Succulent & Juicy Braised Chicken Thighs!
This Braised Moroccan Chicken and Olives recipe is a game-changer! It’s easy to make, packed with bold Moroccan flavors like warm spices, preserved lemons, and briny olives, and it all comes together in one pot. Whether you’re cooking for your family or hosting a dinner party, it’s guaranteed to wow everyone at the table.
Why this recipe works
- Rich, deep flavor! Don’t underestimate the combination of warm, aromatic spices, green olives, and preserved lemons. It’s a balanced savory, tangy flavor that is irresistible!
- Tender, juicy chicken! Browning the chicken locks in their juices and enhances their texture, but it’s the slow braise that ensure they become fall-off-the-bone tender.
- One-pot! This recipe simplifies cleanup and maximizes convenience by using just one pan.
Perfect for a weeknight dinner or a special occasion (I like to serve this during Hanukkah!), this will quickly become a family-favorite.
If you like this recipe, be sure to try more of my easy poultry recipes, like this one pot lemon chicken and rice, my pan-seared chicken piccata (olive lovers also tend to enjoy capers…), or homemade chicken Cacciatore next!
What You’ll Need
You’ll want bone-in, skin-on chicken thighs (because they stay nice and juicy), plus a pinch of salt and pepper for seasoning. A little olive oil goes in the pan with some onion and garlic, and you’ll sprinkle in a blend of paprika, cumin, ginger, turmeric, cinnamon, and a touch of cayenne.
Pour in some chicken stock, toss in briny green olives and preserved lemons—these two really give it that Moroccan flair—and finish everything off with a sprinkle of fresh cilantro and a wedge of lemon on the side.
Ingredient Substitutions
- Instead of chicken thighs, you could use drumsticks, bone-in breasts, or even lamb shanks. Alternatively, if you’re sticking with chicken, you can use a whole cut up chicken. Obviously cook time will vary based on which ingredient you use.
- Vegetables: Consider adding carrots, chickpeas, or diced tomatoes.
- Olives: Substitute black olives or capers if green olives are unavailable.
- Preserved lemon: If possible, please try to find preserved lemons! They add such a specific and unique flavor. If not, remove the peel of a lemon with a vegetable peeler, then then finely chop.
Directions
Full ingredient list and instructions can be found in the recipe card below.
- Season and brown the chicken. Pat chicken thighs dry, then season with salt and pepper. Heat olive oil in a pan over medium-high heat. Brown chicken on both sides (about 10-12 minutes), then set aside.
- Cook onion and spices. In the same pan, cook sliced onion with salt until softened. Add spices, then stir and cook until fragrant, just a minute or two.
- Simmer. Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Add olives and preserved lemons, then return the chicken (along with any juices) to the pan. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is fully cooked through. The internal temperature should be 165°F.
- Garnish and serve! Taste and adjust seasoning, then transfer the chicken to a large serving platter. Spoon sauce over the top, garnish with fresh cilantro, and serve with couscous, rice, or flatbread. Enjoy!
Ari’s Best Tips!
- Brown the chicken first! Don’t skip this step, as it adds depth and richness to the dish.
- Preserved lemons are key! I know they’re difficult to find, so I’ve included a substitution below, but if you’re able to find them, they’re worth the extra effort. They provide a unique flavor that is hard to replicate (and sometimes fresh lemons can turn bitter when cooked).
- Use a heavy-bottomed pan. A cast-iron skillet or Dutch oven works best for even heat distribution.
Make-Ahead and Store
- Make-ahead: Prepare the dish up to the simmering stage, then cool and refrigerate. When ready to serve, gently reheat over medium heat until warmed through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over medium heat or in the microwave until hot.
I’m happy to report that this chicken recipe freezes beautifully! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Pair with fluffy couscous, quinoa, or steamed rice to soak up the sauce. If you want, you could serve a fresh green salad or roasted vegetables alongside.
There are a variety of types of Moroccan flatbread recipes. If you want to serve some bread on the side, consider one of those instead of baguette to stick with the Moroccan-inspired menu!
Prepare to impress your family and friends with this delicious Moroccan-inspired chicken dish! A comfort dish I find myself craving again and again.
Just want to share quickly that this meal feels truly special occasion worthy. I know there are a lot of recipes on Well Seasoned to sift through, but a few of my current favorites are this oven-roasted lamb shoulder (it has a bright, zesty herb sauce for pouring on top!), chicken thighs with Dijon mustard pan sauce, and this utterly elegant salmon in puff pastry.
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One Pot Braised Moroccan Chicken with Olives
Equipment
Ingredients
- 6-8 pieces bone-in skin-on chicken thighs, about 3½ lbs
- 2½ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 3 Tbsp extra virgin olive oil
- 1 medium yellow onion, peeled and thinly sliced into half moons
- 4 cloves garlic, finely chopped
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ginger paste or ground ginger
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 cups (475ml) low-sodium chicken broth
- 1 cup (140g) Castelvetrano olives, pitted and halved
- 1 preserved lemon, roughly chopped (about ¼ cup) or 1 fresh lemon, see note below
- 2 Tbsp fresh cilantro, for garnish, chopped
- 1 lemon, cut into rounds or wedges for serving
- Moroccan couscous or flatbread for serving
Instructions
- Season the chicken. Pat the chicken dry with a paper towel, then season generously on all sides with 2 tsp kosher salt and ½ tsp black pepper.
- Brown the chicken. Heat 3 Tbsp of olive oil in a large pan over medium-high heat. When hot, add chicken thighs skin-side down, working in batches as needed, and cook until browned on both sides, about 10-12 minutes. Transfer to a large plate, then reduce the heat to medium.
- Cook the onion. Add sliced onion, then season with ½ tsp kosher salt. Cook, stirring occasionally, until softened, about 4-5 minutes. Add chopped garlic, 1 tsp paprika, 1 tsp ground cumin, ½ tsp ginger, ½ tsp turmeric, ¼ tsp ground cinnamon, and ¼ tsp cayenne pepper. Cook, stirring occasionally, for 1-2 minutes.
- Simmer. Pour in 2 cups (475ml) low-sodium chicken broth, then use a spatula to scrape up any browned bits from the bottom of the pan. Stir in 1 cup (140g) halved green olives and the chopped preserved lemon. Return the chicken to the pan, along with any juices, then bring up to a boil. Lower the heat to a simmer, then cover the pan and cook until the chicken is fully cooked through, about 20-25 minutes. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Garnish, then serve! Taste the sauce, adjust the seasoning as needed, then transfer the chicken pieces to a large platter. Spoon the sauce on top, then sprinkle with chopped fresh cilantro and additional lemon rounds or wedges for serving. Enjoy immediately with couscous!
Notes
- Nutrition facts do not include couscous or flatbread.
- No preserved lemons? Remove the peel of a lemon with a vegetable peeler (being careful to avoid any of the white pith), then very thinly slice into strips, rotate 90 degrees, and finely chop.
- Preserved lemons have a lot of salt, so season the remaining ingredients sparingly. Taste and adjust the sauce as needed before serving.
- You can substitute bone-in, skin-on chicken thighs with either a whole cut up chicken or all drumsticks if preferred. If using bone-in, skin-in chicken breasts, add 5-10 minutes of cook time.
- Make-ahead: Prepare the dish up to the simmering stage, then cool and refrigerate. When ready to serve, gently reheat over medium heat until warmed through.
- Store leftovers in an airtight container in a fridge for up to 3 days.
- Reheat on a stovetop over medium heat or in a microwave until hot.
- Freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight before reheating
Nutrition
Photography by: Megan McKeehan.
Perfectly flavorful one pot dinner.
Thank you, Jesica! I am totally in love with the flavors in this dish. Warm and cozy, but with a fantastic acidity. Really glad you enjoyed! xo, Ari