlic Forms the savoury backbone of the marinade. When cooked gently, it softens and sweetens, rounding out the spices rather than overpowering them.
Fresh Herbs
Parsley is clean and grassy, it adds freshness and keeps the dish from feeling heavy. Coriander adds a citrus hit. I also add some Green Chilli to complement the Coriander but this is optional.
Saffron
Saffron steeped in water adds subtle floral notes, gentle bitterness, and a golden hue. Blooming saffron in warm water allows its flavour and colour to disperse evenly throughout the dish.
Olive Oil
Olive Oil carries the spices, helps tenderise the chicken, and forms the base of the sauce. Use a good quality olive oil, as it's flavour comes through clearly.
Harissa
A North African chilli paste that adds heat, smokiness, and depth. Harissa varies widely in spice level, so adjust according to preference. It adds complexity rather than just heat.
Onion
Slowly cooked onions form the base of the sauce. As they soften, they release sweetness that balances the spices, lemon and olives.
Green Olives
Salty and briny, olives cut through the richness of the chicken and add texture. They also echo the preserved lemons savoury notes.
Fresh Lemon Juice
Lemon Juice added at the end adds freshness, brightens the dish and lifts all the flavours. This final hit of acidity is essential for balance.
How to make it
Make the Spice Blend
Start by making your spice blend. In a small bowl, combine all of the Moroccan spices and set aside. This is the flavour base for everything.
Soak the Saffron
Crush and soak the Saffron. I do this in ice, but water or milk works too.
Prepare the Marinade
Using a sharp knife, quarter the preserved lemons, remove the seeds, and finely chop them. Add the chopped lemons to a medium mixing bowl along with the garlic, parsley, coriander, green chilli, half of the Moroccan spice blend, the saffron water, olive oil, and harissa. Mix everything together until well combined. Cover and place in the fridge for 3- 4 hours, or overnight for best flavour.
Cook the Chicken
Heat a little olive oil in a heavy pot, skillet or tagine over medium heat. When ready to cook, heat a little oil in a traditional tagine or a heavy pot over low heat. Add the onion and the remaining half of the Moroccan spice blend. Sweat gently for 10-15 minutes, until the onions are soft and fragrant.
Add the marinated chicken to the pot, cover with a lid, and cook on low heat for 30 minutes. Uncover, scatter the olives over the chicken, and add the lemon juice. Continue cooking on low for another 10 -15 minutes, until the chicken is tender and infused with all that beautiful flavour.
Traybake Option - To make this in the oven:
Preheat oven to Gas Mark 6, 180°C, 200°C (390°F). Spread onions on a roasting tray, top with marinated chicken and olives Roast uncovered for 40 - 45 minutes, turning once.
Serving Suggestions
- Couscous or pearl couscous
- Flatbread for scooping up the sauce
- A simple cucumber, tomato or herb salad
- Extra chopped herbs and lemon wedges.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Flavours deepen overnight, making this ideal for meal prep. Reheat gently on the stovetop with a splash of water or stock.
This recipe is freezer-friendly, though it is best frozen without fresh herbs added.
Tips for Best Results
- Marinate as long as possible for deeper flavour
- Don't rush the onions as slow cooking builds sweetness
- Adjust salt only at the end
- Always finish with fresh lemon to balance the richness
Variations
Milder: Reduce harissa and increase paprika
Spicier: Add chilli flakes or extra harissa
Vegetable Add-Ins: Potatoes, carrots, fennel or chickpeas
Boneless Chicken: Reduce cooking time
Frequently Asked Questions
Can I use boneless chicken instead?
Yes. Boneless thighs work well, but reduce the cooking time to avoid drying them out. Bone-in chicken will always give a richer sauce.
Do I have to use preserved lemons?
For the best flavour, yes. Preserved lemons bring a depth and savoury citrus note that fresh lemon can t replace. If you must substitute, use lemon zest sparingly and adjust salt carefully.
How spicy is this dish?
It's gently spiced rather than hot. Harissa adds warmth and depth, not overwhelming heat. If you re sensitive to spice, start with less and adjust to taste.
More Chicken Traybake Recipes:
Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata
Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta
Roast Chicken and Butternut Squash Traybake
Roast Chicken with Crunchy Roast Potatoes Traybake
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📖 Recipe
Moroccan Chicken with Preserved Lemon & Harissa
Ingredients
Moroccan Spice Blend
- 1 teaspoon Turmeric
- 1 teaspoon Coriander
- 2 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Ginger
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Tagine
- A few strands Saffron Threads
- 2 small Preserved Lemons
- 2 lb Chicken Thighs and Drums
- 6 cloves Garlic Crushed
- 1 teaspoon Green Chilli Paste Optional
- Handful Parsley chopped, or use 1 teaspoon Dry Parsley
- Handful Coriander chopped
- 2 tablespoon Olive Oil
- 3 tablespoon Harissa Paste
- 1 medium Onion sliced
- ½ the Spice Mix from above
- 10 pitted Green Olive
- 1 Lemon Juice Only
Instructions
Make the Spice Blend
- Start by making your spice blend. In a small bowl, combine all of the Moroccan spices and set aside. This is the flavour base for everything.
Soak the Saffron
- Crush and soak the Saffron. I do this in ice, but water or milk works too.
Prepare the Marinade
- Using a sharp knife, quarter the preserved lemons, remove the seeds, and finely chop them. Add the chopped lemons to a medium mixing bowl along with the garlic, parsley, coriander, green chilli, half of the Moroccan spice blend, the saffron water, olive oil, and harissa. Mix everything together until well combined. Cover and place in the fridge for 3- 4 hours, or overnight for best flavour.
Cook the Chicken
- Heat a little olive oil in a heavy pot, skillet or tagine over medium heat.When ready to cook, heat a little oil in a traditional tagine or a heavy skillet over low heat. Add the onion and the remaining half of the Moroccan spice blend. Sweat gently for 10-15 minutes, until the onions are soft and fragrant. Add the marinated chicken to the pot, cover with a lid, and cook on low heat for 30 minutes. Uncover, scatter the olives over the chicken, and add the lemon juice. Continue cooking on low for another 10 -15 minutes, until the chicken is tender and infused with all that beautiful flavour.
Traybake Option - To make this in the oven:
- Preheat oven to Gas Mark 6, 180°C, 200°C (390°F). Spread onions on a roasting tray, top with marinated chicken and olives. Roast uncovered for 40 - 45 minutes, turning once.
Notes
Serving Suggestions
- Couscous or pearl couscous
- Flatbread for scooping up the sauce
- A simple cucumber, tomato or herb salad
- Extra chopped herbs and lemon wedges.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Flavours deepen overnight, making this ideal for meal prep. Reheat gently on the stovetop with a splash of water or stock. This recipe is freezer-friendly, though it is best frozen without fresh herbs added.Tips for Best Results
- Marinate as long as possible for deeper flavour
- Don't rush the onions -slow cooking builds sweetness
- Adjust salt only at the end
- Always finish with fresh lemon to balance the richness
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