Moroccan Chicken Thighs with Olives
Tender chicken thighs simmered in aromatic spices with briny green olives and preserved lemons.
Ingredients
- •2 lbs bone-in, skin-on chicken thighs (about 900g)
- •1 tbsp olive oil
- •1 large yellow onion, finely chopped
- •3 cloves garlic, minced
- •1 tsp ground ginger
- •1 tsp ground cumin
- •1 tsp ground turmeric
- •1 tsp sweet paprika
- •1/4 tsp cayenne pepper
- •1 cup low-sodium chicken broth (240ml)
- •1 cup green Spanish or Castelvetrano olives, pitted
- •1/2 preserved lemon, flesh removed and rind sliced into thin strips
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh flat-leaf parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 3
Add the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 6 to 8 minutes. Flip and cook for another 3 minutes, then remove the chicken to a plate.
- 4
Reduce the heat to medium and add the chopped onion to the remaining rendered chicken fat in the pan, cooking until softened and translucent, about 5 minutes.
- 5
Stir in the minced garlic, ground ginger, cumin, turmeric, paprika, and cayenne pepper, cooking for 1 minute until fragrant.
- 6
Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon.
- 7
Return the chicken thighs to the skillet along with any accumulated juices, nestling them into the sauce skin-side up.
- 8
Scatter the green olives and preserved lemon strips around the chicken.
- 9
Bring the liquid to a simmer, then reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 20 minutes until the chicken is cooked through and tender.
- 10
Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce.
- 11
Garnish with chopped cilantro and parsley before serving warm.
💡 Chef tips
- If you cannot find preserved lemons, substitute with 1 tablespoon of fresh lemon juice and 1 teaspoon of grated lemon zest added at the end of cooking.
- This dish tastes even better the next day as the flavors meld; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve alongside fluffy couscous or crusty French bread to soak up the flavorful sauce.
✅ How it should turn out
The finished dish features succulent chicken with a vibrant, golden sauce balancing savory warmth, zesty citrus notes, and savory brine from the olives.