Moroccan Lemon Chicken

Preparation info
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By Claudia Roden

Published 1986

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Preserved lemons, for which there is a recipe, give a delicious flavour to chicken. They are usually coupled with green olives but I prefer to have them alone as in this recipe. You may leave them whole (slit for preserving) or chop them up in the sauce.


  • 1 large chicken
  • 2 tablespoons oil
  • 1 onion, grated or very finely chopped


Put the chicken in a large saucepan with all the ingredients except the preserved lemons. The saffron is an expensive ingredient in a dish where its flavour is masked by that of the lemon. It can be replaced for colour by turmeric, otherwise you may use the cheaper quality of pistils. Crush them with salt with a spoon in a teacup so that they yield more.

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