Moroccan Chicken and Olive Stew

This Moroccan Chicken and Olive Stew is a fragrant and flavorful dish made with tender chicken, briny olives, warm spices, and a rich, aromatic sauce. Slow-simmered to perfection, this classic Moroccan dish pairs beautifully with couscous, rice, or crusty bread for a satisfying meal.

Why Everyone Loves Moroccan Chicken and Olive Stew

This dish is packed with layers of flavor, from the tangy olives and preserved lemons to the deep warmth of cinnamon, cumin, and ginger. It’s a comforting and nourishing meal that brings authentic Moroccan flavors right to your kitchen. For more delicious meal ideas, check out Quick & Easy Recipes for Every Home Cook.

Ingredients

Chicken & Marinade:

• 2 lbs bone-in, skin-on chicken thighs or drumsticks
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon

Stew:

• 1 large onion, sliced
• 2 cups chicken broth
• 1 cup green olives, pitted
• 1 preserved lemon, quartered (or zest of 1 fresh lemon)
• 1 tsp honey
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine cumin, coriander, turmeric, ginger, cinnamon, paprika, salt, and pepper.
2. Rub the spice mixture onto the chicken thighs along with olive oil, garlic, and lemon juice. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

Step 2: Brown the Chicken

1. Heat a large Dutch oven or deep skillet over medium-high heat.
2. Add the marinated chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.

Step 3: Build the Stew

1. In the same pot, add sliced onions and cook until softened.
2. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
3. Return the chicken to the pot and add olives, preserved lemon, and honey.
4. Reduce heat, cover, and let simmer for 30–40 minutes until the chicken is tender and the sauce is thickened.

Step 4: Garnish and Serve

1. Stir in fresh cilantro and parsley just before serving.
2. Serve hot with couscous, rice, or crusty bread.

How to Serve Moroccan Chicken and Olive Stew

• Serve with warm couscous or rice to soak up the flavorful sauce.
• Garnish with extra parsley or cilantro for freshness.
• Pair with a side of roasted vegetables or a simple Moroccan salad.

How to Store Moroccan Chicken and Olive Stew

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat or in the microwave.
• Freeze for up to 3 months in a freezer-safe container and thaw before reheating.

Tips to Make the Best Moroccan Chicken and Olive Stew

• Use preserved lemons for authentic Moroccan flavor, or substitute with fresh lemon zest.
• Sear the chicken well before simmering to enhance depth of flavor.
• Let the stew simmer slowly to allow the flavors to meld together.

Variations of Moroccan Chicken and Olive Stew

• Spicy Version: Add ½ tsp cayenne pepper for extra heat.
• Vegetarian Version: Swap chicken for chickpeas and add extra vegetables like carrots or zucchini.
• Slow Cooker Version: Cook on low for 6 hours or high for 3–4 hours for a hands-off approach.

FAQs About Moroccan Chicken and Olive Stew

Can I use boneless chicken?
Yes, but bone-in chicken adds more depth of flavor. Reduce cooking time for boneless cuts.

What if I don’t have preserved lemons?
Use fresh lemon zest and a little extra salt to mimic the flavor.

Can I make this dish ahead of time?
Yes! The flavors improve overnight, making it a great make-ahead meal.

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