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Skillet of 20-minute Moroccan chicken with green olives and lemon wedges

20-Minute Moroccan Chicken One Pot

A fast, flavorful one-pot Moroccan chicken dinner with olives, lemon, and warm spices. Ready in 20 minutes!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Chicken thighs boneless and skinless, cut into bite-sized pieces
  • 2 tbsp Olive oil
  • 1 large Onion diced
  • 3 cloves Garlic minced
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Paprika sweet
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Ground ginger
  • 0.5 tsp Salt adjust to taste
  • 0.25 tsp Black pepper
  • 1 cup Chicken broth
  • 0.5 cup Green olives pitted and sliced
  • 2 tbsp Preserved lemon rind only, finely chopped (or zest of 1 lemon)
  • 0.25 cup Fresh cilantro chopped (for garnish)

Equipment

  • Large Skillet or Dutch Oven with Lid
  • Chef's Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and brown on all sides, about 3-4 minutes. Remove chicken to a plate.
  2. In the same pan, add the diced onion and cook until softened, about 3 minutes. Add the garlic and spices (cumin, coriander, paprika, cinnamon, ginger, salt, pepper) and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  4. Return the chicken to the pan. Add the olives and preserved lemon. Stir to combine.
  5. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through and tender.
  6. Uncover and simmer for 2-3 more minutes to thicken the sauce slightly if needed.
  7. Garnish with fresh cilantro and serve hot over couscous or rice.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish freezes beautifully. Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving: Traditional couscous cooks in 5 minutes and is the perfect side. For a gluten-free option, serve with quinoa or cauliflower rice.
Calories: 380
Protein: 28g