Chicken with potatoes, preserved lemon and olives
Chicken with potatoes, preserved lemon and olives is a medium Maghreb recipe that serves 4. 520 calories per serving. Recipe by Lynoucha's Kitchen on YouTube.
Prep: 1 hr 15 min | Cook: 1 hr | Total: 2 hrs 35 min
Cost: $19.10 total, $4.78 per serving
Ingredients
- 1.5 kg Whole chicken (Cut into pieces (drumsticks, thighs, breasts))
- 2 units Preserved lemon (Thinly sliced)
- 150 g Pitted green olives (Preferably Moroccan or Kalamata olives)
- 4 units Firm-white potatoes (Peeled and quartered)
- 1 unit Yellow onion (Finely sliced)
- 3 units Garlic cloves (Crushed or minced)
- 2 tbsp Fresh parsley (Chopped)
- 2 tbsp Fresh cilantro (Chopped)
- 2 units Bay leaves (Whole, remove before serving)
- 3 tbsp Extra-virgin olive oil (For cooking)
- 30 g Unsalted butter (Optional, for extra richness)
- 1 tsp Salt (Adjust according to the saltiness of the preserved lemon)
- ½ tsp Ground black pepper (Optional)
Instructions
Chicken Marinade
In a large bowl, combine the cut chicken with the salt, pepper, parsley, cilantro and the preserved lemon slices. Let marinate in the refrigerator for at least 1 hour (or overnight) so the flavors infuse.
Time: PT1H
Vegetable preparation
Slice the onion, crush the garlic and cut the potatoes into quarters about 3 cm thick. Set aside.
Time: PT15M
Browning the chicken
Heat the olive oil and butter in the sauté pan over medium‑high heat. Add the chicken pieces and brown for 5 minutes on one side, then turn and brown for 5 minutes on the other side.
Time: PT10M
Temperature: 190°C
Adding aromatics
Reduce heat to medium, add the sliced onion, crushed garlic, bay leaves and half of the herb mixture (parsley + cilantro). Sauté for 5 minutes until the onion becomes translucent.
Time: PT5M
Temperature: 150°C
First covered cooking
Cover the pan and let simmer for 15 minutes over low heat, until the chicken is almost cooked and the flavors meld.
Time: PT15M
Temperature: 120°C
Incorporating potatoes and olives
Arrange the potato quarters around the chicken, add the olives and the remaining preserved lemon slices. Replace the lid and cook 20‑25 minutes over low heat.
Time: PT25M
Temperature: 120°C
Final sauce reduction
Remove the lid, increase the heat slightly and let the sauce reduce for 10 minutes until it reaches a glossy consistency. Adjust seasoning if needed.
Time: PT10M
Temperature: 150°C
Finishing and serving
Remove the bay leaves, sprinkle with the remaining chopped parsley and cilantro. Serve hot, accompanied by homemade bread or couscous if desired.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Gluten-free, Paleo-friendly (if butter omitted), high-protein, high-fiber
Allergens: Milk (butter)
Ingredient Substitutions
- Instead of Whole chicken: Boneless chicken thighs, Free-range chicken pieces
- Instead of Preserved lemon: Homemade marinated lemon (lemon + salt + oil)
- Instead of Pitted green olives: Black olives
- Instead of Firm-white potatoes: Sweet potatoes (for a sweeter version)
- Instead of Yellow onion: Shallot
- Instead of Garlic cloves: Garlic powder (1 tsp)
- Instead of Fresh parsley: Fresh cilantro
- Instead of Fresh cilantro: Parsley
- Instead of Bay leaves: Thyme
- Instead of Extra-virgin olive oil: Sunflower oil
- Instead of Unsalted butter: Margarine
Equipment Needed
- Chef's knife
- Cutting board
- Medium mixing bowl
- Sauté pan or flat-bottomed tagine with lid
- Wooden spatula or metal spoon
- Whisk or mixing spoon (optional)
- Strainer or skimmer (optional)
Critical Steps — Do Not Skip
- Marinate the chicken for at least 1 hour so the preserved lemon infuses the meat
- Properly brown the chicken to achieve a beautiful color and flavorful texture
- Cook the potatoes covered so they absorb the aromas
- Reduce the sauce at the end of cooking to achieve a glossy consistency
Chef Tips from the Video
- Use high-quality butter (cultured butter) for a richer flavor
- Add a pinch of ground cumin with the herbs for an extra hint of warmth
Troubleshooting
The chicken remains pale and is not browned
Make sure the pan is hot enough before adding the chicken and do not overcrowd the surface.
The potatoes are still firm after the indicated time
Extend the covered cooking by an additional 5‑10 minutes or cut the quarters a little smaller.
The sauce is too liquid
Remove the lid and let it reduce over medium heat until the desired consistency is reached.
Storage
Refrigerator: Store in an airtight container 3‑4 days
Freezer: Can be frozen for 2 months, thaw in the refrigerator before reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Marinate the chicken the day before to save time on the day of cooking
- Vegetables can be pre-cut and kept chilled in cold water
Last updated: August 21, 2026
