Moroccan Chicken with Lemon and Olives
Mouth-watering Moroccan Chicken bursting with flavor. Salty olives combined with fresh citrus from the lemons create a dish with complex flavors your family will savor! Serve on top of a bed of couscous.
Servings: 4
Ingredients
- 4-6 Chicken Thighs
- 8 Cloves Garlic, whole but peeled
- 2 TBSP Olive Oil Extra Virgin
- 1 Large Yellow Onion Thinly sliced
- 1 Lemon Thinly sliced, seeds removed
- ½ Cup Olives (Castelvetrano or Cerignola) Pitted and sliced
- ½ Cup Chicken Stock
- 2 TSP Dried Thyme
- 1 Lemon Juiced
- ¼ TSP Ground Cumin
- ¼ TSP Ground Ginger
- Coarse Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Preheat oven to 350°.
- Dry the chicken and season both sides generously with salt and pepper.
- Using a large cast iron skillet, heat one TBSP of olive oil on medium-high heat. Pan must be large enough for chicken to cook in a single layer.
- Once oil is hot, but not smoking add the chicken. Cook for 7-9 minutes undisturbed.
- While the chicken cooks, prepare the onions and lemons by thinly slicing. Coarsely chop the olives.
- Flip the chicken and add the whole garlic cloves.
- Allow to cook for 3-5 minutes until the garlic softens and begins to brown. Be careful not to allow garlic to burn.
- Remove chicken and garlic from pan and set aside.
- Add 1 TBSP of olive oil to the same pan used to cook chicken. Add onions, lemons, thyme, ginger, and cumin. Season with salt and pepper.
- Allow to simmer about 6-8 minutes, stirring often, until the onions have softened and turned golden.
- Stir in chicken stock and lemon juice.
- Add chicken and garlic back into the pan, including any juices that have accumulated while sitting.
- Toss in the olives.
- Transfer pan into the oven and bake for 22-25 minutes until chicken reaches an internal temperature of 165°.
- Enjoy on a bed of couscous.
