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Golden brown Moroccan braised chicken thighs in a Dutch oven with green olives and fresh herbs

One Pot Moroccan Braised Chicken with Olives

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 bone -in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon saffron threads, crushed
  • 1 cup low -sodium chicken broth
  • 0.5 cup green olives, pitted
  • 1 whole preserved lemon, pulp removed and rind sliced into strips
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Method
 

  1. Season chicken thighs on both sides with salt and black pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Place chicken skin-side down in the pot and sear until the skin is golden brown and crisp, approximately 6 to 8 minutes.
  4. Flip chicken and sear the bottom for 2 minutes, then remove chicken from the pot and set aside.
  5. Reduce heat to medium, add diced onion to the remaining fat, and sauté until translucent, about 5 minutes.
  6. Stir in garlic, ginger, cumin, turmeric, cinnamon, and saffron; cook for 1 minute until fragrant.
  7. Pour in chicken broth and scrape the bottom of the pot to release any browned bits.
  8. Return chicken thighs to the pot, skin-side up, and bring the liquid to a simmer.
  9. Cover the pot and reduce heat to low; braise for 25 to 30 minutes until chicken is cooked through.
  10. Stir in olives and preserved lemon strips; simmer uncovered for 5 minutes to thicken the sauce slightly.
  11. Garnish with fresh cilantro and parsley before serving.