Moroccan Lemon Chicken Stew

This thick and slightly spicy dish is bursting with unique flavors, yet blends together perfectly. Serve with our Saffron Quinoa for an authentic tasting Moroccan meal.


Sear the chicken in small batches. This prevent excess moisture from the meat building up, causing the meat to steam in a pool of liquid. Chicken does not have to be fully cooked, just a nice golden crust on both sides. Set aside on a plate.


Saute the onions then add the spices. Sauteing the spices (before adding the liquid) brings out their natural oils making them even more fragrant.


Simmer until slightly thickened and chicken is fully cooked.


For added flavor, add some preserved lemons – this is what really makes it burst with Moroccan flavors. You can keep the pulp on each wedge, or scrape out.  Chop into bite-sized pieces.



Moroccan Lemon Chicken Stew

Marla Hingley
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8


  • 12 skinless boneless chicken thighs
  • 2 Tbsp olive oil
  • 1 yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 ½ Tbsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 small dry chili
  • 3 ” piece cinnamon stick
  • 1 bay leaf
  • 3 cups GF chicken broth
  • 2 lemons zested
  • ½ cup lemon juice
  • 4 quarters Preserved Lemons
  • 1 cup canned lentils or chickpeas or mix of both
  • 1 cup green Manzanilla olives
  • 1 Tbsp fresh cilantro garnish


  • Season the chicken with a sprinkle of salt and pepper and sear in a Dutch oven with the oil. Work in batches, searing chicken for about 3 minutes on each side (will not be cooked all the way through). Transfer to a plate.
  • If necessary add a bit more oil and sauté onion and garlic until tender and starts to turn golden. Add spices, chili, cinnamon and bay leaf, stirring for another minute. Add broth, lemon juice and zest, cover and reduce to simmer for 30 minutes.
  • Return the chicken (and their accumulated juices) to the pot, stir in preserved lemons if using, lentils and olives. Increase heat slightly, and let cook uncovered for another 10 minutes or until chicken is cooked throughout and stew has thickened slightly.
  • Discard bay leaf and cinnamon stick, and serve with our Saffron Quinoa.
Tried this recipe?Let us know how it was!
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