Moroccan Lemon Chicken With Olives

READY IN: 1hr 20mins
Recipe by Sydney Mike

This North African recipe was taken from the internet & tweaked slightly.

Top Review by Laneydey

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!

Ingredients Nutrition


  1. In food processor, finely chop onion & garlic.
  2. Dredge chicken in flour.
  3. In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
  4. Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
  5. Bring to boil, then reduce heat & simmer, covered, 35 minutes.
  6. Remove chicken from sauce & allow to cool a few minutes.
  7. Cut chicken into small pieces, then put meat back into sauce.
  8. To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
  9. While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
  10. Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
  11. Spoon chicken mixture over couscous & serve.

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