Name: Moroccan Braised Chicken with Potato and Olives
Yield: 4
Ingredients: 2 pounds boneless skinless chicken thighs; 1 tsp fine sea salt; 1 tsp ground black pepper; 2 Tbsp all-purpose or gluten free flour; ¼ cup olive oil; ½ cup pitted green olives; 2 Tbsp chopped lemon (about half of a lemon, skin on but seeds removed); 2 Tbsp lemon juice (from the remaining half of lemon); 1 pound Yukon gold potatoes, washed and cut into 8 wedges each; 2 small carrots, cut into 1” pieces (about a cup once cut); 2 Tbsp tomato paste; ½ cup Moroccan Spice Crunch, divided (see notes below); ¼ cup chopped cilantro

Moroccan style, tagine-ish chicken dishes are some of my favorites. The tender, spiced chicken with braised olives, lemons, and tender potatoes to soak up the sauce is one of the very flavorful dishes that is also delicious as leftovers. Our Moroccan Spice Crunch is a great way to add spices and flavors to the braise as well as a crispy topping to finish the dish.

Moroccan Braised Chicken with Potato and Olives

Author: Helen Park
Servings: 4
Category: Main Course

Ingredients

2 pounds boneless skinless chicken thighs
1 tsp fine sea salt
1 tsp ground black pepper
2 Tbsp all-purpose or gluten free flour
¼ cup olive oil
½ cup pitted green olives
2 Tbsp chopped lemon (about half of a lemon, skin on but seeds removed)
2 Tbsp lemon juice (from the remaining half of lemon)
1 pound Yukon gold potatoes, washed and cut into 8 wedges each
2 small carrots, cut into 1” pieces (about a cup once cut)
2 Tbsp tomato paste
½ cup Moroccan Spice Crunch, divided (see notes below)
¼ cup chopped cilantro

Directions

Season the chicken with salt and pepper and dust the skin side with flour, knocking off any excess.
Brown the chicken on the floured side until golden brown. Flip each piece for a minute to give a light sear to the underside.
Add the olives, chopped lemon, potatoes, carrots, tomato paste, half of the Moroccan Spice Crunch, and water to just cover. Gently stir to dissolve the tomato paste and distribute the ingredients evenly.
Bring the pan to boil and reduce to simmer for 30-40 minutes or until the chicken and potatoes are tender.
Remove from heat, stir in the lemon juice and adjust seasoning with more salt and pepper if needed.
Garnish with the fresh cilantro and remaining Moroccan Spice Crunch and enjoy!