Moroccan Chicken with Lemon & Olives
Golden chicken thighs braised with onion, ginger, turmeric and cumin until tender, then finished with buttery green olives and lemon — a tagine-style one-pot dinner without the dried fruit.
Nutrition per serving
2 thighs with sauce- Net carbs
- 6.3g
- Calories
- 565kcal
- Protein
- 37g
- Fat
- 43g
- Total carbs
- 8.5 g
- Fiber
- 2.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With cauliflower & zucchini: Cauliflower florets braise in the spiced broth and zucchini goes in at the end, turning the pot into a complete one-pot meal.
- Add the cauliflower with the broth so it braises around the chicken, and tuck the zucchini in with the olives for the last 10 minutes. Use a wide pot so everything fits in one layer.
Fish tagine (cod): Thick cod fillets poached in the same lemony, spiced onion broth with olives — a quick stovetop version that is common along the Moroccan coast.
- Skip the oven and the browning. Rub the fish with the spice mix and set it aside. Cook the onion in the olive oil, add the garlic, ginger, broth and lemon, and simmer 10 minutes.
- Nestle in the fish and olives, cover and simmer gently 8–10 minutes, until the fish is opaque, flakes easily and reads 145°F (63°C). Finish with the lemon juice and herbs.
- Chicken & spice rub
- Braise
- Nice to have (optional)
- Chicken & spice rub
- Braise
- Also add
- Nice to have (optional)
- Chicken & spice rub
- Braise
- Nice to have (optional)
Estimated cost $9.27 for 4 servings ($2.32 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Mix the ground ginger, turmeric, cumin, paprika, cinnamon, ¾ tsp salt and the pepper. Pat the thighs dry and rub the spices all over them.
-
Heat the oil in a large Dutch oven or deep oven-safe skillet over medium-high heat. Brown the thighs skin-side down 6–8 minutes, without moving them, until the skin is deep golden and much of the fat has rendered. Flip, cook 2 minutes and transfer to a plate. Pour off all but about 1 tbsp fat.
-
Lower the heat to medium. Add the onion and the remaining ¼ tsp salt and cook 6–8 minutes, until soft and golden. Stir in the garlic and fresh ginger and cook 1 minute.
-
Pour in the broth and scrape up the browned bits. Add the lemon slices and bring to a simmer.
-
Nestle the chicken back in skin-side up, keeping the skin above the liquid, and braise uncovered in the oven for 30 minutes.
-
Scatter the olives around the chicken and braise 10 minutes more, until the sauce has reduced and the thighs read at least 165°F (74°C); they are most tender at 175–185°F (79–85°C).
-
Stir the lemon juice into the sauce, taste for salt (the olives are salty) and scatter with the herbs. Serve with cauliflower rice to soak up the sauce.
Tips for success
-
If you can find preserved lemon, use the rinsed, sliced rind of 1 small one instead of the fresh lemon slices for a deeper, more authentic flavor. - A pinch of saffron crumbled into the broth adds color and a floral note.
- Mild green olives such as Castelvetrano are buttery and not too salty. If yours are very briny, rinse them first.
Nice to have, not needed
- A Dutch oven or a tagine is ideal — any deep oven-safe skillet works, covered loosely with foil if it splatters.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat covered at 350°F (175°C) for 15–20 minutes or in a covered pan over low heat; uncover for the last few minutes to re-crisp the skin.
Prep tip: Like most braises, it tastes even better the next day, so it’s ideal for cooking ahead.
Refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F (175°C) or gently on the stovetop.
Variations
2 variations, each with its own ingredients and macrosWith cauliflower & zucchini
VeggiesCauliflower florets braise in the spiced broth and zucchini goes in at the end, turning the pot into a complete one-pot meal.
- + 4 cups cauliflower florets
- + 1 medium zucchini
10 g net · 598 kcal · 39 g protein · 43 g fat · ≈$3.12 per serving (+4.1 g net carbs vs the original)
Fish tagine (cod)
ProteinThick cod fillets poached in the same lemony, spiced onion broth with olives — a quick stovetop version that is common along the Moroccan coast.
- bone-in, skin-on chicken thighs → thick cod or halibut fillets (6 oz / 170 g each)
5.7 g net · 235 kcal · 32 g protein · 8.4 g fat · ≈$4.47 per serving (−0.6 g net carbs vs the original)
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