Flavorful Moroccan Chicken with Lemon and Olives – A Hearty One-Pot Delight

Flavorful Moroccan Chicken with Lemon and Olives – A Hearty One-Pot Delight

Flavorful Moroccan Chicken with Lemon and Olives – A Hearty One-Pot Delight

Experience the magic of North African cuisine with this authentic Moroccan Chicken recipe. This comforting, one-pot dish brings together tender chicken thighs, fragrant spices, tangy lemon slices, and briny green olives for a savory, aromatic meal that’s as satisfying as it is easy to make. Whether you're cooking for your family on a busy weeknight or impressing guests at a dinner party, this Moroccan-inspired dish is sure to be a hit.

Why You’ll Love This Moroccan Chicken

• Authentic Moroccan Flavor: A bold mix of paprika, cumin, cinnamon, and cayenne gives this dish its traditional flavor profile.
• One-Pot Convenience: Everything cooks in one pan, making cleanup easy.
• Customizable and Versatile: Pairs beautifully with couscous, rice, quinoa, or vegetables.
• Perfect for Meal Prep: Make it in advance and reheat for lunch or dinner during the week.

Ingredients

Spice Blend:

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper

Chicken and Sauce:

• 2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 cup chicken broth
• 1 lemon, thinly sliced
• ½ cup pitted green olives
• 2 tablespoons chopped fresh cilantro (for garnish)

Instructions

1.Make the Spice Mix

In a small bowl, combine paprika, cumin, cinnamon, and cayenne. Set aside.

2.Season the Chicken

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

3.Brown the Chicken

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken skin-side down and cook for about 5 minutes until golden brown. Flip and cook the other side for 3 minutes. Remove from the pan and set aside.

4.Sauté the Onion

Lower the heat to medium. In the same skillet, add the sliced onion. Cook, stirring occasionally, until soft and golden—about 5 minutes. If the pan is too dry, add a splash of water.

5.Add Garlic, Ginger, and Spices

Stir in the minced garlic, fresh ginger, and your prepared spice mix. Cook for 30 seconds until aromatic.

6.Deglaze with Broth

Pour in the chicken broth, scraping up the browned bits at the bottom of the pan. Return the chicken to the skillet, skin-side up.

7.Add Lemon and Olives

Tuck lemon slices and green olives around the chicken pieces.

8.Simmer to Finish

Bring to a gentle simmer. Cover the pan, reduce the heat to medium-low, and cook for 20–30 minutes, or until the chicken is fully cooked and tender.

9.Garnish and Serve

Sprinkle with fresh chopped cilantro just before serving.

Serving Suggestions

This Moroccan Chicken is wonderfully versatile. Try serving it with:

• Couscous – The classic pairing that absorbs the flavorful sauce.
• Steamed Rice – Basmati or jasmine rice works perfectly.
• Quinoa – A high-protein, gluten-free alternative.
• Roasted Vegetables – Think carrots, zucchini, eggplant, or bell peppers.
• Warm Flatbread or Pita – Perfect for scooping up the sauce.

Pro Tips for Success

• Brown in Batches: Avoid crowding the pan when searing the chicken to ensure proper browning.
• Use Boneless Thighs If Desired: Boneless chicken thighs cook faster and are still flavorful—just adjust the cook time.
• Avoid Chicken Breasts: They tend to dry out and lack the depth of flavor that thighs provide.
• Fresh Is Best: Use fresh garlic and ginger for the richest taste. Powdered versions won't deliver the same depth.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently to retain moisture.

Frequently Asked Questions