Moroccan Mediterranean Lemon Chicken with Artichokes and Olives
Moroccan style Mediterranean lemon chicken with artichokes and olives, tender thighs braised with preserved lemon, olives & artichokes.
Ingredients
- 6 bone-in skin-on chicken thighs (about 2 1/2 lbs)
- 1½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp ground ginger
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 Pinch of saffron threads optional
- ¼ tsp cayenne pepper optional
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 preserved lemon peel thinly sliced
- 1 cup artichoke hearts quartered
- ¾ cup mixed green and kalamata olives pitted
- 2 tbsp fresh lemon juice
- ¼ cup fresh cilantro chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp honey optional
Instructions
Season and Sear the Chicken
- Pat chicken dry, season with salt and pepper, and sear skin-side down in hot olive oil for 6-7 minutes until golden. Flip and sear 3-4 minutes more, then set aside.
Build the Moroccan Spice Base
- Sauté onion until softened, add garlic, then stir in cumin, ginger, paprika, turmeric, cinnamon, saffron, and cayenne, toasting for 1 minute.
Braise the Chicken
- Add chicken broth, nestle chicken back in with preserved lemon peel, cover, and simmer on low for 25-30 minutes.
Add the Artichokes and Olives
- Add artichoke hearts, olives, and honey, then simmer uncovered for 8-10 minutes until sauce thickens slightly.
Finish and Serve
- Stir in fresh lemon juice, top with cilantro and parsley, adjust seasoning, and serve hot.