Anne Morgan This Delia Smith Moroccan Chicken Recipe is an aromatic and zesty recipe, which features preserved lemons and tender chicken thighs. It’s an easy one-pan supper, ready in about 1 hour and 15 minutes.
Delia Smith Moroccan Chicken Recipe Ingredients
- 4 good-sized chicken thighs (approx 1lb / 450g total weight)
- ½ pint (275ml) dry white wine
- 1 fat clove of garlic
- ½ teaspoon salt (plus extra for seasoning)
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 small onion, chopped small
- 2 preserved lemons
- 10 green olives
- Freshly milled black pepper
How To Make Delia Smith Moroccan Chicken Recipe
- Make the spice paste: Start off by crushing the garlic and the ½ teaspoon of salt with a pestle and mortar until creamy. Mix this garlic paste with the ground ginger and cinnamon. Add the olive oil and whisk gently to get everything well combined into a smooth rub.
- Pre-cook the onions: Preheat the oven to 400°F (200°C). Put the chopped onions in a bowl. Add just a teaspoonful of the prepared spice paste and toss the onions around until they are well coated. Arrange the onions in the middle of a pre-heated roasting tin. Return the tin to the oven and let them cook for five minutes to start softening.
- Prep the chicken: Meanwhile, make a couple of deep slits in each chicken thigh with a sharp knife. Rub the rest of the spiced paste all over each thigh, pushing it into the slits.
- Roast the chicken: After the five minutes is up, remove the tin from the oven. Arrange the spiced chicken thighs on top of the onions. Return to the oven and roast for a further 25 minutes.
- Add liquids and finish: While the chicken roasts, chop each preserved lemon in half, and then each half into three wedges. When the 25 minutes is up, add the lemon wedges and the green olives to the roasting tin. Finally, pour in the white wine (around the chicken, not over the skin to keep it crisp) and season with salt and pepper. Return to the oven for another 30 minutes until the chicken is cooked through and the sauce has reduced.
Recipe Tips
- Preserved Lemons: These are the star ingredient. They add a unique, intense salty-sour flavor that fresh lemons cannot replicate. If you buy a jar, rinse them briefly before chopping to remove excess brine.
- The Paste: If you don’t have a pestle and mortar, you can crush the garlic with the flat of a knife and mix the ingredients in a small bowl with the back of a spoon.
- Chicken Thighs: Bone-in, skin-on thighs work best for this recipe as they stay juicy during the hour-long roasting time and the skin crisps up beautifully with the spice rub.
- Wine Substitute: If you prefer not to cook with alcohol, you can substitute the white wine with chicken stock mixed with a squeeze of fresh lemon juice, though the flavor profile will be slightly less acidic.
- Serving: The sauce created by the wine and onions is thin and intense; it is not a thick gravy. It is meant to be soaked up by couscous or rice.
What To Serve With Delia Smith Moroccan Chicken Recipe
This dish is rich in spices and needs a neutral base to absorb the delicious juices.
- Couscous: The traditional Moroccan pairing.
- Basmati Rice: Steamed plain or with saffron.
- Flatbread: Warm pita or naan to scoop up the olives and onions.
- Green Salad: A crisp salad helps cut through the salty richness of the olives and lemons.
How To Store Delia Smith Moroccan Chicken Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of the preserved lemon tend to intensify over time.
- Reheat: Reheat in the oven at 350°F covered with foil for 15-20 minutes, or in the microwave.
- Freeze: You can freeze the cooked chicken and sauce. Remove the bones if preferred before freezing. Store in a freezer-safe container for up to 2 months. Note that the olives may soften slightly upon thawing.
Delia Smith Moroccan Chicken Recipe Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 850mg (high due to preserved lemons/olives)
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 24g
Nutrition information is estimated per serving.
FAQs
What are preserved lemons?
Preserved lemons are lemons that have been pickled in salt and their own juices for weeks. They have a mellow, fermented citrus flavor and the rind becomes edible and tender.
Can I use chicken breasts?
You can, but breasts dry out much faster. If using breasts, reduce the cooking time significantly (check after 20 minutes in the second stage) or add them later in the process.
Do I eat the lemon pieces?
Yes! Preserved lemon rind is soft and edible. However, the flavor is strong, so you can eat small pieces with the chicken or leave them on the side if they are too intense for you.
Try More Recipes:
- Delia Smith Bbq Chicken Recipe
- Delia Smith Chicken Curry Recipe
- Delia Smith Chicken Casserole Recipe
Delia Smith Moroccan Chicken Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
1
hourCalories
380
kcalAn exotic and fragrant one-pan roast chicken dish featuring the distinct tangy flavor of preserved lemons, green olives, and warm spices.
Ingredients
4 chicken thighs (bone-in, skin-on)
275ml dry white wine
1 garlic clove
3/4 tsp ground ginger
3/4 tsp cinnamon
1 tbsp olive oil
1 onion, chopped
2 preserved lemons
10 green olives
Directions
- Crush garlic and salt; mix with ginger, cinnamon, and oil to make a paste.
- Toss chopped onions in 1 tsp of paste.
- Roast onions at 400°F for 5 minutes.
- Score chicken and rub with remaining paste.
- Place chicken on onions; roast 25 minutes.
- Add chopped preserved lemons and olives.
- Pour in wine and season.
- Roast for final 30 minutes.
Notes
- Preserved lemons are essential for the authentic flavor; do not swap for fresh lemon slices.
- Making slits in the chicken allows the aromatic paste to penetrate the meat.
- Serve with couscous to soak up the thin, flavorful wine sauce.
