home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Moroccan Lemon and Olive Chicken

Bone-in chicken thighs braised in Moroccan spices.
share on pinterest share on facebook email recipe print recipe
Moroccan Lemon and Olive Chicken
92% of users like this recipe
( 13 votes )

What do you think?









Servings: 2
Total Time: 1 hour
Recipe by: Frankie

Ingredients

4 bone-in skin-on chicken thighs
2 TBSP olive oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
1/2 tsp ground ginger
2 tsp paprika
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp ground cinnamon
2 cups chicken broth
1/2 medium lemon, cut into 8 thin wedges
1/3 cup pitted green olives
salt & pepper

Directions

1. Pat chicken thighs dry with paper towels and generously season both sides with salt and pepper.

2. Heat oil in a large skillet over medium-high heat (oil will shimmer when hot).

3. Place the chicken thighs skin-side down in the hot pan and let cook without moving them for about 7 minutes or until skin is brown and crispy. Flip chicken over and cook 3 more minutes. Remove chicken from the pan and place on plate, cover the chicken loosely with aluminum foil. Discard all oil from the pan.

4. Reduce heat to medium and add the onion to the pan. Cook the onions, stirring occasionally, until golden brown, about 3 minutes.

5. Stir in the garlic and ginger cook for 15 seconds then stir in the paprika, turmeric, cumin, and cinnamon.

6. Slowly stir in the chicken broth and scrape the bottom of the pan with a wooden spoon or spatula to release anything stuck on the pan, bring to a boil.

7. Place the chicken back in the pan skin-side up and add the lemon wedges along side the chicken. Cover the pan and reduce heat to medium-low, cook for about 25 minutes or until chicken is cooked through.

8. Remove the chicken from the pan onto a platter skin-side up. Add the olives to the pan and stir in with the sauce. Increase the heat to medium-high, bring to a boil and reduce sauce to desired thickness. Season sauce with salt and pepper if necessary.

9. Pour the sauce over the chicken and serve.

Notes & Tips

Goes great with rice or couscous.




Recipe Feedback


Be the first to share feedback






For Your Kitchen