Moroccan Spiced Chicken Thighs with Preserved Lemon and Green Olives Recipe
This Moroccan Chicken recipe features tender, bone-in chicken thighs simmered in a fragrant and flavorful sauce made with warm spices, preserved lemon, green olives, and fresh herbs. The combination of paprika, cumin, ginger, cinnamon, turmeric, and cayenne creates a vibrant taste that is both comforting and exotic. Perfect for a hearty dinner, this dish is traditionally cooked on the stovetop in a single pot, making it both simple and delicious.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
Spice Rub
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 can (14-ounce) diced tomatoes
- 1 cinnamon stick
- 1 preserved lemon, chopped
- 1/2 cup green olives
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the spice rub: In a small bowl, mix together paprika, cumin, ground ginger, cinnamon, turmeric, cayenne pepper, and salt. Rub this spice blend all over the chicken thighs, coating them evenly to infuse flavor.
- Brown the chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs and brown them on both sides, about 5 minutes per side, until they develop a golden crust. Then transfer the browned chicken to a plate.
- Sauté onion and garlic: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for an additional 1 minute to release their aromas.
- Add liquids and simmer: Pour in the chicken broth and use a spoon to scrape up any browned bits stuck to the bottom of the pot. Add the diced tomatoes and cinnamon stick. Return the browned chicken thighs to the pot to nestle into the sauce.
- Simmer the chicken: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes to cook the chicken through and meld the flavors.
- Finish with preserved lemon and olives: Stir in the chopped preserved lemon, green olives, chopped cilantro, and parsley. Simmer uncovered for an additional 10 minutes, allowing the sauce to thicken slightly and the chicken to become very tender.
- Final seasoning: Remove and discard the cinnamon stick. Taste the sauce and adjust the seasoning with additional salt if needed to balance the flavors.
- Serve and garnish: Spoon the chicken and its rich sauce onto plates or serving dishes. Garnish with extra fresh cilantro and parsley if desired. Enjoy this vibrant Moroccan-inspired meal!
Notes
- Preserved lemons are key to authentic Moroccan flavor but can be substituted with lemon zest and a little lemon juice if unavailable.
- Bone-in, skin-on thighs provide juiciness and flavor; however, boneless thighs can be used for quicker cooking.
- Serve this dish with couscous, rice, or crusty bread to soak up the delicious sauce.
- Adjust cayenne pepper to taste for a milder or spicier dish.
- This recipe reheats well and flavors improve the next day.
Keywords: Moroccan chicken, chicken thighs, bone-in chicken, preserved lemon, green olives, Mediterranean chicken, slow simmer chicken, spiced chicken stew