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Moroccan Chicken With Preserved Lemons And Couscous Recipe

Experience a taste of Marrakech with this vibrant Moroccan Chicken recipe! Tender chicken, marinated in a fragrant blend of lemon, honey, and warming spices, is roasted to perfection. Served alongside fluffy couscous studded with toasted almonds and currants, this dish is a culinary adventure. Easily customizable to your spice preference – add more chili for extra heat, or omit it entirely. A show-stopping meal perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 40 mins
Calories 312.4 kcal
Protein 61g
Rating 4.7 (23 Reviews)
Moroccan Chicken With Preserved Lemons And Couscous

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Chicken With Preserved Lemons And Couscous

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How to Make Moroccan Chicken With Preserved Lemons And Couscous

  1. In a large bowl, whisk together 1/4 cup lemon juice, 2 tablespoons honey, 2 cloves minced garlic, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper (optional).
  2. Add 1.5 lbs boneless, skinless chicken thighs to the marinade, ensuring they are thoroughly coated.
  3. Cover and refrigerate for at least 3 hours, or preferably overnight.
  4. Preheat oven to 350°F (175°C).
  5. Remove chicken from marinade, reserving the marinade. Place chicken and 2 preserved lemons (quartered) in a roasting pan.
  6. Roast for 20-25 minutes, or until the chicken is cooked through and juices run clear.
  7. While the chicken roasts, prepare the couscous:
  8. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup chopped onion and 1 small red chili (finely chopped, optional) and cook until softened, about 2 minutes.
  9. Add 1 1/2 cups chicken stock and bring to a boil.
  10. Stir in 1 cup couscous, cover, and remove from heat. Let stand for 5 minutes, or until liquid is absorbed.
  11. Fluff with a fork.
  12. In a small skillet, toast 1/4 cup slivered almonds over medium heat for 2 minutes, until golden brown.
  13. Add the reserved marinade to the couscous along with the toasted almonds, 1/4 cup currants, and stir to combine.
  14. Remove the chicken from the oven and transfer to a serving platter.
  15. Wipe the roasting pan clean, add 1/2 cup chicken stock to the pan and bring to a simmer over medium heat. Stir until slightly thickened, about 5 minutes.
  16. Carve the chicken and serve over a bed of couscous. Garnish with fresh coriander and baked lemon wedges.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

40g

Fat

5g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Mediterranean African Moroccan Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry African Dinner Party Moroccan Chicken Meat