Moroccan Lemon Chicken W Summer Squash Gr Olives Sbd P1
Infuse your dinner table with the vibrant flavors of Morocco with this Moroccan Lemon Chicken with Summer Squash and Green Olives. This one-pan dish combines succulent, pan-seared chicken thighs with a medley of warm spices—cumin, coriander, turmeric, and smoked paprika—creating a fragrant base that’s enhanced by tangy preserved lemon and briny green olives. Tender slices of summer squash and red onion simmer alongside, absorbing the rich, savory sauce. Perfectly balanced between zesty, earthy, and smoky flavors, this easy yet elegant dish comes together in under an hour, making it ideal for a weeknight dinner or a special gathering. Serve this flavorful recipe with fluffy couscous, jasmine rice, or crusty bread to complete the Moroccan-inspired feast. A sprinkle of fresh parsley adds a bright finish to this aromatic, crowd-pleasing delight!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 cup Chicken stock
- 1 piece Preserved lemon, finely chopped
- 0.5 cup Green olives, pitted and halved
- 2 medium Summer squash (such as zucchini or yellow squash), sliced into half-moons
- 1 medium Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for about 5 minutes, or until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the red onion to the skillet. Sauté for 2-3 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, turmeric powder, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the chicken stock and deglaze the pan by scraping any browned bits from the bottom.
Return the chicken thighs to the skillet, skin-side up, and scatter the preserved lemon and green olives around them.
Cover the skillet or Dutch oven with a lid, reduce the heat to low, and simmer for 20 minutes.
Add the sliced summer squash to the skillet, tucking them around the chicken. Cover again and simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley and serve hot with steamed couscous, rice, or crusty bread.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 455 mg | 10% | |
*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.
