Description
A fragrant and savory one-pot Moroccan chicken dish featuring olives, lemon, and warm spices like cinnamon and cumin.
Ingredients
- 1 lemon, thinly sliced
- 1 tbsp fresh garlic, minced
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 1/2 cup pitted green olives
- 1 tsp fresh ginger, minced
- 1 cup chicken broth
- 2 tbsp fresh cilantro, chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Combine the paprika, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
- Pat the chicken thighs dry and season liberally with salt and pepper on both sides.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook for 3 minutes more. Remove chicken to a plate.
- Reduce heat to medium. Add the onions to the pan and cook for 5 minutes until softened and golden.
- Add the garlic, ginger, and spice mixture. Stir constantly for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the pan, skin-side up. Nestle the lemon slices and olives around the meat.
- Cover the pot, reduce heat to medium-low, and simmer for 25-30 minutes until the chicken is fully cooked.
- Garnish with fresh cilantro and serve hot.
Notes
If you prefer a milder flavor, you can reduce the cayenne pepper. Serve with couscous or crusty bread to absorb the sauce.
- Prep Time: 15 min
- Resting Time: 5 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 thigh
- Calories: 410
- Sugar: 2g
- Sodium: 813mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 0mg
Keywords: Moroccan Chicken, easy dinner, one pot meal, healthy chicken recipe