Moroccan Chicken with Green olives and Lemon

by jerseygirl on April 30, 2009 · 22 comments

I have been trying to go a little more out of my comfort zone and cook foods that are not very familiar to me. Italian food is my comfort zone and my family loves it. But last night I decided to try a Moroccan chicken recipe right from the pages of Bon Appetit. I have never cooked Moroccan before and this was the perfect easy recipe to start with. When I saw this on A Good Appetite last week, I knew I should try it.

I liked the chicken and the tangy sauce. My daughter and husband thought it was okay but not their favorite. My husband is not a big lemon lover when it is paired with chicken. But when paired with fish, he cannot get enough lemon. If I make it again, I might add a sweet element to the sauce such as raisins or prunes. I really did enjoy the fragrant spices. The smell of the lemons and spices made the house smell wonderful.
Instead of using a whole chicken, I used all legs and thighs. I served it with brown rice and green beans so it was the perfect healthy meal. It was even better when I had some leftovers for lunch today.

Don’t forget to enter my Romano’s Macaroni Grill dinner basket giveaway below. I will be picking the winners tomorrow.

Moroccan Chicken with Green Olives and Lemon
(Bon Appetit)
2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; saute until golden brown, about 8 minutes. next 5 ingredients; stir 1 minute. broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

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{ 22 comments… read them below or add one }

kat April 30, 2009 at 3:48 pm

Yeah, I think you really have to like the flavors of lemon & olives to really enjoy this one. Like you we went with the chicken pieces so much easier

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Mary April 30, 2009 at 4:22 pm

Lisa, this is a really lovely recipe and the presentation is gorgeous.

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Pam April 30, 2009 at 5:17 pm

Adding something sweet is a good idea. I think it sounds and looks really, really good.

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Dawn April 30, 2009 at 6:01 pm

I think by you adding raisins next time might help. My hubby is not a big fan of the lemon thing either so I leave the sight of them out, but keep in the flavor and he never knows LOL

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Debbie April 30, 2009 at 6:22 pm

I think the dish looks delicious. I love lemon with chicken and this is perfect along with the olives!

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Clumbsy Cookie April 30, 2009 at 6:49 pm

I would REALLY love this dish! I love olives everywhere!

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Heather April 30, 2009 at 7:40 pm

this is one of my favorite recipes! so delish!

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Bunny April 30, 2009 at 8:51 pm

This would be way out of my comfort zone too, butr very well worht a try!

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Stacey Snacks April 30, 2009 at 9:02 pm

Lis,
Next time try Rachael Ray’s chicken tagine, very similar to this one, but with the addition of prunes for sweetness. I loved it.

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Daniel April 30, 2009 at 9:34 pm

Congrats for taking a leap out of your comfort zone. It’s the best way to learn, isn’t it?

Thanks for sharing such an interesting recipe!

Dan
Casual Kitchen

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Cynthia April 30, 2009 at 10:35 pm

Oh Lisa, I can just imagine how flavour the sauce/broth must be, I’d just want to soak it all up with some white rice 🙂

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Lynda May 1, 2009 at 12:03 am

This is a beautiful dish! I haven’t tried to make this as it’s always been out of my comfort zone too. But this looks so delish!

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5 Star Foodie May 1, 2009 at 7:37 am

Yum! The green olives sound excellent with the chicken! i love this recipe! Thanks!

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Maryann May 1, 2009 at 12:32 pm

Hi Lisa! I know I would love this just as it is! ..and I’m with Cynthia. Rice on the side 🙂
xox

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Aggie May 1, 2009 at 12:48 pm

I love lemon and green olives! That looks so delicious!

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Maria♥ May 1, 2009 at 1:33 pm

Lisa, this Moroccan dish looks so delish!!

Maria
x

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Jamie May 2, 2009 at 12:17 pm

My older son discovered and fell in love with this dish when my husband took him to Marocco several years ago, so hubby makes it once in a while. Next time, try preserved lemons, if you can find them, which are what are traditional used and infuse a richer, deeper lemon flavor.

And funny thing is, we went to the market today and bought a special traditional chicken dish of Senegal from a couple of young women from Senegal and as we walked away my husband said “this is the exact same thing as Moroccan chicken with lemon and green olive tagine!” Love it!

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Karen May 2, 2009 at 4:17 pm

I would love this with the cumin and green olives in it. Looks delicious!

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Angie May 3, 2009 at 11:01 pm

Thanks for the recipe. I’m always looking for recipes that don’t have anything in them that I’m allergic to, and I’ve already found several on your blog.

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Jeff May 4, 2009 at 11:41 am

I keep forgetting about this dish and I have everything on stock!!

Way to get out of the comfort zone and nicely done.

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Jeena May 4, 2009 at 3:46 pm

What a tasty meal I think it has gorgeous flavours. 🙂

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Bridgett May 5, 2009 at 11:24 am

I like all the flavors going on here. It really sounds delicious. Great recipe, Lisa!

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