Moroccan Chicken Bake

Serves 6
Time 1 hour + 30 minutes marinating


6 chicken thighs – bone-in or out

2 cups green olives, pitted – but can have capsicum in them for Colly – does not need to be removed for ease

2 tbsp extra virgin olive oil 

500ml of chicken stock 

2 garlic cloves minced

1 tbsp minced ginger

1 can cannellini beans rinsed and drained

¼ cup lemon juice and the lemon wedges they were squeezed from – reserve!


Moroccan Spice Mix

4 teaspoons of smoked paprika

4 teaspoons ground cumin

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon of salt

½ teaspoon cayenne pepper


Place chicken thighs in a large bowl, coat in Moroccan spices, olive oil, garlic, ginger, and lemon juice – add the lemon wedges to the bowl and stir through. Over and marinate in the fridge overnight, or for a minimum of 30 minutes. 

Preheat the oven to 180C. Place the marinated chicken to a baking tray with cannellini beans and pitted olives. Pour the chicken stock over the ingredients. Bake for 40 minutes or until the chicken is cooked through. 

Serve with a bowl of couscous.