One Pot Braised Moroccan Chicken with Olives
If you've been searching for a way to spice up your same old weeknight chicken dinners, give this tender and fragrant Moroccan Braised Chicken and Olives a try! The unique blend of warm spices along with tangy preserved lemons and savory green olives creates a boldly flavored chicken dish that is surprisingly simple to make. And best of all, it comes together in one pot! Gluten-free and dairy-free. Enjoy with couscous or flatbread.
Servings: 6 servings
Calories: 128kcal
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
Serving: 1chicken thigh and sauce (doesn't include couscous) | Calories: 128kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 1347mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
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