Moroccan Lemon Chicken

READY IN: 40mins
Recipe by Mirj2338

I originally got this recipe from Gourmet Magazine, and served as an anniversary romantic meal.

Top Review by RalMiska

This was a great recipe. The olives added a nice touch, and the chick peas were a good idea, but what really made this dish was the honey. I only used a little but, but the flavour of it complimented the subtle sourness of the lemon so well. I did make a few small changes, using what I had on hand. I used cubed skinless chicken breast, added some chopped mushrooms, and served it with cous cous, rather than rice. I personally think I went a little overboard with the salt on the chicken, but my family didn't seem to mind.

Ingredients Nutrition


  1. In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking.
  2. Pat chicken dry and season with salt and pepper.
  3. Cook chicken, skin sides down, until skin is deep golden brown.
  4. Transfer chicken to a plate and reduce heat to moderate.
  5. Add onion to pan and cook, stirring, until softened.
  6. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute.
  7. Stir in broth, olives, and honey.
  8. Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes.
  9. Transfer chicken to 2 plates.
  10. Add chick-peas to sauce.
  11. Simmer sauce 3 minutes and season with salt and pepper.
  12. Pour sauce over chicken and sprinkle with coriander.
  13. Serve chicken with rice.

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