Chicken and Preserved Lemon Chicken and Preserved Lemon

Author: Canadian Living

  • Portion size 4 servings


  • 1 chicken (approx 3-1/2 lb or 1.75 kg)
  • 2 tablespoons olive oil
  • 2 onions sliced
  • 2 cloves of garlic minced
  • 2 tablespoons coarsely chopped preserved lemon
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground cumin
  • 1 stick cinnamon
  • 1/2 teaspoon pepper
  • 1 cup chicken stock
  • 1/2 cup black olive
  • 1/4 cup chopped fresh coriander
Preserved Lemon:
  • 1 large lemon thinly sliced
  • 1 1/4 cup lemon juice
  • 1/2 cup coarse salt


Chicken: Cut chicken into pieces, removing skin. Set aside.

In large Dutch oven, heat oil over medium-high heat; brown chicken all over. Transfer to plate.

Add sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 minutes. Add chopped preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.

Return chicken pieces to pan along with any juices. Add chicken stock and bring to boil; reduce heat, cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Discard cinnamon stick. Sprinkle with olives and coriander.

Preserved Lemon: In bowl, toss together lemon, lemon juice and salt. Transfer to jar with tight fitting lid. Seal and let stand at room temperature for 7 days, shaking jar each day. (Make ahead: Refrigerate for up to 2 months.)

Makes 2 cups (500 mL).

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Chicken and Preserved Lemon