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Tips for the Best Moroccan Chicken
To ensure your Moroccan chicken is the best it can be, incorporate these tips:
Rest the chicken. Rub the spice mixture all over the chicken. Then, let the rub sit and absorb for at least 30 minutes. You can leave it for up to 8 hours for maximum flavor.
Get a head start. Make the spice mix ahead of time. When stored properly (in a cool, dry place), it will last up to 6 months! Keep a few on hand so you can make this dish whenever you want.
Low and slow is the way to go! Simmer the chicken on low heat for at least 30 minutes. This will allow the flavors to meld and the chicken to become tender.
No preserved lemon? Substitute lemon zest.
Try fun variations. You can add extra vegetables to the dish. Try diced potatoes, carrots, chickpeas, dried apricots, or prunes. Anything works well
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