Moroccan Spiced Chicken with Lemons & Olives
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Why I love Moroccan spiced chicken with lemons and olives
Ready for a comforting meal full of amazing flavor? This Moroccan-spiced chicken tagine with olives and lemons wont disappoint. With this preparation, the chicken meat comes out so tender it falls right off the bone. It combines rich spices with the brightness of lemon and briny olives — such a delicious combination! By cooking meat on the bone, you’re getting the most flavor and nutrition out of your protein. And all of these spices, including turmeric, ginger and cinnamon have numerous health benefits. Served with some cauliflower rice (your “startch” and veggie side in one), this is a super-food packed meal.
I’ve made this recipe in a dutch oven on the stove top many times, and was so excited to speed up the process by using my Instant Pot. I’ve included directions for both versions below.
Also, this recipe is Keto, Whole30 and Paleo compliant (paired with cauliflower rice rather than a grain).
Ingredients
- 2 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp ground pepper
- 1 bunch cilantro, chopped
- 1 tsp ground pepper
- 2-3 lbs chicken thighs / drumsticks (bone-in, skin-on; organic, free-range recommended)
- 1-2 tablespoons avocado oil
- 1 large onion, sliced
- 2 organic lemons, sliced
- juice of 1 lemon
- 1 jar of pitted green olives, ~10 oz
Moroccan-spiced chicken with lemons & olives: putting it together
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Step 1 - mix spicesIn a large bowl, combine all of the spices (turmeric, cumin, cinnamon, ginger & onion powder), salt and pepper.
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Step 2 - coat chicken in the rubToss chicken in the spice rub and allow to sit for 20-30 mins covered in the refrigerator.
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Step 3 - brown chickenSet your Instant Pot on Saute and add avocado oil. Once the oil is hot, brown the chicken pieces, ~2 minutes per side. You may need to do this in two batches.
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Step 4 - saute onionsRemove chicken and set aside. Keeping the Saute function on, add sliced onions to the Instant Pot and saute them in the chicken's oil and juices until they're golden brown.
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Step 5 - add chickenAdd chicken back into the Instant Pot and top with sliced lemons, lemon juice, a handful of cilantro and olives.
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Step 6 - cook spiced chicken, lemons & olives (Instant Pot & stove-top instructions)Instant Pot: add 1 cup of water, cook on high pressure for 15 mins, natural release. In a dutch oven (stove-top): cover with water and simmer with the lid on for about about 2 hours. Chicken will be fall-off-the-bone tender when done.
Difficulty:
Time:
1 hour
Nutrition Info
6-8 Servings
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Tips & other options
Something I love about using my Instant Pot is that I can store the inner pot in the refrigerator. I love my Instant Pot silicone lid and these multi-purpose Five Two silicone lids for easy storage.
This dish pairs well with rice, quinoa, couscous or cauliflower mash. My go-to side is usually cauliflower rice (I always have a stash of it in my freezer). After the chicken cooks, I put a bag or two of frozen cauliflower rice in a heat-safe glass or ceramic bowl on a tall trivet inside the instant pot. Then place a glass lid or one of these multi-purpose Five Two silicone lids on the Instant Pot, set it to Saute and allow the liquid from the chicken dish below to steam the cauliflower rice.
Serve your chicken with a big scoop of rice (or whatever you choose), a spoonful of the rich, flavorful juices, and top with cilantro. If you tolerate dairy, a scoop of full-fat Greek yogurt is a great addition as well.
A favorite
I’m so glad! Such a delicious and comforting dish.