Moroccan Chicken with Olives

North African flavors meet simple oven roasting. Chicken pieces get rubbed with a fragrant paste of cilantro, paprika, cumin, turmeric, ginger, and garlic, dusted with flour, then baked in a lemony broth with Kalamata olives and sliced lemons scattered around the pan.

The spice rub does double duty. It seasons the meat deeply and, combined with the flour coating, creates a layer that thickens the pan juices into a golden, aromatic sauce as the chicken bakes. Spooning those juices back over the chicken throughout the hour builds layers of flavor and keeps the meat moist.

The olives and lemon slices cook right alongside the chicken, softening and mellowing in the heat. The olives lose their sharp brininess and the lemons turn almost jammy, both becoming part of the sauce.

Serve over couscous or rice to catch every drop.

Kitchen Tips

• Rub the spice paste into every crevice of the chicken, not just the surface. Under the skin if possible for the most flavor.
• Baste every 15 to 20 minutes. Each basting adds another layer of that spiced pan sauce to the skin.
• Use Kalamata or other Greek olives. Bland canned black olives won’t bring the same briny punch.

Variations

• Add preserved lemons (a Moroccan staple) instead of fresh lemon slices for a more authentic, concentrated citrus flavor.
• Toss in a handful of dried apricots during the last 20 minutes for a sweet-savory contrast.
• Use bone-in thighs only for juicier, more forgiving dark meat.