You are here: Home » Recipes » One Pot Morrocan Olive Chicken One Pot Morrocan Olive Chicken Recipe by artscallion Yield 4 to 6 servings Prep 15 minutes Cook 70 minutes PrintEmail Ingredients 1/4 cup canola oil4 pounds chicken thighs, skin removed1 pound sweet white onions, halved and thinly sliced2 stalks celery, chopped1 tablespoon grated fresh ginger, or 2 tsp dried3 cloves garlic, minced2 teaspoons turmeric1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon cinnamon1/2 cup white wine12 ounces California Black Ripe Olives, drained and very roughly chopped Instructions Combine all ingredients except, wine and olives, in a large pot over medium heat. Cover and let cook for one hour, stirring occasionally to prevent sticking. Remove chicken to a plate, cover loosely with foil. Add wine and stir, scraping up any browned bits. Reduce heat to medium/low and simmer 5 minutes, until sauce thickens. Stir in olives. Add chicken and simmer a few minutes to reheat. Serve over rice or with roasted cauliflower.