5 Reviews

This chicken has great flavor, even without the tahini, but the tahini really makes it. We really only needed a spoonful per person, so maybe a quarter of what is called for in the recipe. I used 2 chicken breasts and baked them, so only added a half tablespoon of the oil to the marinade (skipped the butter), which worked out well. I added the turmeric in step 2, since it seemed like that was likely where it belonged. Great dish!

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Maito June 08, 2010

This is so good! Used chicken breast here so it didn't get brown and came out yellowish. Taste wasn't too lemony or too olivy (if there is such a word!ol). It was just right. l love the blend of spices here. Had this with tahini mixt and hummus.

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Pneuma March 09, 2008

This was an easy dish to make, and smelled great while it was cooking. I did use boneless skinless breasts pounded thin instead of the chicken (got home late, and needed it to cook faster than an hour). I was also out of turmeric, which I thought I had. I enjoyed the zing the olives and lemon wedges gave to the chicken, and would definitely not ever omit those ingredients. Also, my tahini appeared to have gone bad ( I sure was having a bad dinner day), so I didn't use that either. I served this with Moroccan Couscous #24328, and the sweet couscous balanced nicely with the tangy chicken.

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Kay D. February 22, 2006

Fantastic! Used lamb for the chicken. Broiled the lamb as I was in a hurry. Next time I want to marinate the meat longer than 30 minutes. The sauce is so delicious!

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COOKGIRl October 16, 2005

Delicious!!! I did use jointed wings rather than drumsticks and I doubled the spices. I also cut the oil back to 1/4 cup, marinated for about an hour and then baked in the oven for about 45 minutes. Great flavour, though I didn't use the tahini. Plenty of flavour and easy to make!!!

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Fairy Nuff October 13, 2005
Moroccan-Style Chicken