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Moroccan Chicken Thighs with Olives

Prep Time20 mins
Cook Time52 mins
Total Time1 hr 12 mins
Servings: 4


  • 2 tablespoons canola vegetable or coconut oil
  • 1 1/2 pounds chicken thighs 4-5 thighs, skin on and bone in
  • salt and black pepper
  • 1 medium-sized yellow onion diced
  • 3 cloves of garlic
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon harissa
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper more or less to taste
  • 1 1/2 cups chicken broth
  • 1/2 cup beer I used an IPA
  • 3/4 cup green olives
  • 1 teaspoon cornstarch mixed with 2 teaspoons of water
  • 1 1/2 cups uncooked couscous
  • 1 tablespoon fresh cilantro chopped


  • In a dutch oven, heat the oil over medium-high heat. Season the chicken thighs generously with salt and pepper and then place them skin side down in the preheated dutch oven. Cook for about 4-5 minutes on each side or until brown. Remove the chicken from the pan and set aside.
  • Reduce the heat to medium, and add the onion. Cook for 6-7 minutes or until tender. Add the garlic and ginger and cook for an additional 2 minutes. Next, stir in the cumin, coriander, paprika, turmeric and cayenne. Stir to evenly coat the onion. Add the chicken back to the pan, and toss so that the chicken is evenly coated with the mixture. Pour the chicken broth and beer into the pan, submerging the chicken so that 3/4 of the thighs are covered. Bring to a boil, and then lower to a simmer. Cover and cook for 30 minutes.
  • Remove the chicken, place on a plate and set aside. Increase the heat to medium-high for the sauce. Add the olives and stir in the cornstarch mixed with water. Cook for 10 minutes until the sauce is thickened.
  • While your sauce is cooking and thickening, cook your couscous per manufacturer's instructions.
  • Serve the dish by placing the chicken on top of a bed of couscous. Pour sauce over top and garnish with cilantro. Enjoy!