Quick Braised Chicken with Moroccan Spices Lemon and Olives
Elevate your weeknight dinner routine with this Quick Braised Chicken with Moroccan Spices, Lemon, and Olives—a vibrant dish that balances bold, earthy flavors with zesty and briny notes. Juicy, golden-browned chicken thighs are gently simmered in a richly spiced broth infused with cinnamon, turmeric, cumin, and paprika, then brightened with preserved lemon and savory green olives. This one-pot recipe is ready in just 35 minutes of cook time, making it perfect for busy nights without compromising on flavor. Serve it over fluffy couscous, rice, or with crusty bread to soak up the luscious sauce. With its simple yet aromatic ingredients and versatile serving options, this dish is a must-try for fans of global-inspired cuisine.
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1.5 cups chicken broth
- 1 whole preserved lemon, rinsed and thinly sliced
- 0.75 cup pitted green olives
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
Step 2
Heat the olive oil in a large skillet or shallow Dutch oven over medium-high heat.
Step 3
Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown and crisp. Flip and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside.
Step 4
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes until softened.
Step 5
Add the minced garlic, ground cinnamon, turmeric, cumin, and paprika, stirring to coat the onions and release the spices' aroma, about 1 minute.
Step 6
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the liquid to a simmer.
Step 7
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Step 8
Add the preserved lemon slices and green olives around the chicken.
Step 9
Cover the skillet with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Step 10
Uncover the skillet and increase the heat slightly to allow the sauce to reduce for 5 minutes if desired.
Step 11
Garnish with freshly chopped parsley and serve warm with couscous, rice, or crusty bread.
Nutrition Facts
| Serving size | (1600.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2606.3 |
| Total Fat 197.5g | 0% |
| Saturated Fat 50.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 6354.3mg | 0% |
| Total Carbohydrate 32.2g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 8.8g | |
| Protein 170.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 265.5mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 2840.3mg | 0% |
Source of Calories