Moroccan Chicken Stir-Fry with Preserved Lemon and Olives

Name: Moroccan Chicken Stir-Fry with Preserved Lemon and Olives
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, sliced against the grain into ¼-inch (6 mm) strips; 1 tbsp (8 g) cornstarch; 1 tbsp (15 ml) extra-virgin olive oil; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) sweet paprika; ½ tsp (1 g) ground turmeric; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground; ¼ tsp (0.3 g) saffron threads, crushed between your fingertips; 3 tbsp (45 ml) hot water, just off the boil; ½ cup (120 ml) low-sodium chicken broth; 2 tsp (6 g) cornstarch; 1 tsp (7 g) honey; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed; 3 tbsp (45 ml) avocado or other neutral oil, divided; 1 medium (about 6 oz) (170 g) red onion, halved and cut into ¼-inch (6 mm) wedges; 1 large (about 7 oz) (200 g) red bell pepper, cut into ½-inch (1.5 cm) strips; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 3 cloves (12 g) garlic, minced; ½ lemon (about 2 tbsp chopped) (20 g) preserved lemon, rinsed, pulp discarded, rind finely chopped; ⅔ cup (100 g) green olives, such as Castelvetrano or Picholine, pitted and halved; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

Tender strips of chicken thigh are seared in a hot wok with ginger, saffron, cumin and paprika, then tossed with briny green olives and finely chopped preserved lemon in a glossy, golden sauce. It takes the flavors of a classic Moroccan tagine and cooks them in about 12 minutes.

Prep: 25 min
Cook: 12 min
Wait: 15 min
Total: 52 min
Makes: 4 servings (about 6 cups total)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, sliced against the grain into ¼-inch (6 mm) strips
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (2 g) ground cumin
1 tsp (2.5 g) sweet paprika
½ tsp (1 g) ground turmeric
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground
For the sauce
¼ tsp (0.3 g) saffron threads, crushed between your fingertips
3 tbsp (45 ml) hot water, just off the boil
½ cup (120 ml) low-sodium chicken broth
2 tsp (6 g) cornstarch
1 tsp (7 g) honey
1 tbsp (15 ml) fresh lemon juice, freshly squeezed
For the stir-fry
3 tbsp (45 ml) avocado or other neutral oil, divided
1 medium (about 6 oz) (170 g) red onion, halved and cut into ¼-inch (6 mm) wedges
1 large (about 7 oz) (200 g) red bell pepper, cut into ½-inch (1.5 cm) strips
1 tbsp (10 g) fresh ginger, peeled and finely grated
3 cloves (12 g) garlic, minced
½ lemon (about 2 tbsp chopped) (20 g) preserved lemon, rinsed, pulp discarded, rind finely chopped
⅔ cup (100 g) green olives, such as Castelvetrano or Picholine, pitted and halved
To finish
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped

Equipment (7)

14-inch (35 cm) wok or 12-inch (30 cm) large skillet
Large bowl for marinating the chicken
Small bowl for steeping the saffron
Medium bowl or jar for the sauce
Sharp chef's knife and cutting board
Microplane or fine grater
Instant-read thermometer

Steps

Before you start

Slice and measure everything before you turn on the heat. The cooking moves fast and there is no time to chop mid-stir-fry.
Preserved lemon is salty, so the only salt in this recipe is ½ teaspoon in the marinade. Rinse the lemon quickly and taste the sauce before adding any more.
Slice the chicken against the grain into strips about ¼ inch (6 mm) thick so it cooks in minutes and stays tender.
Plan to serve with couscous, steamed rice or flatbread to soak up the sauce. Start cooking it while the chicken marinates.

1
Steep the saffron
- Crush the saffron threads between your fingertips into a small bowl.
- Pour in the 3 tablespoons (45 ml) hot water and set aside to steep while you marinate the chicken.
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Ready when: The water turns deep orange-gold and smells floral.
Tip: Hot, not boiling, water extracts color and aroma without dulling the saffron.
2
Marinate the chicken
- In a large bowl, toss the sliced chicken with 1 tablespoon cornstarch, the olive oil, cumin, paprika, turmeric, salt and pepper until every strip is evenly coated.
- Leave at room temperature for 15 minutes.
- Use this time to slice the vegetables and prepare the aromatics.
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Ready when: No dry cornstarch is visible and the chicken looks evenly coated in a thin yellow-red paste.
Tip: Pat the chicken dry with paper towels before marinating so the coating clings and the meat sears rather than steams.
3
Prep vegetables and aromatics
- Cut the onion into wedges and the bell pepper into strips.
- Grate the ginger, mince the garlic, and rinse the preserved lemon under cold water.
- Scrape away and discard the pulp, then finely chop the rind.
- Halve the olives.
- Keep the ginger and garlic together in a small pile near the stove.
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Ready when: Everything is chopped and within arm's reach of the stove.
Tip: Rinsing the preserved lemon removes surface brine and keeps the final dish from turning too salty.
4
Mix the sauce
- In a medium bowl or jar, whisk the chicken broth with 2 teaspoons cornstarch, the honey and the lemon juice.
- Stir in the saffron and its soaking water.
- Whisk again just before using, because the cornstarch settles quickly.
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Ready when: The mixture is smooth and uniformly golden with no cornstarch lumps at the bottom.
5
Sear the chicken
- Heat a wok or large skillet over high heat for 2 minutes until very hot.
- Add 1½ tablespoons (22 ml) of the neutral oil and swirl to coat.
- Add half the chicken in a single layer and leave it undisturbed for 1 minute to brown.
- Stir-fry for 2 to 3 minutes more.
- Transfer to a clean plate and repeat with the remaining chicken, using the other 1½ tablespoons oil if needed, wiping out any burnt bits first.
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Ready when: The chicken is golden brown at the edges and about 90% cooked, with only a trace of pink in the center of the thickest strips.
Tip: Cooking in two batches prevents the pan from cooling down, which would make the chicken steam and turn grey.
6
Stir-fry the vegetables
- Lower the heat to medium-high.
- If the pan looks dry, add 1 teaspoon oil.
- Add the onion and bell pepper and stir-fry for 3 to 4 minutes, tossing often, until the onion edges start to brown.
- Push the vegetables to the side, add the ginger and garlic to the cleared space, and stir for 30 seconds before mixing everything together.
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Ready when: The vegetables are crisp-tender with lightly charred edges, and the ginger and garlic smell fragrant but are not browned.
Tip: If the garlic starts to darken, lower the heat immediately. Burnt garlic turns the sauce bitter.
7
Add olives and lemon
- Add the olives and chopped preserved lemon to the pan and toss for 1 minute to warm through and release their aroma.
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Ready when: The olives look glossy and the pan smells bright and citrusy.
8
Return chicken and thickenOven 165°F / 75°C
- Return the chicken and any juices on the plate to the pan.
- Whisk the sauce again and pour it in.
- Stir constantly for 1 to 2 minutes as the sauce comes to a bubble and thickens.
- Check that the thickest chicken strip registers 165°F (74°C), cut one open if you have no thermometer, and make sure the center is white with no pink.
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Ready when: The sauce is glossy, coats the back of a spoon, and the chicken reaches 165°F (74°C).
Tip: Taste before adding any salt. The olives and preserved lemon usually provide plenty.
9
Finish and serve
- Remove the pan from the heat and fold in the cilantro and parsley.
- Serve immediately over couscous or rice, with extra lemon juice at the table if you like more brightness.
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Ready when: The herbs are just wilted and bright green.
Tip: Add the herbs off the heat so they stay vivid and fresh-tasting.

Good to know

Tips

Dry the chicken well and keep the heat high. Browning builds flavor, and crowding the pan makes the chicken steam.
Use the rind of the preserved lemon only. The pulp is intensely salty and can overwhelm the dish.
If the sauce thickens too much, stir in 1 to 2 tablespoons of water or broth until it loosens.
For more heat, add ½ teaspoon harissa or a pinch of cayenne with the ginger and garlic.

Make ahead

"Slice and marinate the chicken up to 8 hours ahead and keep it covered in the refrigerator, then let it sit at room temperature for 15 minutes before cooking. The vegetables can be cut and the sauce (without being heated) mixed up to 1 day ahead and refrigerated separately. Whisk the sauce again before use."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: cool and store in an airtight container for up to 3 days. Freezer: up to 2 months, though the peppers will soften. Reheat in a skillet over medium heat with a splash of broth or water for 3 to 5 minutes until steaming hot throughout, or microwave covered in 1-minute bursts, stirring between each."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Slice the same thickness and reduce the searing time by about 30 seconds per batch, as breast dries out faster. Cook to 165°F (74°C).
preserved lemon → 1 tablespoon finely grated fresh lemon zest plus an extra ¼ teaspoon salt. This gives a similar citrus brightness but lacks the fermented depth of preserved lemon.
saffron threads → ¼ teaspoon extra ground turmeric plus 1 extra teaspoon honey. This gives color and warmth but not saffron's floral aroma.
green olives, such as Castelvetrano or Picholine → Kalamata or other brine-cured black olives. The flavor will be fruitier and darker. Rinse them well, as some varieties are saltier.