Main Course · Dinner · African ·

Herb Infused Moroccan Chicken with Preserved Lemon and Quince

Name: Herb Infused Moroccan Chicken with Preserved Lemon and Quince
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 chicken thighs, skin-on, bone-in; 3 tbsp olive oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp smoked paprika; 1 tsp turmeric; 1 tsp cinnamon; Salt and pepper, to taste; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1 inch ginger, grated; 2 preserved lemons, rinsed, pulp removed, rind thinly sliced; 1 large quince, peeled, cored, cut into wedges; 1 cup green olives, pitted and halved; 1 cup chicken broth; Fresh cilantro, chopped; Fresh mint, chopped

A fragrant and savory chicken dish, accented by preserved lemons and quince, drawing from Moroccan culinary traditions.

4.4(191 reviews)

·By Ethan Brooks·November 5, 2025

Herb Infused Moroccan Chicken with Preserved Lemon and Quince — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Aromatic Base

For the Flavor Enhancers

For Final Touches

Nutrition

Per serving

Calories: 390 kcal
Protein: 18.8 g
Carbs: 15.5 g
Fat: 28.6 g
Fiber: 3.9 g

Whole recipe

Total

Calories: 1560 kcal
Protein: 75.1 g
Carbs: 62.1 g
Fat: 114.5 g
Fiber: 15.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 chicken thighs skin-on, bone-in	800	68	0	56	0
3 tbsp olive oil	360	0	0	40.5	0
2 tsp ground cumin	16	0.8	2.2	0.8	0.6
2 tsp ground coriander	14	0.6	2.6	0.7	1.4
1 tsp smoked paprika	6	0.3	1.2	0.3	0.9
1 tsp turmeric	8	0.3	1.4	0.2	0.5
1 tsp cinnamon	6	0.1	2.1	0.1	1.4
Salt and pepper to taste	0	0	0	0	0
2 large onions thinly sliced	88	2	20.6	0.2	3.6
4 cloves garlic minced	18	0.8	4	0.1	0.2
1 inch ginger grated	5	0.1	1.1	0.1	0.2
2 preserved lemons rinsed, pulp removed, rind thinly sliced	15	0.1	4	0.1	1.5
1 large quince peeled, cored, cut into wedges	52	0.4	14	0.2	1.9
1 cup green olives pitted and halved	155	1	8	14.5	4
1 cup chicken broth	15	1.5	0.4	0.5	0
Fresh cilantro chopped	1	0.1	0.2	0	0.2
Fresh mint chopped	1	0.1	0.3	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine spices
In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
Tip: Use fresh spices for a more robust flavor profile.
2
Coat the chicken
Coat chicken thighs with the spice mixture.
3
Marinate
Cover and refrigerate for at least 2 hours, or overnight for best results.
Tip: Allow enough marination time for deeper flavors to develop.

Preparing the Aromatic Base

1
Heat the pot
Heat a large pot over medium heat and add a splash of olive oil.
2
Sauté onions
Sauté the onions until soft and golden, about 10 minutes.
3
Add garlic and ginger
Add garlic and ginger, cooking until fragrant.

How to Make Herb Infused Moroccan Chicken with Preserved Lemon and Quince

Total time: 4 h · Yields 4 servings

1
Searing the Chicken
Remove chicken from marinade and sear in the pot until browned on both sides, about 5 minutes per side.
2
Building the Stew
Add preserved lemon rind, quince wedges, and green olives to the pot along with the chicken broth.
3
Simmering
Allow the mixture to simmer gently over medium-low heat until the chicken is tender and cooked through, approximately 45-60 minutes.