This traditional Moroccan dish is a hearty and delicious one-pot meal. The combination of spices, chicken and olives creates a flavorful blend that will keep you coming back for more!
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 2 pounds boneless, skinless chicken thighs, cut into small pieces
- 1 cup chicken broth or water
- 1/4 cup tomato paste
- 1/2 cup pitted green olives
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, coriander, ginger, paprika, cayenne pepper and salt and cook for 1 minute longer.
Add the chicken pieces and cook until lightly browned, about 5 minutes. Pour in the broth or water and stir in the tomato paste. Bring to a boil then reduce the heat to low. Cover and simmer for 15 minutes.
Stir in the olives and simmer for 10 minutes longer, until the chicken is cooked through. Serve hot with couscous or rice.
