Savory High Protein Moroccan Braised Chicken with Olives
A flavorful and comforting Moroccan-inspired braised chicken dish with olives, aromatic spices, and fresh herbs. Perfect for weeknights or entertaining, this recipe delivers tender chicken thighs in a rich, savory sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Moroccan
Ingredients
- 4–6 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
- 1 cup (150 grams) pitted green olives, preferably brined (Castelvetrano recommended)
- 1 medium yellow or white onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 ½ cups (360 ml) chicken broth, homemade or low-sodium store-bought
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional)
- A handful of fresh cilantro and parsley, chopped
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add chicken skin-side down and sear for 5–7 minutes until golden brown and crisp. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- Lower heat to medium and add sliced onion, minced garlic, and grated ginger to the pan. Cook for 4–5 minutes until softened and fragrant, scraping up browned bits.
- Stir in cumin, cinnamon, turmeric, and cayenne pepper. Toast spices for 1 minute.
- Mix in 2 tablespoons tomato paste and cook briefly to deepen flavor.
- Pour in 1 ½ cups chicken broth, scraping the pan bottom to deglaze. Bring to a simmer.
- Return chicken thighs to the pan skin-side up and scatter olives around them. Cover with a lid and reduce heat to low.
- Braise gently for 35–40 minutes until chicken is tender and internal temperature reaches 165°F (74°C). Sauce should thicken slightly.
- Stir in chopped cilantro and parsley, squeeze lemon juice over the top, and adjust seasoning with salt and pepper.
- Serve warm over couscous, rice, or mashed potatoes.
Notes
Use bone-in, skin-on chicken thighs for best flavor and moisture. Do not skip searing to develop depth of flavor. Keep heat low during braising to avoid drying out chicken or burning sauce. If sauce is too thin at the end, remove chicken and simmer uncovered to thicken. Green olives are preferred for their mild brine; black olives can be used with added lemon zest or preserved lemon to balance flavor. This recipe is naturally gluten-free and can be adapted for slow cooker or vegetarian versions.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 375
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 38
Keywords: Moroccan chicken, braised chicken, high protein, olives, easy dinner, weeknight meal, Mediterranean, gluten-free