Moroccan Chicken with Olives
Transport your taste buds to North Africa with this vibrant and aromatic Moroccan Chicken with Olives recipe. Juicy, golden-seared chicken thighs simmer in a fragrant sauce infused with warm spices like cumin, cinnamon, turmeric, and ginger. The bold flavors are elevated with tangy preserved lemon, briny green olives, and a final burst of freshness from lemon juice and cilantro. This one-pot meal is as comforting as it is flavorful, with layers of savory depth that pair beautifully with couscous, rice, or crusty bread to soak up the luscious sauce. Ready in just over an hour, this authentic Moroccan dish is perfect for both special occasions and weeknight dinners.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1.5 cups chicken broth
- 1 small preserved lemon, chopped
- 0.5 cup green olives, pitted
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the ground cumin, cinnamon, turmeric, paprika, and ground ginger. Cook the spices for 1-2 minutes to release their aroma.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, skin-side up. Add the chopped preserved lemon and green olives around the chicken.
Reduce the heat to low, cover the pan, and let the chicken simmer for 35-40 minutes, or until the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C).
Uncover the pan, stir in the fresh cilantro and lemon juice, and let the sauce reduce for 5 minutes for a more concentrated flavor.
Serve the Moroccan Chicken with Olives hot, accompanied by crusty bread, couscous, or rice.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
