Moroccan Chicken Thighs with Olives
This vibrant, aromatic dish features tender chicken thighs braised in a fragrant blend of spices, briny olives, and preserved lemon for an authentic taste of North Africa.
Ingredients
- •8 bone-in, skin-on chicken thighs
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon smoked paprika
- •1 cup chicken stock
- •1/2 cup pitted green olives, rinsed
- •1 preserved lemon, rind finely chopped
- •1/4 cup fresh cilantro, chopped
- •Salt and black pepper to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until the skin is golden brown and crispy, about 6-8 minutes. Remove the chicken and set aside.
- 3
In the same pan, add the onion and sauté over medium heat until softened and translucent, about 5 minutes. Add the garlic, ginger, turmeric, cumin, cinnamon, and paprika, stirring for 1 minute until fragrant.
- 4
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet, skin-side up.
- 5
Cover the pan and simmer over medium-low heat for 20 minutes.
- 6
Stir in the green olives and the chopped preserved lemon rind. Continue to simmer uncovered for another 5-10 minutes until the sauce has slightly thickened and the chicken is cooked through.
- 7
Garnish with fresh cilantro before serving.
💡 Chef tips
- If you cannot find preserved lemons, substitute with 1 tablespoon of fresh lemon zest mixed with a pinch of extra salt.
- This dish tastes even better the next day as the spices continue to meld; store in an airtight container in the refrigerator for up to 3 days.
- Serve over fluffy couscous or with crusty bread to soak up the flavorful, savory sauce.
✅ How it should turn out
The chicken should be succulent and tender with a golden, aromatic sauce that balances the deep warmth of the spices with the bright, salty punch of the olives and preserved lemon.