14 Reviews

Made this recipe twice now. The first time I followed the recipe pretty closely (used less olives as I am not a fan) and it was very good, but seemed like something was "missing" to me and my dinner guests. The next time, I used a better quality saffron (and more of it), added the called for amount of olives, and added red pepper flakes. That was the winning combination for us! Thank you for sharing this recipe!

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Laneydey April 01, 2011

OH MY! This is a 5 STAR restaurant quality recipe! What a wonderful blend of spices and ingredients that complement each other for a SUPREME MEAL :) Made as written and will defiantly be made again. Thanks Syd for posting. Made for SSaSSy's ZWT 6.

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Papa D 1946-2012 June 11, 2010

This was a great dinner. I made a couple of substitutions- first, I used boneless, skinless chicken breasts; second, I used orzo instead of couscous (cooked to package directions). Since I used boneless chicken, I only needed to simmer 10 minutes in step 5, which got the chicken to a perfect level of doneness, and got dinner on the table faster! I had to add a little extra water, though, to keep the onion mixture from going dry and burning. We loved the flavors in this dish! In fact, we loved them so much that I think I would double the ginger, paprika, and cumin the next time, and maybe add some of it to the dredging flour. Thanks for a great recipe, I look forward to making it again!

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IngridH September 06, 2009

This was delicious. I made as noted except omitted the cilantro as I am not a fan. I used 2 large boneless, skinless breast halves. The dish went together quickly. Cover while simmering to keep juices in the pot. I served it with vegetable couscous. Yum. I will be adding this to my tried-and-true folder.

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Halima Dances January 29, 2015

Thanks a lot for this recipe. This recipe is perfect and the combinations of spices meets what we tried in Marocco. I prepared this 2 turkey legs and 2 chiken breast at the same time.
I exchanged the lemon zest with a sliced preserved lemon that I prepared this spring with the Preserved Lemons. Everything came tender and delicious!

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awalde September 27, 2011

Great recipe! We loved the spice combination, as well as, the olives, lemon and cilantro. These ingredients really gave this dish an exotic touch. We especially liked using couscous as a base for the delicious sauce - such a nice change from rice and other pasta. Made for the Olive tag, July, 2011.

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DailyInspiration July 28, 2011

Myself and the OH LOVED this! The blend of spices is excellent and I followed it to the letter. Will make more next time to ensure leftovers :). Made for ZWT6. Thank you!

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English_Rose June 16, 2010

I felt like I was eating in a restaurant. The amount of spices are perfect and so is the taste. I'll make this again. Made for ZWT 6

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littlemafia June 14, 2010

Hi Syd, What a great combination of spices and flavours; love that taste; reminds me of a far away place; we rally enjoyed it. Followed it all except cilantro(sorry but can't get use to that one.) Thank you for posting; made this for ZWT6. Rita

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Sage June 08, 2010

The spices combine to create a lot of flavor in this healthy dish. I am not a fan of olives so I substituted with 2 T capers. Made for Went to the Market tag.

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swissms February 21, 2010
Moroccan Lemon Chicken With Olives