Moroccan Chicken with Lemons and Olives Recipe

I absolutely love making this Moroccan Chicken with Lemons and Olives Recipe because it brings such a vibrant burst of flavor to my dinner table with minimal fuss. The combination of fragrant spices, tangy preserved lemons, and briny olives creates a mouthwatering dish that feels both exotic and comforting. It’s become one of my go-to recipes for spicing up weeknight meals or impressing guests with something a little different but surprisingly easy to pull off.

Why You’ll Love This Moroccan Chicken with Lemons and Olives Recipe

What really excites me about this Moroccan Chicken with Lemons and Olives Recipe is the incredible flavor profile. The warm spices like cumin, turmeric, and cinnamon mingle perfectly with the tartness of the lemons and the salty pop from the olives. It’s such a dynamic blend that each bite keeps you guessing and makes the whole dish feel special and soulful. This isn’t your ordinary chicken dinner – it’s bursting with layers that transport me straight to the markets of Morocco.

Besides the amazing taste, I appreciate how surprisingly straightforward this recipe is to prepare. The marinating step is simple yet crucial for building flavor, and the cooking process involves mostly one pan, making cleanup a breeze. It’s perfect for both busy weeknights when I want something quick and for those occasions where I want to impress without stress. Also, it feels festive and warming, so I often serve it during family gatherings or cozy dinners alongside my favorite sides.

Ingredients You’ll Need

The image shows several light tan pieces of seasoned raw chicken with a reddish-brown spice mix inside a clear plastic zip-lock bag with purple edges. The chicken pieces have a slightly shiny and moist texture from the marinade, and the bag is partially open, revealing the marinated chicken inside. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but absolutely essential to get that authentic Moroccan flair. Each one adds something unique—whether it be color, aroma, or depth—to this beautiful dish.

Garlic-infused olive oil: This adds a mild garlic fragrance and smooth richness to the chicken during cooking.
Ground paprika: For a subtle smoky sweetness that forms the base of our spice rub.
Ground cumin: Brings a warm, earthy note essential in Moroccan cuisine.
Salt: Enhances all the flavors and seasons the chicken perfectly.
Ground coriander: Adds a citrusy brightness to balance the spices.
Ground cinnamon: Gives a subtle sweet warmth that’s unique to Moroccan dishes.
Ground turmeric: Provides a vibrant golden color and earthy bitterness.
Ground ginger: Offers a gentle zing that uplifts the flavor profile.
Cayenne pepper (optional): For those who like a touch of heat, it adds a bit of sparkle without overwhelming.
Lemons, sliced (preserved or fresh): The star component that adds tang, brightness, and complexity.
Yellow onion: Sweetness and a bit of texture through slow cooking to mellow out the spices.
Garlic cloves: Enhances savory, aromatic notes throughout the dish.
Tomato paste: Gives a rich, slightly sweet depth and thickens the sauce nicely.
Chicken broth: Keeps the chicken moist and creates a luscious sauce to spoon over rice or couscous.
Pitted green olives: Provide a briny contrast that balances the richness beautifully.
Boneless chicken thighs: Juicy and tender with just enough fat to carry the spices well.
Optional – raisins and dried apricots: For a hint of natural sweetness that makes this dish extra festive.

Directions

Step 1: In a small bowl, whisk together the ground paprika, cumin, salt, coriander, cinnamon, turmeric, ginger, and cayenne pepper if using. This spice rub is the key to the Moroccan flavor and should be well combined for the best result.

Step 2: Pat the chicken thighs dry with paper towels. Season all over with salt, then rub the dry spice mix onto every surface of the chicken. If you’ve left the skin on, gently lift it to rub the spices underneath for extra flavor. Seal the chicken in a ziplock bag or container and marinate in the refrigerator for at least one hour, ideally 8 hours or overnight to let those spices soak in deeply. Before cooking, let the chicken come to room temperature for a few minutes.

Step 3: Heat 2 tablespoons of the garlic-infused olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke. Place the chicken pieces skin side down and brown for 5 minutes. Turn and brown on the other side for about 3 minutes until you have a lovely golden crust.

Step 4: Lower the heat to medium-low. Add the sliced onions, whole garlic cloves, and a handful of fresh cilantro if you like. Cook for 2 to 3 minutes, stirring occasionally, until the onions start to soften and become translucent.

Step 5: Stir in the tomato paste and chicken broth, mixing well to combine and create a savory sauce. Next, nestle the lemon slices and the halved green olives into the pan around the chicken. If you’re using raisins and dried apricots, add them at this point for a festive touch and subtle sweetness.

Step 6: Bring the mixture to a gentle simmer and cover the pan. Let it cook on medium-low heat for about 30 minutes, or until the chicken reaches an internal temperature of 165°F and is tender throughout. This slow simmer lets the flavors marry beautifully.

Step 7: For crispy skin, if left on, finish the chicken under your broiler for 3 to 5 minutes. Watch closely to avoid burning, as broilers vary in intensity. This step adds a delightful texture contrast to the tender meat.

Servings and Timing

This Moroccan Chicken with Lemons and Olives Recipe serves about 4 people, making it ideal for a family dinner or small gathering. The prep time, including marinating, takes about 10 minutes active plus ideally 8 hours inactive marinating time. Cooking time is around 40 to 45 minutes total, which includes browning, simmering, and optional broiling. Altogether, if you marinate overnight, the total time is roughly 8 hours and 45 minutes, with very little effort during that period.

How to Serve This Moroccan Chicken with Lemons and Olives Recipe

The image shows a white bowl with a base layer of small, round couscous grains in light beige with some yellow and green hints. On top, there is a single piece of dark golden brown roasted meat with crispy edges. Surrounding the meat are slices of cooked green vegetables and yellow lemon slices, with one lemon slice placed at the front edge of the meat. In the background, part of a black pot with more food and a light blue cloth are visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love to serve this dish over fluffy couscous or steamed rice because the sauce soaks up beautifully and complements the bold flavors of the chicken. Sometimes, I’ll add a side of roasted vegetables or a simple green salad with a lemon vinaigrette to keep everything bright and fresh on the plate. The interplay of textures makes the meal feel balanced and inviting.

For presentation, arranging the glazed chicken thighs on a large platter with the lemon slices and olives scattered on top instantly makes the dish look festive. I garnish with fresh chopped cilantro or parsley for a burst of green, which adds a lovely contrast against the golden hues of the chicken. When I’m serving guests, a sprinkle of toasted almonds or pine nuts adds an elegant crunch that everyone appreciates.

I’ve found that this dish pairs wonderfully with a crisp white wine like a Sauvignon Blanc or a light red such as a Grenache. If you prefer cocktails, a gin and tonic with a twist of lemon complements the citrus notes perfectly. For non-alcoholic options, a sparkling water with fresh mint or a ginger-lemon iced tea keeps the palate refreshed. I usually serve this meal warm to capture the comforting aromas and rich flavors, perfect for fall dinners, weekend meals, or casual entertaining.

Variations

One of the things I truly enjoy about this recipe is how adaptable it is. If you can’t find preserved lemons, fresh lemons work wonderfully, and you can add a pinch of lemon zest to deepen the flavor. For a twist, sometimes I swap green olives for Kalamata olives to add a more pronounced briny bite. You can also easily double the raisins and apricots for a sweeter flavor balance if you enjoy that contrast.

If you want to make a gluten-free version, simply serve the chicken with gluten-free grains like quinoa or a gluten-free couscous alternative. To make the dish vegan, I recommend substituting the chicken with hearty tofu or seitan and using vegetable broth instead of chicken broth. The spices and lemons remain the stars, so the overall flavor stays vibrant and compelling.

For cooking methods, while I adore the stovetop approach, you can also slow-cook this recipe in a crockpot for an effortless, hands-off dinner. Just brown the chicken first then combine all ingredients in the slow cooker, cooking on low for 6-8 hours. Oven baking in a Dutch oven at 350°F for about 40 minutes also delivers tender, flavorful results with less attention required during cooking.

Storage and Reheating

Storing Leftovers

To store leftover Moroccan Chicken with Lemons and Olives, I like to transfer the cooled chicken and sauce into an airtight container. It keeps beautifully in the refrigerator for up to 3 to 4 days. Using glass containers with tight lids helps maintain the flavors without absorbing odors from other foods. Make sure to cool it completely before sealing to maintain freshness.

Freezing

This dish freezes quite well if you want to make it ahead in bulk. I usually portion the chicken and sauce into freezer-safe containers or heavy-duty ziplock bags, pressing out as much air as possible. It stays good for up to 3 months in the freezer. When freezing, I avoid adding fresh herbs or garnishes until after reheating to preserve their flavor and texture.

Reheating

The best way to reheat Moroccan Chicken with Lemons and Olives is gently on the stovetop over low heat, stirring occasionally so the sauce warms evenly and the chicken stays tender. You can add a splash of chicken broth or water if the sauce has thickened too much. Avoid microwaving if possible, as it can sometimes dry the chicken out or heat unevenly. If you broiled the skin crisp initially, you might want to re-crisp it for a couple of minutes under the broiler just before serving.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! While chicken thighs are more forgiving and juicy due to their fat content, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook the breasts, as they dry out faster. I recommend pounding them to an even thickness and checking for doneness earlier, around 20-25 minutes of simmering.

Do I have to use preserved lemons, or can I use fresh lemons?

Preserved lemons have a unique fermented tang and saltiness that really elevate the dish, but fresh lemons are a great substitute if you can’t find them. Using fresh lemon slices and zest will provide brightness, though the flavor won’t be as deep and complex. I usually reduce the salt a bit when using fresh lemons to keep the balance right.

Is it possible to make this recipe spicier?

Definitely! If you love heat, increase the cayenne pepper or add some finely chopped fresh chili peppers during the cooking stage. Another option is to sprinkle in a pinch of chili flakes with the spices. Just remember to adjust slowly and taste as you go, so the heat complements the warming spices without overpowering them.

Can I prepare this dish ahead of time?

Yes, one of the best features of this Moroccan Chicken with Lemons and Olives Recipe is that it can be made ahead. Marinating the chicken overnight really deepens the flavor. You can also prepare the entire dish a day in advance and gently reheat it before serving, which often enhances the flavors even more as everything melds together.

What are some great side dishes to serve with Moroccan Chicken?

I love pairing this dish with fluffy couscous or basmati rice to soak up the delicious sauce. Roasted root vegetables, a crisp cucumber and tomato salad, or even a simple green vegetable like sautéed spinach or green beans work beautifully. For added texture, a side of toasted flatbread or warm pita rounds out the meal perfectly.

Conclusion

Making this Moroccan Chicken with Lemons and Olives Recipe has truly added a flavorful adventure to my cooking routine. The brilliant spices, bright citrus, and savory olives come together in a way that’s both comforting and exciting. I can’t recommend it enough for anyone looking to bring something joyful and surprisingly easy to their dinner table. Give it a try—you might just find your new favorite weeknight dinner!