Moroccan Lemon Chicken with Olives
User Reviews
4.6
48 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
570 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Moroccan Lemon Chicken with Olives
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Learn to make traditional kosher Moroccan Lemon Chicken with Olives. Slow simmered, tender chicken with preserved lemon, olives, and spices.
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Ingredients
- 3 1/2 pounds chicken bone-in pieces
- 1/2 teaspoon saffron threads
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon Turmeric
- 1/2 teaspoon ground ginger
- Pinch cayenne pepper
- Pinch cinnamon
- 1/4 cup extra virgin olive oil
- 1 onion large, finely chopped
- 2 garlic cloves, crushed
- 1 quart chicken stock
- 2 preserved lemon peel or substitute fresh lemons, peel only, pulp discarded
- 1 cup green olives pitted
- 1/2 cup cilantro fresh chopped, for garnish
- salt
- black pepper
Instructions
- For the chicken pieces, choose your favorite cut of meat. You can use a whole chicken cut into pieces, or buy specific pieces that you like. I usually use whole leg/thigh pieces because I find the dark meat more flavorful.Remove skin from chicken pieces (freeze the skin for stock or use it to make schmaltz!), then rinse and dry the pieces. You may wish to salt the chicken lightly; do not salt if you are cooking the dish with preserved lemon and/or with kosher chicken meat (both have a lot of salt already, so you won’t need more). Grind the saffron threads into powder using a spice mortar and pestle. Mix saffron powder, cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon together in a small bowl. Rub the spice mixture evenly onto the chicken pieces.
- Heat olive oil in deep skillet or sauté pan over medium high heat. Sauté the onion in the oil till it turns translucent. Add the garlic and continue to sauté till lightly browned. Arrange the chicken pieces snugly inside the skillet. Pour chicken stock over the pieces; they should be almost covered with stock. You probably won’t need the entire quart depending on the size of your pan.Remove pulp from the 2 lemons. With preserved lemon this is easy, the pulp will be softened and you can just scoop it out. For fresh lemon, I find it’s easier to slice the peel off of the lemon (if a little pulp clings to the peel it’s no big deal).
- Cut the peel into thin slices and arrange it evenly spaced in the pan.
- Bring stock to a boil, then reduce heat to a low simmer and cover the skillet. Let the chicken simmer for 60-75 minutes, periodically ladling the seasoned stock over the chicken pieces, until the meat is fork-tender. I usually cook it closer to 75 minutes because I like the meat very tender.
- Remove chicken pieces from the broth using tongs or a slotted spoon; arrange the pieces on a serving dish or bowl.
- Add olives to the sauce in the skillet. Bring sauce in the skillet to a boil and let it reduce and thicken for a few minutes. Remove skillet from heat and taste the sauce. Season with more salt and pepper, if desired. If you've subbed fresh lemons for preserved, add 1-2 tbsp fresh squeezed lemon juice to the sauce, or to taste.
- Serve on a bed of couscous, basmati rice or mashed potatoes; pour the sauce over the chicken and the starch. Garnish with fresh chopped cilantro. Can also be served with flatbread or pita bread to dip in the sauce. Serve warm.
Notes
- You will also need: spice mortar and pestle, saucier or sauté-style pan
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
9g
(3%)
Protein
38g
(76%)
Fat
41g
(63%)
Saturated Fat
10g
(50%)
Cholesterol
139mg
(46%)
Sodium
704mg
(29%)
Potassium
580mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
715IU
(14%)
Vitamin C
5.2mg
(6%)
Calcium
47mg
(5%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 704mg | 29% |
| Potassium | 580mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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