Moroccan Chicken with preserved lemons and green olives

I had this dish at a friends house years ago and practically licked my plate clean. I began to make preserved lemons and have even given them as gifts.

Here is my recipe for Moroccan chicken with preserved lemons and green olives

1 whole chicken, cut into 8 pieces
2 tablespoons olive oil
2 medium onions, thinly sliced
3 cubes frozen garlic
1/2 teaspoon turmeric
1/2 teaspoon black pepper
8 pieces preserved lemon
1/2 cup chicken broth
1/4 cup dry white wine
1/2 C. pitted green olives, halved
1 C. golden raisins
2 tablespoons chopped fresh cilantro


Season chicken with salt and pepper. Heat 1 tablespoon oil in a large dutch oven over medium high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon of oil to pot and reduce heat to medium. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, and cut rind into thin strips and add to onions with broth, wine, raisins and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro over couscous.