Moroccan Chicken w/ Green Olives

4 Servings

48 min Cook Time

A traditional North African dish featuring boneless, skinless chicken thighs braised in a flavorful broth infused with green olives, lemon zest, and warm spices like garam masala and paprika, finished with dried figs and fresh cilantro.

Ingredients

Extra Virgin Olive Oil1 tbsp

(15g)

Onions, yellow, raw1 small, halved and sliced thin

(60g)

LEMONS1 (3-inch) strip zest

(6g)

Lemon juice, raw1 tsp, ½ teaspoons

(22g)

GARLIC2 , minced

(6g)

GARAM MASALA1 tsp

(5g)

PAPRIKA½ teaspoon

(3g)

Organic chicken broth, chicken½ cup

(118g)

GREEN OLIVES¼ cup, pitted and chopped coarse

(59g)

DRIED FIGS¼ cup, stemmed and chopped coarse

(59g)

CHICKEN THIGHS4 (3-ounce) boneless, skinless, trimmed

(340g)

Coarse Kosher Saltto taste

(0g)

Ground black pepperto taste

(0g)

CILANTRO1 tbsp, minced fresh

(4g)

Instructions

Step-by-step guide

1
Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garam masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives, and figs, scraping up any browned bits.
Timer: 5m
2
Season chicken with salt and pepper, lay in skillet and bring to simmer. Reduce heat to medium-low, cover and simmer until chicken is very tender, about 15 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil.
Timer: 15m
3
Discard lemon zest. Continue to simmer sauce until slightly thickened, about 3 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Stir in lemon juice and season with salt and pepper to taste. Pour sauce over chicken and serve.
Timer: 3m