Golden chicken thighs, soft onions, ripe tomatoes, briny olives, and chickpeas simmer together into a fragrant braise with layered spice and rich, spoonable sauce. Morocco Infused Olive Oil Blend brings warm cumin, coriander, and cinnamon notes that bloom in the pan and carry through the whole dish. It works beautifully for a cozy family dinner, a relaxed weekend supper, or a dinner party where you want something hearty and memorable.
Moroccan Braised Chicken with Morocco Blend Infused Olive Oil
Tender chicken braises with onions, tomatoes, olives, and warm Moroccan spices for a deeply savory dinner that feels both welcoming and special.
Ingredients
Equipment
Method
Instructions
- Pat the chicken thighs dry and season them with salt and black pepper.
- Heat the Morocco Infused Olive Oil Blend in a large Dutch oven over medium-high heat.
- Sear the chicken skin-side down until deeply golden, then turn and brown the second side. Transfer the chicken to a plate.
- Lower the heat to medium and cook the onion until softened, scraping up the browned bits from the pot.
- Stir in the garlic, cumin, coriander, cinnamon, and cayenne and cook until fragrant.
- Add the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the diced tomatoes and chicken stock, then stir in the olives and chickpeas.
- Return the chicken to the pot, skin-side up, and bring the braise to a gentle simmer.
- Cover and cook on low heat until the chicken is tender and cooked through, about 35 to 40 minutes.
- Uncover and simmer a few minutes more if you want the sauce a little thicker.
- Finish with lemon juice, cilantro, and parsley, then serve hot.
Notes
Serve with couscous, rice, or warm flatbread to soak up the sauce. The braise tastes even better after the flavors settle for a few minutes. For a slightly richer finish, skim only a little of the fat before serving so the sauce keeps its gloss.
Tried this recipe?
Let us know how it was!Recipe Tips
- Brown the chicken in batches so the skin develops good color before the braise.
- Keep the simmer gentle once the liquid goes in so the sauce stays silky.
- If the sauce looks too loose near the end, uncover the pot for the last few minutes and let it reduce slightly.
Serving Suggestions
- Spoon over couscous so it catches every bit of the sauce.
- Serve with warm flatbread for scooping.
- Add a simple cucumber and herb salad on the side for a fresh contrast.
Storage
- Cool leftovers, then store in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove over low heat or in the microwave until hot.
Variations
- Swap green olives for Castelvetrano olives if you want a softer, buttery finish.
- Add diced carrots or zucchini for a more vegetable-forward braise.
- Use boneless thighs if you prefer a faster, slightly easier version.
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