High Protein Moroccan Braised Chicken with Olives is the kind of recipe that makes you feel like a seriously talented cook with surprisingly little effort. Tender, fall-off-the-bone chicken thighs braised in a fragrant blend of warm spices, tangy preserved lemons, and buttery green olives deliver bold flavor in one pot. And with over 40g of protein per serving, this one earns its permanent spot in the weekly rotation.
I will be honest. The first time I made a Moroccan-style braise, I was nervous about all those spices. Cumin, turmeric, cinnamon, and cayenne all going into one pot felt like a lot. My teenagers were already skeptical before I even started. But the moment that golden, spiced sauce started bubbling and the kitchen filled with that incredible aroma, they were both hovering at the stove asking when dinner would be ready. That is always the best sign.
This High Protein Moroccan Braised Chicken with Olives comes together in one pot, uses simple pantry spices, and gets dinner on the table in about 70 minutes start to finish. It is gluten-free, dairy-free, and genuinely delicious any night of the week.
Table of Contents
Ingredients for Moroccan Braised Chicken with Olives
I have made this recipe more times than I can count, and using bone-in, skin-on chicken thighs is non-negotiable for me. They stay juicy throughout the entire braise and soak up every drop of that spiced sauce in a way that boneless cuts simply cannot match. Here is everything you will need:
- 12 to 16 pieces bone-in, skin-on chicken thighs (about 7 lbs)
- 5 tsp kosher salt, divided (I recommend Diamond Crystal for even, consistent seasoning)
- 1 tsp freshly ground black pepper
- 6 Tbsp extra virgin olive oil (my go-to is a good quality, fruity variety)
- 2 medium yellow onions, peeled and thinly sliced into half moons
- 8 cloves garlic, finely chopped
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ginger paste or ground ginger (in my experience, ginger paste gives a noticeably fresher flavor)
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 4 cups (950ml) low-sodium chicken broth
- 2 cups (280g) Castelvetrano olives, pitted and halved (I always reach for Castelvetrano for their mild, buttery flavor that does not overpower the spices)
- 2 preserved lemons, roughly chopped (about 1/2 cup), or substitute 2 fresh lemons
- 4 Tbsp fresh cilantro, chopped (for garnish)
- 2 lemons, cut into rounds or wedges (for serving)
- Moroccan couscous or flatbread for serving
Step-by-Step Instructions
I recommend reading through all the steps before you start. This is a wonderfully straightforward one-pot dish, but a little prep upfront makes the whole process run smoothly.
Step 1: Pat the chicken thighs completely dry with paper towels. This step is critical for getting a deep, golden sear. Season generously on all sides with 4 tsp kosher salt and 1 tsp black pepper.
Step 2: Heat 6 Tbsp of olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add chicken thighs skin-side down. Cook until deeply golden brown on the skin side, about 7 to 8 minutes, then flip and brown the other side for 3 to 4 minutes. Crowding the pan is the number one mistake here because it causes steaming instead of browning. Transfer browned chicken to a plate and reduce the heat to medium.
Step 3: Add the sliced onions to the same pot and season with the remaining 1 tsp kosher salt. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the garlic, paprika, cumin, ginger, turmeric, cinnamon, and cayenne. Stir and cook for 1 to 2 minutes until fragrant. Your kitchen will smell incredible at this point.
Step 4: Pour in the chicken broth and use a spatula to scrape up all the browned bits from the bottom of the pan before adding anything else. Those browned bits are packed with flavor. Stir in the halved olives and chopped preserved lemons. Return the chicken to the pot along with any resting juices. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
Step 5: Taste the sauce and adjust seasoning carefully. Preserved lemons carry a lot of salt on their own, so go slowly. Transfer chicken to a serving platter, spoon the sauce generously over the top, and finish with fresh cilantro and lemon rounds. Serve immediately with warm couscous or flatbread.
What to Serve with Moroccan Braised Chicken with Olives
The bold, spiced sauce in this dish pairs beautifully with sides that soak it up or offer a cool, fresh contrast. These are my favorite pairings for the best sides for High Protein Moroccan Braised Chicken with Olives.
Moroccan Spiced Chickpea and Carrot Couscous Salad: The perfect companion dish. The same warm Moroccan spice profile carries through both recipes, and the fluffy couscous soaks up every drop of that fragrant braising sauce.
Greek Chicken Flatbread: Warm, chewy flatbread is ideal for scooping the sauce straight from the platter. This recipe gives you a great base option if you want to make your flatbread from scratch.
Simple Cucumber and Tomato Salad: The crisp, cool freshness cuts right through the richness of the braised chicken and adds a bright textural contrast that I love at the table.
Roasted Cauliflower: A naturally low-carb option that roasts up beautifully with the same warm spice profile and rounds out the meal without competing with the main flavors.
Lemon Garlic Chicken Meal Prep Bowls: If you are making this as part of a weekly meal prep, these bowls pair well for a lighter, citrus-forward protein option on the side days.
Herbed Basmati Rice: A neutral, fluffy base that lets the Moroccan sauce shine. I usually add a handful of chopped fresh parsley and a squeeze of lemon to keep it from feeling plain.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months and thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over medium heat with a small splash of chicken broth to loosen the sauce. You can also microwave until heated through. Pro tip: this dish tastes even better the next day because the spices continue to deepen overnight in the fridge.
You can also make this ahead by preparing through the simmering step, cooling completely, and refrigerating. When ready to serve, gently reheat over medium heat until warmed through. It holds up beautifully for dinner parties or stress-free weeknight planning.
Conclusion
This High Protein Moroccan Braised Chicken with Olives is proof that bold, beautiful food does not have to be complicated. One pot, simple pantry spices, and about 70 minutes gets you a deeply flavorful, high-protein dinner that passes even the toughest family taste test. Give it a try this week. I have a feeling it is about to become a regular in your kitchen!
One Pot Moroccan Braised Chicken with Olives
Equipment
-
Dutch oven or large deep skillet with tight-fitting lid
-
Tongs
-
Wooden spatula
-
Large plate
-
Serving platter
Ingredients
- 7 lbs bone-in skin-on chicken thighs 12 to 16 pieces
- 5 tsp kosher salt divided
- 1 tsp freshly ground black pepper
- 6 tbsp extra virgin olive oil
- 2 medium yellow onions peeled and thinly sliced into half moons
- 8 cloves garlic finely chopped
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ginger paste or ground ginger ginger paste preferred for fresher flavor
- 1 tsp turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp cayenne pepper
- 4 cups low-sodium chicken broth 950ml
- 2 cups Castelvetrano olives 280g, pitted and halved
- 2 preserved lemons roughly chopped, about 1/2 cup; substitute 2 fresh lemons if needed
- 4 tbsp fresh cilantro chopped, for garnish
- 2 lemons cut into rounds or wedges, for serving
Instructions
-
Pat the chicken thighs completely dry with paper towels. Season generously on all sides with 4 tsp kosher salt and 1 tsp black pepper.
-
Heat 6 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add chicken thighs skin-side down. Cook until deeply golden brown on the skin side, about 7 to 8 minutes, then flip and cook the other side for 3 to 4 minutes. Transfer to a plate and reduce heat to medium.
-
Add sliced onions to the same pot and season with the remaining 1 tsp kosher salt. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add garlic, paprika, cumin, ginger, turmeric, cinnamon, and cayenne. Cook for 1 to 2 minutes until fragrant.
-
Pour in the chicken broth and scrape up all browned bits from the bottom of the pan before adding anything else. Stir in the halved olives and chopped preserved lemons. Return chicken to the pot along with any resting juices. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes until chicken reaches an internal temperature of 165 degrees F (74 degrees C).
-
Taste the sauce and adjust seasoning carefully, keeping in mind preserved lemons are already salty. Transfer chicken to a serving platter, spoon sauce over the top, and garnish with fresh cilantro and lemon rounds. Serve immediately with couscous or flatbread.
