This Moroccan Lemon Chicken is an elegant yet comforting dish perfect for a Mother’s Day dinner. Inspired by classic Moroccan tagines, this recipe combines tender chicken with warm spices, briny olives, and bright lemon flavor for a meal that feels both special and approachable. Slow-simmered until juicy and aromatic, it’s a wonderful choice for home cooks who want to serve something impressive without complicated techniques. Serve it with couscous, rice, or warm flatbread for a memorable family meal Mom will love.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Yield: 4 servings Moroccan Lemon Chicken
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt (adjust to taste)
- 1 cup low-sodium chicken broth
- 1 preserved lemon, rind only, thinly sliced (pulp removed)
- 1/2 cup green olives, pitted
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
Tip: If you don’t have preserved lemons, substitute with the zest of 1 lemon plus an extra pinch of salt.
Directions
- Season the chicken: Pat chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, ginger, paprika, turmeric, and cumin.
- Brown the chicken: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add chicken, skin-side down, and cook until lightly browned, about 5–6 minutes per side. Remove chicken and set aside.
- Cook the aromatics: In the same pan, add the chopped onion. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Add garlic and cook for 30 seconds until fragrant.
- Simmer: Return chicken to the pan. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add lemons and olives: Stir in preserved lemon slices and olives. Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is very tender and cooked through (internal temperature should reach 165°F / 74°C).
- Finish and garnish: Taste and adjust seasoning if needed. Sprinkle with fresh cilantro and parsley before serving.
Best Practice: Keep the simmer gentle—boiling can cause the chicken to dry out and make the sauce bitter.
Nutrition Facts (per serving) — Estimated values
- Calories: 420
- Protein: 34g
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 780mg
Conclusion
This Moroccan Lemon Chicken Recipe is a beautiful way to celebrate Mom with bold flavors and heartfelt comfort. The combination of tender chicken, citrusy lemon, and savory spices makes it feel restaurant-worthy while remaining easy enough for home cooks of any skill level. Whether paired with fluffy couscous or simple roasted vegetables, this dish is sure to become a Mother’s Day favorite—and a recipe you’ll return to again and again.
