Moroccan Chicken Recipe

Moroccan chicken with tomatoes, lemon, and green olives in a pot surrounded by herbs, lemon slices, and couscous.

This delicious North African chicken recipe cooked with lemons, olives, and tomatoes is rich in flavor and makes the most succulent chicken!

5 from 5 votes

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Author: This Healthy Table

Ingredients

3 pounds chicken thighs bone-in, skin on
1 ½ tablespoons Ras el Hanout spice blend
2 tablespoons olive oil
1 medium yellow onion thinly sliced
3 cloves garlic minced
pinch saffron
1 tablespoon tomato paste
2 cups chicken stock
2 cups cherry tomatoes
1 preserved lemon diced
¾ cup pitted green olives
optional - roughly chopped parsley and lemon slices for garnish

Instructions

Preheat oven to 350 degrees F.
Coat the chicken in the Ras el Hanout spice.
Heat the olive oil in a dutch oven or other oven-safe pot over medium-high heat. When the oil is hot, add half the chicken skin side down and brown for 3 minutes, then flip and brown for another 2 minutes. Remove chicken and set aside. Repeat with the remaining chicken and remove it from the pot.
Add the onions to the pot with the leftover chicken juices and cook for 5 minutes or until translucent and slightly browned, stirring occasionally.
Add the garlic and stir for 30 seconds. Then add the saffron and tomato paste and stir till combined.
Add the chicken stock and cherry tomatoes. Then nestle the chicken thighs in the pot, covering with as much of the juice, tomatoes, and onions as possible.
Cover the pot and put in the oven to cook for 20 minutes. Add the preserved lemon and green olives to the pot and cook, covered, for another 20 minutes.
Serve the chicken with a side of rice or couscous and topped with optional cilantro or parsley.

Notes

Storage - save leftovers in an airtight container in the refrigerator for up to 3 days. The leftovers are delicious and reheat well.

Ingredient Tip - you can make your own Ras el Hanout spice blend up to 2 months in advance. It's super useful and great in soups and as a rub on meat.

Serving Tip - I recommend serving the chicken alongside rice, couscous, or pearl couscous for a more substantial meal. Rice or couscous will also soak up some of the juices so you get all the flavor.

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