One Pot Morrocan Olive Chicken

  • Yield 4 to 6 servings
  • Prep 15 minutes
  • Cook 70 minutes


1/4 cup canola oil
4 pounds chicken thighs, skin removed
1 pound sweet white onions, halved and thinly sliced
2 stalks celery, chopped
1 tablespoon grated fresh ginger, or 2 tsp dried
3 cloves garlic, minced
2 teaspoons turmeric
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 cup white wine
12 ounces California Black Ripe Olives, drained and very roughly chopped


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.



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