by: Ari Laing
Cook Time
50 minutes
Prep Time
20 minutes
Yield
6 servings
@wellseasonedstudio
“This is hearty, comforting, and full of rich flavor without being too heavy. If you can get your hands on preserved lemon, that really takes the flavor above and beyond!”
Total Time
50 minutes
Prep Time
20 minutes
Yield
6 servings
summary
This one-pot braised Moroccan chicken with olives and lemons recipe is a fragrant family-style dinner that I love to serve with couscous. The chicken is pan-seared and then simmered until tender and juicy with warm, aromatic spices, pitted green olives and preserved lemon. Perfect for weeknights and special occasions alike!
ingredients
- 6 pieces bone-in, skin-on chicken thighs, about 3 pounds
- 2½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, thinly sliced into half moons
- 4 cloves garlic, finely chopped
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ginger paste or ground ginger
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 2 cups 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)
- 2 tablespoons fresh cilantro, chopped, to serve
- 1 lemon cut into rounds or wedges, to serve
- Prepared Moroccan couscous, to serve
directions
- Pat the chicken dry with a paper towel, then season generously on all sides with 2 teaspoons of the kosher salt and the black pepper.
- Heat the 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.
- Add sliced onion to the pan, then season with the remaining ½ teaspoon of kosher salt. Cook, stirring occasionally, until softened, about 4–5 minutes. Add garlic, paprika, cumin, ginger, turmeric, cinnamon and cayenne pepper. Cook, stirring occasionally, for 1–2 minutes.
- Pour in the broth, then use a spatula to scrape up any browned bits from the bottom of the pan. Stir in the 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 25 minutes. The chicken is safe to eat when it reaches an internal temperature of 165°F. 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 lemon rounds or wedges for serving. Enjoy immediately with couscous!
notes
If you don’t have access to preserved lemons, you can remove the peel of a lemon with a vegetable peeler (being careful to avoid any of the white pith), slice into very thin strips and chop finely.
Preserved lemons have a lot of salt, so season the remaining ingredients sparingly. Taste and adjust the sauce as needed before serving.
You can replace the bone-in, skin-on chicken thighs in this one-pot braised chicken recipe with either a whole cut-up chicken or all drumsticks. If using bone-in, skin-on chicken breasts, add 5–10 minutes of cook time.
