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Moroccan Chicken

This Moroccan Chicken is bursting with flavor! A blend of spices and tender chicken creates a dish that’s perfect for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: Chicken, Easy, Spicy
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds bone-in, skin-on chicken thighs
  • to taste Salt and pepper
  • 1 thinly sliced onion
  • 1 cup chicken broth
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 cup green olives
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • Lemon wedges for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. When the oil is hot, add the chicken thighs skin-side down, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the sliced onions and sauté until they are soft and translucent, about 3-4 minutes. The leftover drippings from the chicken will add extra flavor to the onions.
  • Stir in the paprika, ground cumin, ground cinnamon, ground ginger, and ground turmeric. Cook for about 1 minute until the spices become fragrant.
  • Pour in the chicken broth and bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, skin-side up, and add the green olives and lemon juice. Cover the skillet, reduce the heat to low, and let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.
  • Once the chicken is fully cooked, remove it from the heat and sprinkle with chopped parsley. Serve with lemon wedges on the side for an extra burst of freshness.

Equipment

  • Heavy-bottomed skillet or Dutch oven
  • Tongs
  • Measuring spoons
  • Sharp Knife

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze the chicken in a freezer-safe container for up to 3 months.
  • Thaw overnight in the refrigerator before reheating in a skillet over low heat.