I tried this recipe on an ordinary afternoon when I felt like something flavorful but didn’t want to spend too much time in the kitchen. Chicken is easy to find, and the rest of the ingredients are not hard to procure. I followed the basic steps, and every time it turned out just as well, with balanced mixed flavors and simple textures, without any hassle.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15 minutes (including marinating)
Cooking time: 20-25 minutes
Servings: 2-3 servings
Difficulty: easy
Recipe type: main dish, Moroccan-inspired chicken
Ingredients
2 boneless chicken thighs
1 can of diced tomatoes
1 bunch of green onions
2 cloves of garlic
Zest of one lemon (plus extra for serving)
2 teaspoons paprika (can be sweet, spicy, or smoked, to taste)
1 teaspoon ground cumin
1/2 teaspoon cinnamon
150 g unsalted black olives
2 tablespoons oil
Salt
Fresh parsley for garnish
Preparation
1. In a bowl, mix the paprika, cumin, cinnamon, lemon zest (save a little for serving), grated garlic, salt, and 2 tablespoons of oil. The mixture should be like a thick paste.
2. Cut the boneless chicken thighs into suitable cubes. Place them in the bowl and coat them well with the spice mixture. Cover the bowl and let the meat marinate in the fridge for 15 minutes.
3. Cut the green onions into larger pieces, about 2-3 cm, not too thin.
4. Heat a large skillet and add a little oil if needed. Sauté the onions for a few minutes until they soften slightly but do not brown too much.
5. Add the marinated chicken cubes over the onions. Add a tablespoon or two of water to prevent sticking. Cook over medium heat, stirring frequently, for about 10 minutes, until the chicken starts to cook evenly.
6. Pour in the canned diced tomatoes and add the black olives. Adjust the salt if needed.
7. Let everything simmer on medium-high heat for about 10 minutes. The sauce should reduce slightly, and the meat should remain juicy.
8. Finally, turn off the heat and sprinkle with lemon zest and chopped fresh parsley.
9. Serve warm. You can add extra parsley or a little olive oil when serving, but it’s not mandatory.
Why I make this recipe often
It’s one of the recipes I choose when I want something hearty, with lots of flavors, but without complicated procedures. It’s quick to prepare and doesn’t require special techniques. The ingredients are accessible, and the taste is suitable even for those who are not used to very spicy foods. It can easily be adapted if you have guests or want to prepare a dinner without too much effort.
Tips and Variations
Tips
Chicken cooks better if cut into even cubes.
Let the meat marinate for at least 15 minutes; if you have time, you can leave it longer for a more intense flavor.
Use pitted olives for easier eating.
If the sauce reduces too quickly, you can add a few tablespoons of water or juice from the can.
Substitutions
You can use chicken breast instead of thighs, but it will be more tender with thighs.
Green onions can be replaced with yellow onion, but cut it larger so it doesn’t get lost in the sauce.
If you don’t have smoked or spicy paprika, sweet paprika will work too.
Black olives can be substituted with green olives, but the taste will be slightly saltier.
Variations
If you want a thicker sauce, you can crush a few tomato cubes with a spoon during cooking.
You can also add some chopped bell pepper along with the onion for more color.
If you like sweet flavors, you can add a pinch of sugar or a little honey towards the end, but it’s not strictly necessary.
Serving Ideas
The dish goes well with plain rice, couscous, or even fresh bread.
It can be served with a seasonal salad for an extra touch of freshness.
It also works as a filling for wraps or pita bread if you want a quick lunch option.
Frequently Asked Questions
1. Can I make the recipe with other types of meat?
Yes, it works with turkey cut into small pieces, but the cooking time will decrease if it’s breast. I haven’t tried pork, but the spice flavors are more suited for poultry.
2. Can canned tomatoes be replaced with fresh tomatoes?
Yes, but you need to peel and dice them. The sauce will be less concentrated, so I recommend using garden-fresh, well-ripened tomatoes when available.
3. If I don’t have cumin, can I skip it?
Yes, but the recipe loses some of its specific aroma. You can easily compensate with ground coriander, but the flavor will be different.
4. Do the olives have to be unsalted?
Ideally, they should be unsalted or lightly salted, so they don’t overly influence the final taste. If you only have salted olives, rinse them well before using.
5. Can I cook everything in one pot with a lid?
Yes, you can use a deep pot with a lid. Remove the lid towards the end to let the liquid evaporate and thicken the sauce.
Nutritional Values
Approximately, one serving has about 350-400 calories, with around 25 g of protein, 18 g of fat, and 20 g of carbohydrates. Values may vary depending on the exact type of meat, brand of tomatoes, or olives. It’s a balanced recipe with a good supply of protein and fiber.
Storage and Reheating
The dish lasts in the fridge, covered, for 2 days. When reheating, add a tablespoon of water to prevent drying out. I do not recommend freezing, as the tomato and olive sauce changes texture when thawed. If there are leftovers, it can also be eaten the next day, gently reheated on low heat or in the microwave.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15 minutes (including marinating)
Cooking time: 20-25 minutes
Servings: 2-3 servings
Difficulty: easy
Recipe type: main dish, Moroccan-inspired chicken
Ingredients
2 boneless chicken thighs
1 can of diced tomatoes
1 bunch of green onions
2 cloves of garlic
Zest of one lemon (plus extra for serving)
2 teaspoons paprika (can be sweet, spicy, or smoked, to taste)
1 teaspoon ground cumin
1/2 teaspoon cinnamon
150 g unsalted black olives
2 tablespoons oil
Salt
Fresh parsley for garnish
Preparation
1. In a bowl, mix the paprika, cumin, cinnamon, lemon zest (save a little for serving), grated garlic, salt, and 2 tablespoons of oil. The mixture should be like a thick paste.
2. Cut the boneless chicken thighs into suitable cubes. Place them in the bowl and coat them well with the spice mixture. Cover the bowl and let the meat marinate in the fridge for 15 minutes.
3. Cut the green onions into larger pieces, about 2-3 cm, not too thin.
4. Heat a large skillet and add a little oil if needed. Sauté the onions for a few minutes until they soften slightly but do not brown too much.
5. Add the marinated chicken cubes over the onions. Add a tablespoon or two of water to prevent sticking. Cook over medium heat, stirring frequently, for about 10 minutes, until the chicken starts to cook evenly.
6. Pour in the canned diced tomatoes and add the black olives. Adjust the salt if needed.
7. Let everything simmer on medium-high heat for about 10 minutes. The sauce should reduce slightly, and the meat should remain juicy.
8. Finally, turn off the heat and sprinkle with lemon zest and chopped fresh parsley.
9. Serve warm. You can add extra parsley or a little olive oil when serving, but it’s not mandatory.
Why I make this recipe often
It’s one of the recipes I choose when I want something hearty, with lots of flavors, but without complicated procedures. It’s quick to prepare and doesn’t require special techniques. The ingredients are accessible, and the taste is suitable even for those who are not used to very spicy foods. It can easily be adapted if you have guests or want to prepare a dinner without too much effort.
Tips and Variations
Tips
Chicken cooks better if cut into even cubes.
Let the meat marinate for at least 15 minutes; if you have time, you can leave it longer for a more intense flavor.
Use pitted olives for easier eating.
If the sauce reduces too quickly, you can add a few tablespoons of water or juice from the can.
Substitutions
You can use chicken breast instead of thighs, but it will be more tender with thighs.
Green onions can be replaced with yellow onion, but cut it larger so it doesn’t get lost in the sauce.
If you don’t have smoked or spicy paprika, sweet paprika will work too.
Black olives can be substituted with green olives, but the taste will be slightly saltier.
Variations
If you want a thicker sauce, you can crush a few tomato cubes with a spoon during cooking.
You can also add some chopped bell pepper along with the onion for more color.
If you like sweet flavors, you can add a pinch of sugar or a little honey towards the end, but it’s not strictly necessary.
Serving Ideas
The dish goes well with plain rice, couscous, or even fresh bread.
It can be served with a seasonal salad for an extra touch of freshness.
It also works as a filling for wraps or pita bread if you want a quick lunch option.
Frequently Asked Questions
1. Can I make the recipe with other types of meat?
Yes, it works with turkey cut into small pieces, but the cooking time will decrease if it’s breast. I haven’t tried pork, but the spice flavors are more suited for poultry.
2. Can canned tomatoes be replaced with fresh tomatoes?
Yes, but you need to peel and dice them. The sauce will be less concentrated, so I recommend using garden-fresh, well-ripened tomatoes when available.
3. If I don’t have cumin, can I skip it?
Yes, but the recipe loses some of its specific aroma. You can easily compensate with ground coriander, but the flavor will be different.
4. Do the olives have to be unsalted?
Ideally, they should be unsalted or lightly salted, so they don’t overly influence the final taste. If you only have salted olives, rinse them well before using.
5. Can I cook everything in one pot with a lid?
Yes, you can use a deep pot with a lid. Remove the lid towards the end to let the liquid evaporate and thicken the sauce.
Nutritional Values
Approximately, one serving has about 350-400 calories, with around 25 g of protein, 18 g of fat, and 20 g of carbohydrates. Values may vary depending on the exact type of meat, brand of tomatoes, or olives. It’s a balanced recipe with a good supply of protein and fiber.
Storage and Reheating
The dish lasts in the fridge, covered, for 2 days. When reheating, add a tablespoon of water to prevent drying out. I do not recommend freezing, as the tomato and olive sauce changes texture when thawed. If there are leftovers, it can also be eaten the next day, gently reheated on low heat or in the microwave.