One Pot Braised Moroccan Chicken with Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised chicken thighs in a aromatic sauce of warm spices, preserved lemons, and green olives. This one-pot Moroccan dish is fragrant and boldly flavored, often served with couscous.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6-8 pieces bone-in skin-on chicken thighs, (about 3½ lbs)
- 2½ tsp kosher salt, (divided)
- ½ tsp freshly ground black pepper
- 3 Tbsp extra virgin olive oil
- 1 medium yellow onion, (peeled and thinly sliced into half moons)
- 4 cloves garlic, (finely chopped)
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ginger paste (or ground ginger)
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 cups (475ml) low-sodium chicken broth
- 1 cup (140g) Castelvetrano olives, (pitted and halved)
- 1 preserved lemon, (roughly chopped (about ¼ cup) or 1 fresh lemon, see note below)
- 2 Tbsp fresh cilantro, (for garnish, chopped)
- 1 lemon, (cut into rounds or wedges for serving)
- Moroccan couscous or flatbread for serving
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1312mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.