If you’re just visiting my blog for the first time you may not know that I was born in Morocco. I felt it was only natural that I learn to make at least one authentic Moroccan dish and I knew I wanted to make Moroccan lemon chicken. I remember having this when I went to visit my aunt in Virginia Beach and it was delicious. She also made it in a crockpot which makes my life so much easier. I experimented with the recipe several times and added in my own touches until it was perfect. This is as authentic as it gets and full of flavor. I also use preserved lemons which are lemons that are jarred in a brine and used in many Moroccan recipes. I like to make this recipe in the morning and then by the time I get home its perfect. You can then enjoy it over basmati rice or couscous.
- Package of Skinless Chicken Thighs
- 1 fresh grated ginger
- 2 cloves chopped garlic
- 1 small yellow onion chopped
- 1 large Russell Potato cubed
- 1 cup fresh peas or frozen
- 2 Carrots cubed or small bag of Baby Carrots
- 1/4 cup Olive Oil
- Juice of 1 large Lemon
- 2 tsp Salt (I prefer Himalayan Pink Salt for its mineral content, read more about the benefits here.)
- 1 tsp Paprika
- 1/2 tsp Cinammon
- 1/4 tsp Black Pepper
- 1/4 tsp Tumeric
- 1/4 tsp Cumin
- dash of Cayenne according to spice preference
- 1 cup of Chicken or Vegetable stock (I like Trader Joe's Vegetable Stock)
- 2 preserved lemons diced small
- 2 cups large green olives sliced or diced
- 1/4 cup fresh chopped cilantro
- 1/4 cup fresh chopped parsley
- In a large bowl add the chicken, spices, lemon juice, oil and marinate in the fridge for several hours or overnight.
- Take out the crock pot insert and add the potato's to the bottom, then the carrots, and top with the chicken.
- Then add the onions, broth and set the crock pot on low heat for 6-7 hours (never lift the lid).
- 30 minutes before its finished you can start your rice or couscous
- 10 minutes before the rice is finished and once the chicken is tender, add the Olives, Peas, Preserved Lemons, and Fresh Herbs.
- Let simmer with the top open for an additional 10 minutes. You can give a little taste and add more salt or lemon juice if needed.
I also found these adorable small Tagines at Home Goods for only $5 each. What a score! They add the perfect final touch to complete a perfect Moroccan lemon chicken dish!