Description
A flavorful Moroccan chicken dish cooked with olives and preserved lemons, offering a mix of savory and tangy flavors.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 preserved lemon, quartered
- 1 cup green olives, pitted
- 2 tbsp olive oil
- 1 cup chicken broth
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a tagine or deep skillet over medium heat.
- Season chicken thighs with salt and pepper, then brown on both sides for 5 minutes per side. Remove and set aside.
- In the same pot, sauté onions and garlic until soft, about 3 minutes.
- Add all spices (cumin, coriander, ginger, turmeric, cinnamon, black pepper) and stir for 1 minute.
- Return chicken to the pot and pour in chicken broth.
- Add preserved lemon and olives, cover, and simmer on low heat for 35-40 minutes.
- Garnish with fresh cilantro before serving.
Notes
- If preserved lemons are unavailable, use lemon zest and a squeeze of juice.
- Serve with couscous or crusty bread.
- Adjust salt carefully as olives and preserved lemons are already salty.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Moroccan chicken, tagine, olives, preserved lemon, easy dinner