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Chicken with Preserved Lemon, Artichokes and Olives

chicken with artichokes and preserved lemon
  • ServingsServings


  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 2 tablespoon olive oil
  • 4 cloves garlic, sliced
  • 1 teaspoon grated ginger
  • 1 handful chopped cilantro
  • 2 bay leaves
  • 1 pinch saffron
  • 1 3 pound chicken
  • salt and pepper
  • 1 onion, chopped
  • 1 can artichoke hearts, sliced in half
  • 1 preserved lemon
  • 1/2 cup olives
  • 1 cup chicken stock


In a bowl, mix the cinnamon, pepper, cumin, paprika, red pepper flakes, and cloves. Remove from the heat and mix in 1 tablespoon oil, garlic, ginger, cilantro, bay leaves and saffron.  Mix to a paste.

Rub the marinade all over the chicken and place in a bowl or ziplock for 2 hours or overnight.

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a large frying pan over medium high heat add 1 tablespoons olive oil. Put in whole chicken, breast side down brown on both sides, about 5-10 minutes.  Remove to a dutch oven.  Add onions to pan and cook until just starting to brown, about 3 minutes. Add artichoke hearts and cook until brown.  Then add to dutch oven over chicken. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning.  Serve out of the pot.

Tip: leftovers are great, just pull the chicken from the bone and mix with juices and goodies and enjoy.