Moroccan Lemon Chicken with Olives
Infused with the vibrant, aromatic spices of North Africa, Moroccan Lemon Chicken with Olives is the perfect recipe to transport your taste buds to a Moroccan souk. This one-pot dish features tender, golden-browned chicken thighs simmered in a fragrant sauce made with tangy preserved lemons, briny green olives, and a medley of warm spices like cumin, turmeric, and ginger. A hint of cinnamon adds depth, while fresh parsley and cilantro provide a pop of freshness to balance the rich flavors. Ready in just over an hour, this comforting stew pairs beautifully with fluffy couscous, steamed rice, or crusty bread to soak up every last drop of the luscious sauce. Perfect for a cozy weeknight dinner or an impressive dinner party centerpiece, this recipe is a true celebration of Moroccan cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 whole preserved lemons
- 1 cup green olives
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 piece cinnamon stick
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 cups chicken stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Rinse the chicken thighs and pat them dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4–5 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 3–4 minutes until softened and golden.
Stir in the minced garlic, ground cumin, turmeric, ginger, and paprika. Cook for 1–2 minutes until fragrant.
Add the chicken stock and deglaze the pot, scraping up any browned bits from the bottom.
Return the chicken thighs to the pot, skin-side up, and add the cinnamon stick.
Cut the preserved lemons into quarters, remove the seeds, and add them to the pot along with the green olives.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 40–45 minutes, or until the chicken is cooked through and tender.
Remove the cinnamon stick and stir in the chopped parsley and cilantro just before serving.
Serve hot with couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 489 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.
