Moroccan Chicken with Olives

READY IN: 1hr 15mins
Recipe by Miss Annie

This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous.

Top Review by JustJanS

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.

Ingredients Nutrition

Directions

  1. Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
  2. Rub mixture on all sides of chicken; coat with flour.
  3. Place chicken in ungreased 13 x 9-inch baking dish.
  4. Mix water, lemon juice and bouillon; pour over chicken.
  5. Add olives and preserved lemon slices.
  6. Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
  7. Serve with couscous or rice if desired.

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