Recipe by: Siti Wilden

Source: TBD

Serves: 6-8


  • 1 whole chicken cut in half or pieces as desired

Ingredients (Sauce)

  • 1 can chopped tomatoes
  • ½ pieces of preserved lemon finely chopped
  • 1/4 cup manzanilla olives, coarsely chopped or leave it whole if preferred
  • 2 Tbsp of chopped cilantro
  • 1 medium sized onion, chopped
  • 1-2 tsp ras el hanout (Moroccan spice)
  • Ground black pepper or Red Cayenne powder
  • Salt only if needed as the preserved lemon and olives are already salty
  • 1 cup of chicken stock


  • Heat up oven to 170 C (340 F).
  • Rub the chicken with the preserved lemon and the ras el hanout.
  • Chopped the remaining preserved lemon into small cubes.
  • Spread the chicken into a baking dish. Pour the canned tomatoes, olives, preserved lemon, cilantro and all other ingredient. Add the stock last.
  • Bake for 30 min. Turn the chicken over and baked for another 15 – 20 min until chicken is done.
  • Cool and let it rest to finish the cooking process.
  • Garnish with more fresh cilantro before serving.

Download PDF here. There are more photos in this PDF than in this blog post here. Moroccan Preserved Lemon Chicken