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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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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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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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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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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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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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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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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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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What a wonderful main dish and so attractive to serve. The chicken is very moist and tender. The prep work on the dish was done this morning before going to work and then placed in the fridge. It was placed in the oven when I got home and within about an hour dinner was on the table. There was plenty of sauce to spoon over the cooked chicken that was served on top of steamed white rice.
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This was a very nice dish. I was surprised that the lemons baked on the chicken imparted a "preserved lemon" taste, though they were only fresh lemon wedges. I used chicken breasts (were done in about 45 minutes) and only about a half tablespoon of oil. Definitely has a Moroccan flavor!
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Very different and a good change from the norm. Thank you for your recipe.
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I used some preserved lemons I had and the lemon flavor did not over power the dish at all. The flavor of the chicken was good but not overly impressive. I will probably make again just to have some variety for chicken.
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A WONDERFUL dish! Love the colour and the blend of flavours.. and surprisingly, the addition of a whole lemon was not overpowering at all (which I was unsure of to be honest!). And above all, DH didn't even mind the olives in it! I used a whole chicken jointed into 8 pieces and let them marinate in the onion-tomato mixture overnight. Followed the recipe as is without any changes and served it with Kittencal's Persian-Style Basmati Rice Pilaf. Thank you, Chef floWer, for sharing your wonderful recipe!
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This was a WONDERFUL FLAVORFUL COLORFUL TANGY chicken recipe! I used frozen breast tenders which I put in the paste overnight in a ziploc bag. Then I put them in a glass baking dish with the lemon wedges and olives. I think the pureed onion stood out the most and I liked it. We also LOVE baked olives, I used pitted kalamata. Made for NAME Tag.
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mmmmm good wonderful and easy to make.I served it with Couscous and stirfried cauliflowrer, onions and mushroms.
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Very easy recipe to make, but lots of wonderful flavour. I used thigh fillets too, as it was what I had on hand. I made it in my frying pan due to time, but still just as tender. I also added green beans for a bit of extra colour & flavour. Thanks floWer for this lovely recipe.
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Wow, this was wonderful. I loved the blend of lemon and spices! The olives complement the spice/lemon flavor perfectly. I did use boneless-skinless chicken breasts, which I butterflied and marinated overnight (also cooked for less time since thinner, about 30 minutes at 350F). Though I am sure that drumsticks would be more flavorful, this was still great. I will definitely make this again! Thanks Chef floWer!
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A really lovely flavor - I will definately make this again - I always follow a recipe exactly the first time, specially if I want to rate it - but did use thighs not drumsticks, otherwise its exact. Thanks for posting
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