Moroccan Lemon Chicken

"Looking for something different for a change? Try this "unique" dish. Don't let the unusual combination of ingredients scare you."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:




  • In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
  • Pat chicken dry& season with salt& pepper.
  • Cook chicken, skin side down until skin turns golden brown.
  • Transfer chicken to a plate.
  • Reduce heat to moderate& add onion.
  • Cook, stirring until softened.
  • Add cumin, paprika, cinnamon, lemon zest and flour.
  • Cook, stirring 1 minute.
  • Stir in the chicken broth, olives and honey.
  • Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
  • Add chickpeas and simmer about 3 minutes.

Questions & Replies

Got a question? Share it with the community!


  1. Very good. A nice change from the ordinary. Served with cumin potatoes (on the site) and orange and red onion salad (also on site). The combination was yummy.
  2. Merlot, this was FANTASTIC, even though I forgot to open the can of chick peas and put them in! I finished this with chopped preserved lemon and parsley (like gremolata) and we ate it with my Cumin Potatoes, and Dancer's Orange Salad with Olives and Mint recipe #33028 and Oven bake Turkish breaf. What a feast.
  3. This was my first recipe from Recipe Zaar I have tried so far & it was a hit. I served it with feta, lemon & pinenut couscous and sundried tomato & feta bread. I think I may have salted the chicken a little to much when it was first cooking but other than that I wouldn't have changed a thing. MéLisa
  4. This dish made a lovely dinner that everyone enjoyed. I did make some small changes though. I used whole green olive instead of pimento stuffed, preserved lemon for the lemon zest, & doubled the amount of paprika. Made for Went to Market Tag
  5. My husband and I recently went to Morocco, and this recipe is so close to the real thing! The only thing we need now is an authentic tagine to cook it in!!! Maybe add some raisins or apricots or dates...


Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes. Now, a little about me . . . It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives. Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can. I subscribe to Taste of Home and own EVERY Southern Living Annual since 1979. I guess my biggest pet peeve is people who are negative all the time. Because I enjoy life so much, I try to avoid such people. Life is too short.
View Full Profile

Find More Recipes