Go Back
–+ servings

Moroccan Braised Chicken and Olives

This Moroccan Braised Chicken and Olives recipe is a must-try for anyone who loves a delicious blend of flavors.
Print Recipe
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Anytime, Dinner, Lunch, Main Course
Cuisine: Moroccan
Keyword: Moroccan Braised Chicken and Olives Recipe
Servings: 8 Servings
Calories: 341 kcal

Equipment

  • Large oven-safe skillet with a lid or aluminum foil
  • Cutting board and knife for chopping onion and garlic
  • Measuring spoons and cups for measuring ingredients
  • Spoon or spatula for stirring

Ingredients

  • 8 bone-in skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 1 cup green olives pitted and sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350°F (180°C)
  • Season chicken thighs with salt and pepper.
  • Heat olive oil in a large oven-safe skillet over medium-high heat.
  • Add chicken and cook until browned, about 4 minutes per side.
  • Remove chicken from skillet and set aside.
  • Add onion to the same skillet and sauté until softened, about 5 minutes.
  • Add garlic and sauté for another minute.
  • Add cumin, coriander, paprika, cinnamon, and cayenne pepper and stir to combine.
  • Pour in chicken broth and bring to a simmer.
  • Return chicken to the skillet, skin side up.
  • Cover skillet with a lid or aluminum foil and transfer to preheated oven.
  • Bake for 40-45 minutes or until chicken is cooked through and tender.
  • Remove skillet from the oven and add olives and lemon juice to the skillet, stirring gently.
  • Garnish with chopped parsley and serve.

Notes

Tips and Tricks

Make sure to brown the chicken thighs well before adding them to the braising liquid to add flavor and texture.
You can prep the onion and garlic ahead of time to save time during cooking.
Use a meat thermometer to ensure that the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Nutrition

Calories: 341kcal | Carbohydrates: 4g | Protein: 26g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 727mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!