Preserved Lemon Chicken Recipe
Preserved lemon chicken: a tasty, easy and ultra-comforting dish
Chicken with preserved lemon is usually a hit at home. A simple, generous, and flavorful recipe, exactly the way I like them. Between the tender chicken, the mild spices, the slowly caramelized onions, and the incomparable aroma of preserved lemon… frankly, it’s a pure delight for the taste buds.
I’ve always had a weakness for international recipes, the kind that fill the kitchen with delicious aromas while cooking and make you want to sit down and eat immediately. This dish ticks all the boxes with its rich and exotic flavors, and what’s more, it’s very easy to prepare. You don’t need to be a chef to make this chicken with preserved lemon!
What I also appreciate about this recipe is that it requires very little preparation. About fifteen minutes is all it takes to get everything ready, then you just let it simmer gently in the oven. This is exactly the kind of dish I love to cook when I’m craving something delicious without spending hours in the kitchen, or when I’m having guests over and want to enjoy some quality time with my loved ones.
And best of all, it’s a recipe you can make all year round. The only truly essential ingredient is preserved lemon. These days, you can easily find it in organic stores or international grocery stores, and some are truly excellent. But I obviously recommend the homemade version, which requires a little planning. Some time ago, I shared my preserved lemon recipe with you, promising you this one later… here it is at last!
Since I made several jars, I still have a few left in my cupboards, and I must admit that I use it in all sorts of dishes: salads, marinades, stews… But my favorite dish remains this chicken with preserved lemon. The lemon brings that slightly tangy, candied, even umami touch, absolutely irresistible, without masking the other flavors.
Preserved Lemon Chicken Recipe
How to prepare your chicken with preserved lemon dish?
In this version, I chose to cook the chicken on a bed of sliced onions to create a fragrant and incredibly smooth sauce. I didn’t add olives this time, but you absolutely can, especially green olives, which pair wonderfully with the preserved lemon and spices.
For cooking, I used my tagine, but honestly, a good cast-iron or ceramic casserole dish will work perfectly. And if you don’t feel like turning on the oven during a heatwave, I completely understand; you can also simmer the dish gently directly on the stovetop.
Another great thing about this dish is that it’s almost even better reheated. It’s exactly the kind of recipe I like to make ahead for busy days. It reheats very easily over low heat in a casserole dish, is perfect for packing in a lunchbox, and freezes beautifully.
As for side dishes, you have plenty of choice: couscous, rice, quinoa, oven-roasted potatoes or even a large mixed salad will do perfectly.
Here are the ingredients you will need to prepare this preserved lemon chicken:
- Chicken thighs
- Yellow onions
- Preserved lemon
- Olive oil
- For the marinade: ground ginger, ground turmeric, ground cumin, ras el hanout, garlic cloves, salt and black pepper, water, olive oil
- You can also add green olives fifteen minutes before the end of cooking, or fresh coriander leaves.
Preserved Lemon Chicken
Ingredients
- 2 large chicken thighs
- 1 or 2 yellow onions
- 1 or 2 preserved lemons
- Olive oil
For the marinade
- 1/2 ground ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ras el hanout
- 2 cloves garlic, pressed
- Salt and pepper
- 2 tablespoons water
- 2 tablespoons olive oil
Instructions
- Start by preparing the marinade by mixing the ingredients in a bowl.
- In a saucepan, sauté the chopped onion in 2 tablespoons of olive oil over low heat, covered, for 10 minutes. Stir occasionally.Then place the onion in the bottom of your tagine.
- Season the chicken thighs with salt and pepper, then place them in the same pan as the onions and brown them for 5 to 10 minutes on all sides, turning them several times.
- Place the chicken thighs in the tagine, on top of the onions, and coat them evenly with the marinade.Add the chopped preserved lemon and arrange it around the chicken.
- Cover the tagine (or casserole dish) and place it in a cold oven. Preheat it to 160°C/325°F for 1 hour.Remove the cover and return it to the oven for 15 minutes, still at 160°C/325°F.
