Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moroccan Chicken with Olives Recipe
    Lost? Site Map

    Moroccan Chicken with Olives

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on October 15, 2002

      Sorry Ann, but this was way to lemony and salty for us. Russell cooked dinner, and as a first time preserved lemon user, he just put it in pulp and all. That, the juice and the olives over-powered the other flavors. I think the lemon pulp needed to removed, and the juice needed to be reduced to a couple of tablespoons. It was also difficult to get the 1/3 cup flour to adhere to the chicken pieces once coated with the spice/cilantro mix. Maybe they could have been mixed with the flour and done in one step. I think a couple of tablespoons of honey in this dish would have balanced things out too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2008

      This dish was a crowd pleaser--including kids. It wasn't too spicy for them. I used skinless, boneless chicken breasts. I also used low fat chicken broth instead of water and cut out the bouillion cube. I used fresh Meyer lemon, since I didn't have preserved.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2005

      I have cooked variations on this recipe for some years now. If you use chicken stock (salt free) and genuine preserved lemons it should taste great. Drp the pitted olives into boiling water for thirty seconds before adding and always rinse the lemons and throw away the pulp. Cut the rinsed lemon skin into small pieces.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Moroccan Chicken with Olives

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 592.0
    Calories from Fat 292
    Total Fat 32.4 g
    Saturated Fat 8.8 g
    Cholesterol 199.7 mg
    Sodium 485.5 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 1.1 g
    Sugars 0.4 g
    Protein 63.2 g

    The following items or measurements are not included:

    preserved lemons


    Over 475,000 Recipes Network of Sites