Moroccan Chicken

This Moroccan Chicken is a flavorful one-pot wonder! Juicy chicken thighs simmered with aromatic spices and olives will transport you to Morocco.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: Moroccan

1 tablespoon olive oil A light oil that adds richness and assists in browning the chicken.
2 pounds bone-in skin-on chicken thighs The marbled fat keeps the thighs moist and flavorful.
Salt and pepper to taste
1 thinly sliced onion Adds sweetness and depth when caramelized.
1 cup chicken broth Provides moisture and a base for the sauce.
1 tablespoon paprika Adds a subtle smokiness and vibrant color.
2 teaspoons ground cumin Brings warmth and earthiness to the dish.
1 teaspoon ground cinnamon Offers a hint of sweetness and warmth.
1 teaspoon ground ginger Adds a zesty kick.
1 teaspoon ground turmeric Imparts a beautiful golden color and health benefits.
1 cup green olives Provides a briny contrast to the rich chicken.
1 tablespoon lemon juice Brightens the dish with acidity.
2 tablespoons chopped parsley For a fresh finish.
Lemon wedges for garnish (optional)

Method: Moroccan Chicken

Step 1: Prepare the Chicken - Start by seasoning the chicken thighs generously with salt and pepper.
Step 2: Sauté the Aromatics - In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5-7 minutes.
Step 3: Brown the Chicken - Add the seasoned chicken thighs to the pan, skin-side down. Sear for about 5-7 minutes until golden brown. Flip and brown the other side for another 5 minutes.
Step 4: Add the Spices - Sprinkle in the paprika, cumin, cinnamon, ginger, and turmeric. Stir to coat the chicken and onion.
Step 5: Pour in the Broth - Add chicken broth, scraping up any browned bits. Bring to a gentle simmer.
Step 6: Incorporate the Olives - Stir in green olives and lemon juice.
Step 7: Cover and Cook - Cover the skillet and reduce heat to low. Simmer for about 30-35 minutes, until chicken is cooked through.
Step 8: Garnish and Serve - Remove from heat, sprinkle with parsley, and serve with lemon wedges.

For a spicier version, add cayenne pepper or harissa.
Let the dish sit for a few minutes after cooking to deepen flavors.
Pairs beautifully with couscous or warm pita bread.
Leftovers can be stored in an airtight container in the fridge for up to three days.