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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

Stir in the ground cumin, cinnamon, turmeric, paprika, and ground ginger. Cook the spices for 1-2 minutes to release their aroma.

Step 5

Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.

Step 6

Return the chicken thighs to the pan, skin-side up. Add the chopped preserved lemon and green olives around the chicken.

Step 7

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).

Step 8

Uncover the pan, stir in the fresh cilantro and lemon juice, and let the sauce reduce for 5 minutes for a more concentrated flavor.

Step 9

Serve the Moroccan Chicken with Olives hot, accompanied by crusty bread, couscous, or rice.

Nutrition Facts

Serving size	1613.4 grams (1613.4g)

Amount per serving	% Daily Value*
Calories	2709

Total Fat 207.60g	266%
Saturated Fat 52.20g	261%
Polyunsaturated Fat 4.00g
Cholesterol 729mg	243%
Sodium 5954mg	259%
Total Carbohydrate 36.90g	13%
Dietary Fiber 10.10g	36%
Total Sugars 9.10g
Protein 171.40g	343%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 16mg	87%
Potassium 2860mg	61%

*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.

Source of Calories

Fat: 69.2%

Protein: 25.4%

Carbs: 5.5%