Moroccan Lemon Chicken With Olives

"This North African recipe was taken from the internet & tweaked slightly."
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012
photo by wicked cook 46 photo by wicked cook 46
photo by PaulaG photo by PaulaG
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:
1hr 20mins




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

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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.
  3. 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.
  4. 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!
  5. I know my Moroccan and this is not Moroccan. The recipe tasted blend and I tried to make it taste better but that did not help. This is not authentic.


  1. As I said it was overly blend so I added red wine and tomatoes. I tried to make the recipe French after I saw how bad it tasted.



Find More Recipes