Tender chicken thighs simmered with lemon, garlic, Moroccan spices, and green olives. A fragrant one-pot stew that makes a memorable spring dinner in an hour.

Prep time: 20 minutesCook time: 45 minutesTotal time: 1 hour 5 minutesServings: 4 servingsDifficulty: Medium

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This Moroccan-style chicken stew layers fresh spring lemons with warm traditional spices for a dish that is both bright and deeply savory. Serve it with couscous or crusty bread for a memorable spring dinner.

Ingredients

  • 600 g (1.3 lb) boneless chicken thighs
  • 2 lemons
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Moroccan spice blend (such as ras el hanout)
  • 250 ml (1 cup) chicken stock
  • 100 g (3.5 oz) green olives
  • Fresh cilantro, chopped, for serving
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft.
  2. Add the chicken thighs and brown on both sides. Stir in the Moroccan spice blend and cook until fragrant.
  3. Pour in the chicken stock, add the juice of one lemon and the other lemon cut into slices. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
  4. Add the green olives and simmer for another 15 minutes. Season with salt and pepper, sprinkle with cilantro, and serve.

Tips

  • Adjust the amount of spice blend to taste.
  • For an even richer flavor, add a pinch of saffron while the stew simmers.

Nutrition (per serving)

Calories: about 350 kcal | Protein: 28 g | Carbs: 10 g | Fat: 20 g

Moroccanchicken stewlemonolivesone-pot

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