Description
Make Moroccan Chicken and Olive Stew with tender chicken, briny olives, and warm spices. A rich, flavorful dish perfect for any occasion!
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
1. In a bowl, mix cumin, coriander, turmeric, ginger, cinnamon, paprika, salt, and pepper. Rub onto the chicken along with olive oil, garlic, and lemon juice. Marinate for at least 1 hour.
2. Heat a Dutch oven over medium-high heat. Brown the chicken on both sides, then remove and set aside.
3. Add onions to the same pot and cook until softened. Pour in chicken broth and scrape up browned bits.
4. Return the chicken to the pot. Add olives, preserved lemon, and honey. Cover and simmer for 30–40 minutes until chicken is tender.
5. Stir in cilantro and parsley before serving. Serve hot with couscous or rice.
Notes
– Use preserved lemons for authentic Moroccan flavor.
– Searing the chicken adds depth of flavor.
– This dish tastes even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: Moroccan
Nutrition
- Calories: 380 per serving
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g