Moroccan-Spiced Chicken Thighs with Preserved Lemon and Olives (One-Pan, 45-Minute)
Golden, caramelized chicken skin gives way to moist meat glazed in a warm blend of cumin, coriander, smoked paprika and a touch of cinnamon, while tangy preserved lemon and briny green olives add bright, savory contrast. The pan sauce, enriched with tomato paste and a splash of broth, reduces to coat the chicken and vegetables for an irresistible finish.
Swap ingredients easily: boneless thighs shorten cook time, and bone-in breasts work if adjusted for temperature. If you don't have preserved lemons, use fresh lemon zest and a bit of extra lemon juice with a pinch of salt. For an oil-free option, sear the chicken and finish covered with a splash of broth.
Serve this dish over fluffy couscous, steamed rice, or with warm flatbreads for soaking up the sauce. It’s ideal for weeknight family dinners, small dinner parties, or make-ahead meal prep—stays well refrigerated for 3 days and reheats gently on low in a skillet or oven.
How to Make It
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1
Preheat the oven to 200°C (400°F). Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/4 tsp black pepper.
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2
Combine ground cumin, ground coriander, smoked paprika, ground cinnamon, turmeric and remaining 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
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3
Heat a large ovenproof skillet over medium-high heat and add olive oil. When hot, add chicken thighs skin-side down and sear without moving until deep golden brown, 5–7 minutes. Flip and sear the other side 2 minutes. Transfer chicken to a plate and set aside.
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4
Reduce heat to medium and add the onion (halved and thinly sliced), carrots (peeled and cut into 1 cm rounds) and red bell pepper (seeded and sliced). Sauté until softened and beginning to color, 6–8 minutes.
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5
Add garlic and spice mixture to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minute more.
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6
Pour in chicken broth and scrape up browned bits from the pan. Return chicken to the skillet, nestling pieces into the vegetables skin-side up.
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7
Chop the preserved lemon flesh (discard pulp and membranes) and add to the pan along with the green olives. Bring to a gentle simmer.
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8
Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part of a thigh reads 75°C (165°F), about 18–22 minutes.
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9
Remove skillet from the oven and transfer chicken to a serving platter. Place the skillet over medium heat on the stovetop and simmer the pan sauce 2–3 minutes to slightly reduce, tasting and adjusting seasoning with lemon juice and more salt if needed.
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10
Stir in chopped parsley and cilantro. Spoon the vegetables, olives and sauce over the chicken. Serve hot with couscous, rice or flatbread to soak up the sauce.