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I really like this dish. The flavours were lovely and the marinade made a very nice accompaniment to the chicken. I served it with roasted baby eggplant and sliced red and yellow capsicums, which I put in the dish with the chicken as it was roasting. There are only two things I would say that would improve this dish is a little bit of heat; first, perhaps next time I'll add some cayenne pepper to the marinade, as many Moroccan dishes do have some kick to them. Also, a nice dollop of plain, Greek-style yoghurt on top of the chicken would be lovely and help to balance the spiciness of the chicken. There will definitely be a next time for this dish, thanks so much for posting a new way to cook a tasty chicken dinner.

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Sooty_Cat June 17, 2010

We enjoyed but would probably prefer with chicken breast instead of the drumsticks. Flavor was good and my husband didn't mind the black olives, which he usually avoids.

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berry271 January 17, 2012

This chicken was full of flavor, and I especially loved the taste of the marinade paste -- cumin, ginger, lemon -- terrific combination. I used skin-on chicken legs and marinated them overnight. After cooking the chicken, the skin didn't have much crispiness to it, but I guess I should have removed some of the marinade paste which was still on the top of the legs when I put them in the oven. Next time, I'm going to remove the skin from the chicken legs. That will also let more of the delicious marinade flavor get into the meat. I served this with couscous and some simple roasted vegetables. I'll definitely be making this dish again -- it's a great addition to my chicken recipes.

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TasteTester December 21, 2011

Beautiful chicken dish! I don't care for onions, so instead of pureeing it into the sauce I sliced it and put the slices over and around the chicken with the lemons and olives. I did add 1/4 tsp of cayenne to the marinade mix. I used bone-in, skinless breasts and they were so moist and flavorful. Really loved this - thanks for sharing the recipe!

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loof February 15, 2011

This wasn't our family's favorite. I think it was too lemony and I didn't care for the pastey sauce. Sorry!

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Chill April 21, 2010

This was deelicious! I removed the skin and I think that helped a lot because the meat was really nicely flavoured without the skin getting in the way. I was a bit worried that the lemon might be overpowering, but I REALLY enjoyed it! I didn't even have the time to marinate it, but it was so full of flavour and everyone loved it. I also left out olives and the coriander leaves and it was great without them. Thanks!

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yamakarasu March 21, 2010

This is a great recipe! I made this for a group of 16 hungry hippies and they loved it. I was hoping for a bit more flavor.. pungency maybe? Anyways, very good! Great for big crowds.

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caydgrad October 14, 2009

What a great recipe! The prepwork is so simple and didn't take me much time at all using a mini food processor. I wasn't able to marinate the drumsticks for the whole time -- I only had about 45 mins., and the flavors were still great, so I can only imagine if you had a full day! I used five drumsticks, so there was a decent amount of extra sauce, but I think if I had made the eight suggested pieces, I'd double up because the flavors are great. I almost didn't use fresh lemons for this, but I'm glad I did because I really think the lemon juice made it. Served with mediterranean couscous and green beans and definitely making again. thanks!

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KissaK1 January 06, 2009

Hello, Recipe Swap #15 buddy! Excellent recipe! My hubby and I loved the combination of flavors and the aroma that filled the house while it roasted. We thought the lemon wedges and chopped fresh coriander were a nice flavor compliment to the dish as well as a nice finishing touch for presentation. I served this dish with my lemon-roasted asparagus and plain brown rice. What a pretty plate! Thanks for a keeper!

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MarthaStewartWanabe April 13, 2008
Moroccan Chicken