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Garden Infuzions

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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: African, Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Morocco Infused Olive Oil Blend
  • 2 1/2 pounds bone-in skin-on chicken thighs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 can 14.5 ounces diced tomatoes
  • 1 cup chicken stock
  • 1/2 cup pitted green olives
  • 1/2 cup canned chickpeas drained and rinsed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley

Equipment

  • 1 Dutch oven 5 to 7 quart size
  • 1 Wooden spoon For stirring and scraping the pot
  • 1 Tongs For turning the chicken
  • 1 Chef Knife For slicing onion and chopping herbs
  • 1 Cutting board Stable prep surface

Method
 

Instructions
  1. Pat the chicken thighs dry and season them with salt and black pepper.
  2. Heat the Morocco Infused Olive Oil Blend in a large Dutch oven over medium-high heat.
  3. Sear the chicken skin-side down until deeply golden, then turn and brown the second side. Transfer the chicken to a plate.
  4. Lower the heat to medium and cook the onion until softened, scraping up the browned bits from the pot.
  5. Stir in the garlic, cumin, coriander, cinnamon, and cayenne and cook until fragrant.
  6. Add the tomato paste and cook for 1 minute to deepen the flavor.
  7. Pour in the diced tomatoes and chicken stock, then stir in the olives and chickpeas.
  8. Return the chicken to the pot, skin-side up, and bring the braise to a gentle simmer.
  9. Cover and cook on low heat until the chicken is tender and cooked through, about 35 to 40 minutes.
  10. Uncover and simmer a few minutes more if you want the sauce a little thicker.
  11. 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.

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