Moroccan Style Chicken
Transport your taste buds to North Africa with this Moroccan-Style Chicken, a flavor-packed dish that combines aromatic spices, zesty preserved lemon, and briny green olives in a rich, savory broth. Perfect for a comforting weeknight dinner or an impressive weekend meal, this recipe features tender, golden-seared chicken thighs simmered to perfection in a medley of warm spices like cumin, coriander, and turmeric, with a hint of heat from optional harissa paste. The addition of fresh cilantro and lemon juice adds a refreshing finish, while the sauce thickens beautifully, making it ideal for serving alongside fluffy couscous or crusty bread to soak up every drop. Ready in just over an hour, this easy-to-follow Moroccan chicken recipe is a vibrant celebration of bold flavors, sure to become a family favorite.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoons paprika
- 1 tablespoons harissa paste (optional, for heat)
- 2 cups chicken stock
- 1 whole preserved lemon (quartered and seeds removed)
- 0.5 cup green olives (pitted)
- 0.25 cup fresh cilantro leaves (chopped, plus extra for garnish)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 whole lemon (juiced)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in batches until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until softened, about 4-5 minutes.
Add the minced garlic, ground cinnamon, cumin, coriander, turmeric, paprika, and harissa paste (if using). Cook for 1 minute until fragrant.
Deglaze the pan by adding the chicken stock, scraping any browned bits from the bottom of the skillet.
Return the seared chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover the skillet and simmer for 25 minutes.
While the chicken cooks, quarter the preserved lemon and remove any seeds.
After 25 minutes of simmering, add the preserved lemon, green olives, and fresh cilantro to the skillet. Stir gently to combine.
Simmer uncovered for an additional 10 minutes to allow the sauce to thicken slightly.
Taste and adjust seasoning with additional salt or lemon juice, as needed.
Serve hot, garnished with extra chopped cilantro, alongside couscous, rice, or crusty bread for soaking up the sauce.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 576 mg | 12% | |
*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.
