1. Season the chicken
Place sliced chicken in a bowl. Add paprika, cumin, turmeric, garlic powder, salt, and pepper. Toss to coat evenly.
Tip: Thinner strips cook faster and absorb more flavor.

2. Sear the chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer.
Cook 3–4 minutes, flipping once, until lightly golden on the edges.
Don’t overcrowd—work in two batches if needed.

3. Add aromatics
Add sliced onion and minced garlic. Stir and cook for 2 minutes until onions soften and garlic becomes fragrant.

4. Create the sauce
Pour in chicken broth and lemon juice. Add olives. Stir to combine and scrape up tasty browned bits from the pan.

5. Simmer
Lower heat to medium. Simmer for 5–6 minutes until the sauce reduces and becomes glossy.

6. Finish & serve
Top with fresh parsley and additional lemon zest if desired.

Notes & Tips

Best sides:
✔ couscous
✔ basmati rice
✔ naan or warm flatbread
✔ roasted vegetables

Substitute protein: shrimp, turkey slices, or tofu

Add-ins: chickpeas, spinach, carrots

Extra tip: Add preserved lemons for true Moroccan depth

Leftovers taste even better the next day.