Moroccan Chicken with Olives – A Family Favorite Recipe

As someone who has made this dish countless times, I can tell you—this Moroccan chicken with olives is a guaranteed crowd-pleaser. It's one of those recipes that fills your home with mouthwatering aromas, makes your guests feel like royalty, and has even the pickiest eaters (yes, even the kids) coming back for seconds. The secret? A perfect blend of warm spices, tangy preserved lemon, and briny olives, all coming together in a rich, flavorful sauce.

Ingredients You'll Need

Grab a piece of paper and a pen because you’ll want to write down these ingredients—you won’t want to miss a single one:

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 (adjust for spice level!)

1 teaspoon salt

4 bone-in, skin-on chicken thighs (or more if you're feeding a crowd!)

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

How to Make It

1. Spice It Up

In a small bowl, mix together paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt. Rub this aromatic blend all over the chicken thighs, making sure every bite is packed with flavor.

2. Sear for Maximum Flavor

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken, skin-side down, and let it sizzle until beautifully golden—about 5 minutes per side. Remove and set aside. This step locks in flavor and gives the sauce an extra depth that you don’t want to miss!

3. Sauté the Aromatics

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute to bring out their natural sweetness.

4. Build the Sauce

Pour in the chicken broth, making sure to scrape up all those flavorful brown bits from the bottom. Add the diced tomatoes and cinnamon stick, then return the chicken to the pot. Bring everything to a gentle boil.

5. Let It Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This is where the magic happens—the chicken becomes incredibly tender, and the flavors meld together perfectly.

6. The Final Touch

Stir in the preserved lemon, green olives, cilantro, and parsley. Let everything cook uncovered for another 10 minutes so the flavors can blend beautifully. Remove the cinnamon stick before serving.

How to Serve It

This dish is best served with fluffy couscous, warm crusty bread, or over a bed of buttery rice. Spoon the rich, spiced sauce generously over the chicken and garnish with extra fresh herbs if you’re feeling fancy!

Is This Recipe Healthy? Absolutely!

This Moroccan chicken with olives is packed with lean protein, healthy fats, and antioxidants from the spices. The olives and preserved lemon add a dose of gut-friendly probiotics, and if you’re looking for even more protein, just throw in extra chicken thighs!

Is This Recipe Healthy? Absolutely!

For those watching their calorie intake, here’s an estimate per serving (based on 4 servings):

Calories: ~350 kcal

Protein: 28g

Carbs: 12g

Fat: 18g (mostly healthy fats!)

Final Tip

This dish tastes even better the next day! The flavors deepen overnight, making leftovers an absolute treat.