Authentic Moroccan Braised Chicken With Olives
Experience the heart of Moroccan cuisine with this one-pot braised chicken. Tender chicken thighs simmered in a fragrant, aromatic sauce with briny olives and tangy preserved lemons for a truly soulful meal.
Equipment
- Dutch oven
- wooden spoon
- Small bowl
Ingredients
- 6-8 pieces bone-in skin-on chicken thighs about 3½ lbs
- 2.5 tsp kosher salt divided
- 0.5 tsp freshly ground black pepper
- 3 Tbsp extra virgin olive oil
- 1 medium yellow onion peeled and thinly sliced into half moons
- 4 cloves garlic finely chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 0.5 tsp ginger paste or ground ginger
- 0.5 tsp turmeric
- 0.25 tsp ground cinnamon
- 0.25 tsp cayenne pepper
- 1 pinch saffron threads
- 1 Tbsp honey
- 2 cups low-sodium chicken broth (475ml)
- 1 cup Castelvetrano olives pitted and halved
- 1 preserved lemon roughly chopped (about ¼ cup)
- 2 Tbsp fresh cilantro chopped, for garnish
- Lemon wedges for serving (optional)
Instructions
Season and Sear the Chicken
- Pat the chicken thighs completely dry with a paper towel. Season them generously on all sides with 2 teaspoons of kosher salt and the black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once shimmering, place the chicken thighs skin-side down in the pan. Brown the chicken in batches for 10-12 minutes, flipping once, until both sides have a deep golden-brown crust. Transfer the seared chicken to a plate and set aside.
Build the Aromatic Base
- Reduce the heat to medium. Add the sliced onion to the pan, seasoning with the remaining ½ teaspoon of salt. Cook, stirring occasionally, for 4-5 minutes until the onions are soft and have picked up some color from the pan.
- Add the chopped garlic, paprika, cumin, ginger, turmeric, cinnamon, and cayenne. Stir constantly and cook for about one minute until the spices are very fragrant.
Deglaze and Simmer
- Pour in the chicken broth, using a wooden spoon to scrape all the flavorful browned bits from the bottom of the pan.
- In a small bowl, bloom the pinch of saffron in a tablespoon of warm water for a minute. Stir the saffron water and the honey into the broth.
- Stir in the halved Castelvetrano olives and the chopped preserved lemon. Return the seared chicken thighs and any accumulated juices from the plate back into the pot. Bring the liquid to a boil, then immediately reduce the heat to low for a gentle simmer.
Braise and Garnish
- Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through, tender, and reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust seasoning if needed. Serve the chicken warm, spooning the sauce and olives over the top. Garnish with fresh cilantro and lemon wedges, if desired.
Notes
Searing Tip: Do not skip searing the chicken. This creates a deep, savory flavor base for the entire dish. Brown the chicken in batches to avoid steaming it and to ensure a beautiful crust. Flavor Balance: The small amount of honey is crucial for balancing the saltiness of the olives and the tang from the preserved lemons. Taste the sauce at the end before adding more salt. Storage: This dish is fantastic for making ahead as the flavors deepen overnight. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop. Variations: For a heartier meal, add cubed potatoes, carrots, or a cup of chickpeas along with the broth during the simmering step. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 550kcalCarbohydrates: 8gProtein: 35gFat: 40gSaturated Fat: 10gCholesterol: 150mgSodium: 1200mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 350IUVitamin C: 8mgCalcium: 60mgIron: 2mg
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