Casserole-roasted chicken with preserved lemon and olives from The Food of Morocco (page 308) by Paula Wolfert

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Notes about this recipe

  • Stephenn31 on February 01, 2026

    Very good. Assuming the lemon and olives would be salty I didn’t add much salt to the dish while marinating or cooking

  • okcook on May 29, 2012

    This turned out a little salty for our taste. The use of a whole preserved lemon makes this a very 'lemony' dish also. The pulp is used in the marinade and I think that's how it gets too salty. I did rinse the lemon well before using. The flavours were very nice.

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