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Braised Moroccan Chicken with Turmeric, Mint and Olives

Course Main
Author New School of Cooking


  • 1 chicken rinsed, patted dry, and cut into 8 pieces
  • salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 4 medium carrots peeled, halved crosswise, then halved or quartered
  • 2 garlic cloves
  • 1 cup chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • pinch of cinnamon
  • ½ cup chopped mint leaves
  • ½ cup chopped cilantro leaves


  1. Season the chicken with salt and pepper. Heat the butter and oil in a sauté pan over medium high heat. Add he chicken and sauté until browned on both sides. Remove the chicken pieces from the pan and set aside.
  2. Discard all but a thin film of fat from the pan. Add the onions, carrots, and garlic. Saute. Add stock, cumin, turmeric and cinnamon, bring to a simmer.
  3. Cover and continue simmering until the chicken is tender, about 25 minutes. In the last 5 minutes of cooking add the olives in.
  4. When chicken is done, add the cilantro and mint.
  5. Season and serve with rice.

Recipe Notes

Cook time:30 mins
Serves 4