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Moroccan Chicken Recipe

Cooked with onions, garlic, lemon, and olives and seasoned with bold North African spices, this Moroccan chicken is incredibly flavorful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 410 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

Spice mix:
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
Chicken:
  • 2 pounds chicken thighs bone-in, skin-on; 6 thighs
  • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion sliced
  • 1 tablespoon garlic minced
  • 1 teaspoon fresh ginger root minced
  • 1 cup chicken broth
  • 1 lemon thinly sliced
  • ½ cup green olives pitted
  • 2 tablespoons cilantro chopped

Instructions

    Cup of Yum
  1. Combine the spices in a small bowl. Set aside.
  2. Season both sides of the chicken pieces with salt and pepper. Heat the oil in a large, heavy-bottomed deep skillet or Dutch oven over medium-high heat until shimmering.
  3. Add the chicken pieces, skin side down, in a single layer (work in batches if necessary). Cook them until golden brown, about 5 minutes. Flip the chicken pieces over and brown the other side for about 3 more minutes. If the pan becomes too hot, reduce the heat to medium. Transfer the chicken to a plate and set it aside.
  4. Reduce the heat to medium. Add the onion slices and cook, stirring occasionally, until golden brown, for about 5 minutes. If the pan becomes too dry, add 1-2 tablespoons of water.
  5. Add the minced garlic, ginger, and spice mix. Cook, stirring, until fragrant, about 30 seconds.
  6. Stir in the broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
  7. Add the chicken back in, skin side up. Nestle the lemon slices and olives around the chicken pieces. Bring the mixture back to a steady simmer.
  8. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, for 20-30 minutes.
  9. Garnish with cilantro and serve.

Notes

  • Depending on the size of your pan, you might need to brown the chicken pieces in two batches. I use a fairly small Dutch oven to make this recipe, so I brown four chicken pieces first and then the remaining ones. You don't want them too crowded in the pan - if they are, they won't brown as much, and the dish won't be as flavorful.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered (to prevent splatters) in the microwave at 50% power.
  • You can freeze the cooled leftovers in a freezer-safe container for up to three months and thaw them overnight in the fridge before reheating them. 

Nutrition Information

Serving 1thigh with olives and sauce Calories 410kcal (21%) Carbohydrates 6g (2%) Protein 26g (52%) Fat 32g (49%) Saturated Fat 8g (40%) Sodium 813mg (34%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 410

% Daily Value*

Serving 1thigh with olives and sauce
Calories 410kcal 21%
Carbohydrates 6g 2%
Protein 26g 52%
Fat 32g 49%
Saturated Fat 8g 40%
Sodium 813mg 34%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.