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skinnymixer's Moroccan Chicken

I have eaten out at Moroccan restaurants a few times here in Adelaide, and have come away feeling underwhelmed – I had this picture in my head that Moroccan food was packed full of flavour.

So here we have my interpretation of a Moroccan classic – chicken and preserved lemon, with green olives to keep one of my dear friends Mia happy. This dish is flavoursome and aromatic, but not too overpowering: our kids loved it! I hope you enjoy it.

Love Nik xx

skinnymixer's Moroccan Chicken

5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Moroccan
Prep Time: 2 minutes
Cook Time: 27 minutes
Total Time: 29 minutes
Servings: 6


  • 3 garlic cloves - peeled
  • 1 large brown onion - peeled, halved
  • 30 g olive oil
  • 1 tbsp smoked paprika
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/8 tsp cinnamon powder
  • pinch of saffron strands
  • 1 tsp preserved lemon juice/liquid
  • 300 g liquid chicken stock - or 300 g water + 1 tbsp chicken stock concentrate
  • 40 g preserved lemon peel - thinly sliced (from supermarket where the jar olives etc are)
  • 4 medjool dates - pitted, roughly chopped
  • 700 g chicken thigh - cubed small

To Serve

  • green olives - halved
  • handful of flatleaf parsley - roughly chopped
  • handful of smoked almonds - roughly chopped


  • Add garlic and onion to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
  • Add olive oil and cook for 5 min/steaming temperature/speed 1/MC off.
  • Add dried spices and preserved lemon juice, cook for 2 min/steaming temperature/speed 1/MC off.
  • Add chicken stock, preserved lemon peel and dates, cook for 10 min/100°C or 212°F/speed 1/MC off.
  • Add chicken thigh, cook for 10 min/100°C or 212°F/slowest speed/reverse/MC on, or until cooked.
  • Remove to thermal server, stir through olives and parsley and allow to stand for a few minutes to thicken. Serve with smoked almonds sprinkled on top.


Bellini Users
Use your blunt blade for this recipe
At step 1 repeat chopping for a couple of seconds after scraping down jug if needed.
At step 2 and step 3 use ST temp if using an Intelli and 120-130 °C or 250-270°F if using a Supercook.
At step 5 use speed 1.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


  1. 5 stars
    fantastic, quick dinner. huge hit with the children.
    we couldn’t fin preserved lemon so used fresh. can only imagine its even better with the preserved!

  2. I have just cooked my first ever meal in the thermomix and used this recipe. It was a hit with everyone. Thanks. Could you tell me if I was to double the quantities do I need to do anything differently in the cooking process?


    1. You will find most Thermomix recipes that include meat in the bowl are at maximum mixing capacity. It is always best to do 2 batches or move it to the slow cooker/ stove top when doubling meat.

  3. We didn’t love this dish the first time around and put it down to the preserved lemon flavor. Made it again tonight with slightly less lemon (about 35g) and it was delish!! Also, the garnishes make it even more delicious! Another hit Nik 😊

  4. Not knowing what to cook for dinner and wanting something new I found this recipe. I didn’t have saffron, olives or almonds but with these ingredients it would have taken it to the next level. I served with couscous and all bowls were cleaned out. Thanks Nik and team for another great recipe.

  5. I made this for a friend for dinner and we both loved it! This will definitely be a staple for me during the winter months. Thank you Nik!

  6. Falling in love with Skinny recipes all over again! Made this tonight added fresh ginger, sultanas and added olives in the last 10 mins of cooking and increased the cooking time by 10-15 mins for a thicker curry. Yum

  7. Love this dish. I also added a can of chickpeas and baby spinach half way thru cooking the chicken (as per other comments). I used Chicken breast instead of thigh.
    Have made this dish for a Multicultural lunch at work…I’m sure it will be a hit. Thanks Nik!

  8. Made this tonight and was a hit – both kids ate it = winning! I wanted to include veg so put corn cobbettes and cauliflower in simmer basket while chicken cooking. Cooked an extra 10 mins on varoma. Served with cous cous yum!

  9. First time cooking tonight (how did I miss this recipe) and well received by the whole family. Definitely going to be made again.

  10. Maybe freeze portions of ready sliced preserved lemon that you have leftover from first time👌😋

  11. Absolutely amazing, restaurant quality dish! I made it last night and am making from scratch again tonight because there were no left overs. Delicious!

  12. Abselutly amazing dish, my 20mth and 3yrs old boys ask for more, hubby loved it. Thank you for amazing recipe Nik. 😋

  13. The flavour in this dish are out of this world! Nik, you continue to amaze me with your ability to come up with easy to cook meals full of flavour and that the whole family not just enjoy, but crave! Thankyou

  14. Had this last night with hubby was amazing. I added a bit of coconut cream to thicken the sauce. Sooooo yummy

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