Quick Braised Chicken with Moroccan Spices Lemon and Olives
Elevate your weeknight dinner routine with this Quick Braised Chicken with Moroccan Spices, Lemon, and Olives—a vibrant dish that balances bold, earthy flavors with zesty and briny notes. Juicy, golden-browned chicken thighs are gently simmered in a richly spiced broth infused with cinnamon, turmeric, cumin, and paprika, then brightened with preserved lemon and savory green olives. This one-pot recipe is ready in just 35 minutes of cook time, making it perfect for busy nights without compromising on flavor. Serve it over fluffy couscous, rice, or with crusty bread to soak up the luscious sauce. With its simple yet aromatic ingredients and versatile serving options, this dish is a must-try for fans of global-inspired cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1.5 cups chicken broth
- 1 whole preserved lemon, rinsed and thinly sliced
- 0.75 cup pitted green olives
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
Heat the olive oil in a large skillet or shallow Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown and crisp. Flip and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, ground cinnamon, turmeric, cumin, and paprika, stirring to coat the onions and release the spices' aroma, about 1 minute.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the liquid to a simmer.
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Add the preserved lemon slices and green olives around the chicken.
Cover the skillet with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and increase the heat slightly to allow the sauce to reduce for 5 minutes if desired.
Garnish with freshly chopped parsley and serve warm with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 522 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.
