Baked Chicken with Preserved Lemons and Olives
Recipe type: Main
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A Moroccan style and flavoured baked chicken dish with preserved lemons and olives.
  • 4 pounds / 2KG chicken pieces (with or without skin) or chicken thighs or boneless chicken thighs
  • ½ cup mild harissa paste plus 2 tablespoons
  • 1 large red onion, sliced
  • A cloves garlic, minced
  • 2 small preserved lemons, sliced
  • 2 cups chicken broth or water
  • ¾ cup Castelvetrano olives
  • ¼ cup olive oil
  • Parsley
  1. Marinate chicken with the harissa paste.
  2. I used a ½ cup of mild harissa. If your's is a spicy one, cut back to a few tablespoons or to your taste.
  3. Leave to marinate for about 30 minutes.
  4. In the meantime, slice the onions and the preserved lemons.
  5. Preheat oven:
  6. Conventional oven: 400F/200C
  7. Convection oven: Convection Roast or Pure/True Convection 375F/180C
  8. In a large sheet pan, (18" x 15") scatter the onions evenly.
  9. Lay the marinated chicken over the onions.
  10. Scatter the chopped garlic in between the chicken pieces.
  11. Add the 2 cups of broth or water.
  12. Add 2 tablespoons of harissa, stirring into the chicken broth in between the chicken pieces.
  13. Drizzle the olive oil all over.
  14. Place in the oven and roast for 40 minutes/conventional oven or 30 minutes/convection (fan) oven.
  15. Take out the tray of chicken, it should be browning now, add the preserved lemons and the olives to the tray; distributing them evenly through the tray.
  16. Add more liquid (water or broth) if needed, there should be a a generous amount of liquid but not so much that the chicken is swimming.
  17. I like the chicken to brown on top with broth underneath to pour over the couscous.
  18. Place back in the oven and allow to brown further, another 15 minutes or till the chicken is cooked through and doesn't run pink juices when cut.
  19. Sprinkle with parsley before serving.
  20. Serve with couscous or rice on the side.
Recipe by Coffee and Crumpets at