Moroccan Lemon Chicken With Olives

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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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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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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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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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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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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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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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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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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Great flavours and easy to make. I did not have any cilantro so had to omit that. I used chcken broth to cook the couscous and chicken Made for Gimme 5

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Absolutely delicious! Strong clear flavors - the spices, the lemon, cilantro, and olives, all work together well. Used diced chicken, so cooking was quick - and I'll bet the second time through this will even quicker. A great weeknight dinner for two.

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We loved this and much easier and quicker than you think when you first look at the ingredients! It serves a generous two, I had an unexpected young guest and was easily able to stretch this recipe. I forgot the olives, sorry, but will use them next time, which I expect to be quite soon! I used a spicy 'fusion' couscous, which complemented the chicken beautifully. Thanks for a great recipe, Sydney Mike!

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This is so full of flavor and super easy to make. I garnished each serving with sliced olives and additional cilantro. Made as per directions.

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