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Moroccan spiced chicken with green olives and lemon in a ceramic pan

Moroccan Chicken with Olives

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Moroccan-style chicken with olives, lemon, warming spices, and savory pan sauce.
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Ingredients Method Notes

Ingredients
  

  • 3 lb bone-in chicken thighs or drumsticks
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 1/2 cup pitted green olives
  • 1 preserved lemon, rind rinsed and thinly sliced (or zest of 1 lemon plus 2 Tbsp lemon juice)
  • 1/4 cup chopped cilantro or parsley

Method
 

  1. Heat oven to 350°F. Season chicken with salt and pepper.
  2. Heat olive oil in an oven-safe deep skillet or Dutch oven. Brown chicken skin-side down, then turn and brown briefly. Remove to a plate.
  3. Add onion to the pot and cook until softened. Stir in garlic, cumin, ginger, paprika, turmeric, and cinnamon for 30 seconds.
  4. Pour in chicken broth and scrape the browned bits from the bottom. Return chicken to the pot skin-side up.
  5. Scatter olives and preserved lemon rind around the chicken. Cover and bake for 35 minutes.
  6. Uncover and bake 20–35 minutes longer until the chicken reaches at least 165°F and is tender. For extra browning, broil briefly while watching closely.
  7. Sprinkle with cilantro or parsley and spoon the lemon-olive pan sauce over the chicken.

Notes

Recipe #253
Helpful Notes & Storage
  • Preserved lemon has a stronger salty-citrus flavor than fresh lemon; the fresh-lemon option is milder.
  • Taste the sauce before adding extra salt, since olives and preserved lemon can be salty.
  • Serve with rice, couscous, or roasted potatoes.
  • Refrigerate leftovers promptly in covered containers and use within 3–4 days, or freeze. Reheat leftovers to 165°F. Cook chicken to 165°F.
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