Description
How to make tender braised chicken with olives and warm Moroccan spices that delivers 35g protein per serving for a cozy winter comfort meal.
Ingredients
Scale
Chicken and Base
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
Moroccan Spice Blend
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Braising Liquid and Aromatics
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup green olives, pitted
- 1/4 cup golden raisins
- 2 tablespoons honey
- Salt and black pepper to taste
Instructions
- Season Chicken: Pat chicken thighs completely dry and season generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes while you prep other ingredients.
- Brown Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken thighs skin-side down for 5-6 minutes until golden and crispy, then flip and brown another 3 minutes.
- Sauté Aromatics: Remove chicken and set aside. Add onion to the same pot and cook for 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Toast Spices: Add all the spices to the pot and stir constantly for 30-60 seconds until fragrant. Don’t let them burn or they’ll taste bitter and ruin the whole dish.
- Add Liquids: Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom. Stir in olives, raisins, and honey until everything is well combined.
- Braise Chicken: Nestle chicken thighs back into the pot skin-side up. Bring to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes until tender.
- Rest and Serve: Let the High Protein Moroccan Braised Chicken rest for 5 minutes before serving. Taste the sauce and adjust seasoning as needed. Serve over rice or couscous.
Notes
- Don’t skip browning the chicken thighs properly for maximum flavor development.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- You can substitute ras el hanout spice blend for individual spices if preferred.
- Serve over rice, couscous, or with crusty bread to soak up the sauce.
- The dish tastes even better the next day as flavors meld together.
- Freeze portions for up to 3 months for easy future meals.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 18g
- Protein: 35g