Print

Moroccan Chicken with Olives

Moroccan Chicken with Olives
Print Recipe

A warmly spiced Moroccan chicken dish simmered with green olives, preserved lemon, and aromatic herbs in a golden, saffron-scented sauce. Perfect with couscous or crusty bread.

Ingredients

  • 6 bone-in chicken thighs or legs
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • A pinch of saffron threads (optional)
  • 1 1/2 cups chicken broth
  • 1 preserved lemon, quartered
  • 1 cup green olives, pitted
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches. Remove and set aside.
  2. In the same pot, sauté onions until soft. Add garlic, ginger, turmeric, cinnamon, cumin, and saffron. Stir until fragrant.
  3. Deglaze with a bit of chicken broth, scraping up any browned bits. Add the remaining broth and preserved lemons. Return chicken to the pot.
  4. Bring to a gentle simmer, cover, and cook on low heat for 35 minutes.
  5. Uncover, add green olives, and continue simmering for 10–15 minutes until the sauce reduces slightly.
  6. Sprinkle with chopped cilantro before serving.
  7. Serve hot with couscous, rice, or crusty bread.

Notes

  • Use bone-in chicken for the juiciest results and deeper flavor.
  • If you don’t have preserved lemon, substitute with lemon zest and a pinch of salt.
  • Let the dish rest for 10 minutes before serving to let flavors settle.
  • Tastes even better the next day as flavors deepen.

Find it online: https://www.cookfulcorner.com/moroccan-chicken-with-olives/