Moroccan Chicken Thighs with Olives
A fragrant, one-pan Mediterranean classic featuring tender chicken braised in a golden, aromatic sauce of preserved lemons and briny olives.
Ingredients
- •4 large 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, halved
- •1 preserved lemon, rind only, finely chopped
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh flat-leaf parsley, 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 skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown and crispy, about 6-8 minutes, then flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
- 3
In the same pan, add the onion and sauté over medium heat until softened and translucent, about 5 minutes.
- 4
Stir in the garlic, ginger, turmeric, cumin, cinnamon, and paprika, cooking for 1 minute until highly fragrant.
- 5
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- 6
Return the chicken to the pan, skin-side up. Add the olives and preserved lemon rind.
- 7
Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
- 8
Remove the lid and simmer for an additional 2-3 minutes to slightly thicken the sauce if desired.
- 9
Garnish with fresh cilantro and parsley before serving hot over couscous or crusty bread.
💡 Chef tips
- If you cannot find preserved lemons, substitute with the zest of one fresh lemon and an extra pinch of salt.
- For deeper flavor, marinate the chicken in the spice blend and olive oil for up to 4 hours in the refrigerator before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors actually improve the next day.
✅ How it should turn out
The chicken should be succulent and golden-brown, swimming in a vibrant, savory sauce that balances the earthy warmth of Moroccan spices with the bright, salty punch of olives and preserved lemon.