Moroccan Chicken with Olives

Moroccan chicken with olives is simmered in tomato sauce and filled with flavorful spices.   Serve with white rice or couscous.

I love Mediterranean and Middle Eastern food.  

These cuisines incorporate spices into their cooking to give it lots of flavor.  

This dish is no exception as it calls for sweet paprika, cumin, and turmeric.

Also, like some Middle Eastern foods, this dish is inherently spicy.  However, you can leave the hot pepper out if you prefer. Either way, it's a delicious dish.

One of the things I like most about this dish is the colors.  I love the way the yellow chicken stands out against the red sauce.

In fact, that was one of the things that drew me to it in the first place.  The yellow color comes from the turmeric, which is likely its main use in this recipe.

This may seem like a complicated recipe when you see the relatively long list of ingredients. However, like Moroccan Meatballs with Olives and Moroccan Fish, it's really easy.

Just boil olives, fry the vegetables, add everything to the pot and simmer. Done.

In fact, if you want, you can make this a one pot recipe. Just cook the olives in the same pot you'll be using later, pour the water out, and set them aside.

You can serve this dish along with couscous or white rice.

If I had to guess, I'd say traditionally it is served with couscous.

However, if you don't have it around, I often serve it with Israeli white rice.

If you like this Moroccan chicken and olives recipe, you may also like my Greek Lemon Chicken and Potatoes.

Jump to:

• Is kosher chicken better than regular chicken?
• Should you wash chicken?
• How can I clean my chicken without washing it?
• What's the best way to defrost chicken?
• Can you refreeze raw chicken?
• Should you brine the chicken first?
• What internal temperature indicates chicken is fully cooked? 
• Why is my cooked chicken pink near the bone? 
• Should chicken rest after cooking? 
• Recipe Tip
• How to store
• How to freeze
• How to reheat
• Recipes You May Also Like:
• Chicken with Olives

Is kosher chicken better than regular chicken?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.

While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.

Should you wash chicken?

According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.

Always wash your hands with soap and water after handling raw chicken.

How can I clean my chicken without washing it?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel.

Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.

What's the best way to defrost chicken?

The two best options are in the fridge and in cold water.

How to defrost in the Fridge

Defrosting chicken in the fridge is the most highly recommended.

To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

How to defrost using cold water

A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.

Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.

Do not use hot water because it can start cooking your chicken.

Once thawed, cook the chicken immediately.

Can you refreeze raw chicken?

Yes, but you do lose quality when refreezing previously defrosted meat.

Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.

Should you brine the chicken first?

Brining actually doesn't do much to improve poultry. In fact, it can make it soggy rather than juicy, with watered-down flavor.

Aromatic brines don't add much flavor either. This is because salt penetrates the meat much more readily than most of the larger flavor compounds in herbs and other aromatics.

Dry brining

A dry brine, on the other hand, helps the chicken retain more of its natural moisture without adding any excess liquid.

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed. This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine. Not to mention the fact that it allows for crispier skin.

How do you dry brine chicken?

Begin by patting the chicken with paper towels. This will help the salt adhere to the chicken.

Grab pinches of kosher salt and sprinkle it over the chicken until the chicken is generously salted and evenly coated.

Place the dry-brined chicken on a rack or a plate and refrigerate it. Refrigerate chicken pieces for at least 1 hour, skinless pieces for 30 minutes to 1 hour or up to about 12 hours, and a whole chicken for 8-24 hours.

Once the waiting period is up, there is no need to rinse off the chicken. Just cook it as usual.

What internal temperature indicates chicken is fully cooked? 

Chicken must reach a minimum internal temperature of 165°F (74°C). Insert a meat thermometer into the thickest part of the meat without touching bone.

Why is my cooked chicken pink near the bone? 

It's discoloration from the bones. It's nothing to worry about.

Should chicken rest after cooking? 

Letting chicken rest for 5 to 10 minutes before cutting allows the juices to redistribute and gives the meat time to firm up.

How to store

Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.

How to freeze

Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.

Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.

How to reheat

Preheat your oven to 350°F (175°C) and heat until the chicken is warmed through.

The exact time will depend on the size and type of chicken, but smaller pieces typically take about 10 to 15 minutes, while larger pieces may take longer.

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• Fried Chicken Without Buttermilk
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• Dairy Free Chicken Pot Pie
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• Dairy Free Lasagna
• Meatloaf without Milk
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