Moroccan Chicken Thighs In Sauce With Olives
Prep Time
50 minutes
Porties
Serveert 4
Niveau
Easy
If you’re looking for a meal that’s packed with flavor, easy to make, and perfect for a cozy dinner, this chicken with fries and olives is calling your name. The juicy, spiced chicken, the tangy green olives, and the crispy golden fries—ugh, it’s comfort food at its best! Bonus points: it’s made with everyday ingredients you probably already have in your kitchen. Trust me, this is one of those recipes you’ll want to save for when you need a little foodie hug. Let’s get cooking!
Ingrediënten
Marinate the chicken for at least 30 minutes (longer if time allows) to let the spices fully infuse the meat.
Sauté the onion over medium heat until soft and lightly caramelized for added depth in the sauce.
Keep fries warm in an oven at 80-100°C if prepared early, so they stay crispy.
To thicken the sauce, simmer on high heat until reduced.
Adjust cayenne pepper to your spice preference or replace it with paprika for a milder option.
Add vegetables or adjust salt to your taste.
Serve with fresh baguette or Moroccan bread as an alternative to fries—perfect for dipping into the sauce.
If you’re looking for a meal that’s packed with flavor, easy to make, and perfect for a cozy dinner, this chicken with fries and olives is calling your name. The juicy, spiced chicken, the tangy green olives, and the crispy golden fries—ugh, it’s comfort food at its best! Bonus points: it’s made with everyday ingredients you probably already have in your kitchen. Trust me, this is one of those recipes you’ll want to save for when you need a little foodie hug. Let’s get cooking!
Stappenplan
1 Combine turmeric powder, ras el hanout, garlic powder, cayenne powder, black pepper powder, cinnamon powder, and salt in a bowl. Divide the mixture into two equal portions. |
2 Place the chicken thighs in a bowl and add half of the spice mix, dried parsley, and olive oil. Mix well and set aside to marinate while preparing the other ingredients. |
3 Take one yellow onion, peel it and chop with fresh parsley using a food processor. |
4 Peel and chop the other onion. Set aside. |
5 Heat olive oil and butter in a pan over medium heat. Add the chopped onion and parsley mixture. Sauté for 2-3 minutes. Add the remaining spice mix, water, marinated chicken, and bay leaves to the pan. Increase the heat to bring it to a boil. Once it starts simmering, lower the heat, cover, and cook gently for 25-30 minutes. |
6 Remove the bay leaves and stir in the green olives. Let it simmer uncovered for another 5-7 minutes to blend the flavors. |
7 Peel the potatoes and cut them into fries. Toss with salt. |
8 Heat a layer of sunflower oil in a frying pan over medium heat and fry the potatoes until golden brown. Drain on paper towels. |
