Moroccan Chicken Thighs with Olives
Tender chicken thighs simmered in aromatic spices with briny green olives and preserved lemons.
Ingredients
- •8 bone-in, skin-on chicken thighs
- •2 tablespoons olive oil
- •1 large yellow onion, finely chopped
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground cumin
- •1 teaspoon ground turmeric
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper
- •1 cup low-sodium chicken broth
- •1 cup pitted green olives, preferably Castelvetrano
- •1 preserved lemon, rinsed, pulp removed, and rind sliced into thin strips
- •2 tablespoons fresh cilantro, chopped
- •2 tablespoons 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 generously on both sides with salt and black pepper.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown and crispy, about 6 to 8 minutes. Flip and sear the other side for 3 minutes, then transfer the chicken to a plate.
- 3
Reduce the heat to medium and add the chopped onion to the remaining rendered fat in the pan. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
- 4
Stir in the minced garlic, ground ginger, cumin, turmeric, smoked paprika, and cayenne pepper. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- 5
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- 6
Return the chicken thighs and any accumulated juices to the skillet, skin-side up, nestling them into the onion mixture.
- 7
Scatter the green olives and preserved lemon strips around and over the chicken.
- 8
Bring the liquid to a simmer, then reduce the heat to low, cover the skillet with a lid, and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
- 9
Remove the lid and simmer for an additional 5 minutes to slightly reduce the sauce.
- 10
Garnish with freshly chopped cilantro and parsley before serving warm.
💡 Chef tips
- If you cannot find preserved lemons, you can substitute the zest and juice of one fresh lemon, though the flavor will be less authentically deep.
- This dish tastes even better the next day as the spices meld, making it a great make-ahead option to reheat gently on the stovetop.
- Serve alongside fluffy couscous or crusty French bread to soak up the flavorful savory sauce.
✅ How it should turn out
The finished dish features succulent, melt-in-your-mouth chicken coated in a fragrant, golden sauce with a bright, citrusy punch from the lemon and a savory bite from the olives.