Best 8 Moroccan Lemon Chicken With Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the bustling souks of Morocco with our guide to creating an exquisite "Moroccan Lemon Chicken with Olives." This tantalizing dish captures the vibrant flavors and aromas of Moroccan cuisine. Succulent chicken pieces are marinated in a fragrant blend of lemon, garlic, ginger, and aromatic spices, then slow-cooked until tender and infused with delectable flavors. Juicy green olives add a salty-briny note, while preserved lemons lend a distinctive tartness that awakens your taste buds. Served over fluffy couscous or aromatic basmati rice, this dish is a symphony of flavors that will transport you to the heart of Morocco.

Here are our top 8 tried and tested recipes!

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves
1 1/4 teaspoons kosher salt
1 shallot, chopped
1 preserved lemon, inside discarded, skin thinly sliced
1/2 cup pitted mixed marinated olives, halved
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup white wine
1 cup low-sodium chicken broth
4 sprigs oregano
2 tablespoons chopped Italian parsley
Chive blossoms, for garnish, optional

Steps:

  • Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
  • In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
  • Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

MOROCCAN CHICKEN WITH LEMON AND OLIVES



Moroccan Chicken with Lemon and Olives image

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.

Provided by Elise Bauer

Categories     Dinner     Stew     Chicken Stew     Lemon Chicken     Moroccan Cuisine     Preserved Lemons     Tagine

Time 2h5m

Yield 6

Number Of Ingredients 17

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup raisins
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .

Nutrition Facts : Calories 718 kcal, Carbohydrate 16 g, Cholesterol 230 mg, Fiber 3 g, Protein 48 g, SaturatedFat 13 g, Sodium 902 mg, Sugar 9 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MOROCCAN CHICKEN WITH OLIVES



Moroccan Chicken with Olives image

The exotic blend of spices that season this chicken will take your taste buds on a global journey.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/4 cup chopped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 cut-up whole chicken (3 to 3 1/2 pounds)
1/3 cup Gold Medal™ all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 cup Kalamata or Greek olives
1 medium lemon, sliced
Hot cooked couscous or rice, if desired

Steps:

  • Heat oven to 350°F.
  • Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
  • Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
  • Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.

Nutrition Facts : Calories 280, Carbohydrate 9 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON



Moroccan Chicken with Green Olives and Lemon image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Ginger     Olive     Sauté     Low Cal     Dinner     Lemon     Healthy     Cinnamon     Simmer     Cumin     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

  • 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; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt 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. 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.

MOROCCAN LEMON CHICKEN WITH OLIVES



Moroccan Lemon Chicken With Olives image

Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 onion, medium, peeled, quartered
1 medium garlic clove, peeled, minced
2 large chicken breasts
1 tablespoon all-purpose flour
1/2 tablespoon olive oil
1 1/4 cups water, divided
1 pinch saffron
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
2 tablespoons lemon juice
1 lemon, zest of, minced
1/4 cup green olives, pitted, chopped
1 tablespoon cilantro, minced
1/2 cup couscous
1 dash black pepper

Steps:

  • 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.

STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES



Stovetop Moroccan Chicken With Preserved Lemon and Olives image

This chicken with preserved lemons and olives is a classic Moroccan dish. This recipe calls for using a Dutch oven or heavy- bottomed pot.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h45m

Yield 4

Number Of Ingredients 15

1 whole chicken, skin on or removed, cut into pieces
1/3 cup vegetable oil (or a mix of vegetable oil and olive oil; or a mix of oil and butter)
2 very large white or yellow onions (1 lb or 1/2 kg), sliced as thinly as possible
One small handful of fresh cilantro , chopped
One small handful of fresh parsley, chopped
2 or 3 cloves of garlic, finely chopped or pressed
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon saffron threads , crumbled (divided; optional)
For the Sauce
1/2 to 1 teaspoon smen (Moroccan preserved butter - optional)
1 handful green or red olives, or mixed
1 preserved lemon, quartered and seeds removed

Steps:

  • Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
  • When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
  • When the chicken is cooked, carefully transfer it to a plate and cover.
  • Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
  • Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
  • Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
  • For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
  • Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.

Nutrition Facts : Calories 639 kcal, Carbohydrate 16 g, Cholesterol 152 mg, Fiber 3 g, Protein 48 g, SaturatedFat 8 g, Sodium 553 mg, Sugar 6 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g

MOROCCAN LEMON CHICKEN WITH OLIVES



Moroccan Lemon Chicken With Olives image

Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.

Provided by cookiedog

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 medium onion, peeled and quartered
2 medium garlic cloves, peeled and minced
2 1/2 lbs skinless chicken
2 tablespoons flour
1 tablespoon olive oil
2 1/2 cups water, divided
1/8 teaspoon saffron
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
3 tablespoons lemon juice
2 grated lemons, rind of
1/2 cup green olives, pitted and coarsley chopped
2 tablespoons minced fresh cilantro
3/4 cup couscous
fresh ground black pepper

Steps:

  • In a food processor, finely chop onion and garlic. Dredge chicken in flour.
  • In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.
  • Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
  • Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes.
  • Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
  • While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil.
  • Remove from heat and allow to sit for 5 minutes.
  • Spoon chicken mixture over couscous and serve.

Nutrition Facts : Calories 677, Fat 16.5, SaturatedFat 3.8, Cholesterol 241.2, Sodium 627, Carbohydrate 33.1, Fiber 3, Sugar 1.6, Protein 93.3

CHICKEN WITH LEMONS AND OLIVES EMSHMEL



Chicken with Lemons and Olives Emshmel image

Provided by Paula Wolfert

Categories     Slow Cooker     Chicken     Citrus     Olive     Poultry     Lemon

Yield Serves: 8

Number Of Ingredients 20

2 to 3 chickens, whole or quartered, with their livers
6 cloves garlic, peeled
Salt
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup salad oil
2 1/2 cups grated onion, drained
1/4 teaspoon pulverized saffron (mixed with turmeric, if desired)
1/2 cup mixed, chopped fresh herbs (green coriander and parsley)
1 1/2 cups ripe "green-brown" olives, such as Royal-Victorias
2 preserved lemon
2 to 3 fresh lemons
EQUIPMENT:
Large bowl
Paring knife
6-quart casserole with cover
Strainer, if necessary
Small mixing bowl

Steps:

  • 1. The day before, using 4 cloves of the garlic and 2 tablespoons of salt prepare the chickens as directed below under Basic Method For Preparing Poultry, then marinate both chickens and livers in 1 teaspoon of salt, the remaining 2 cloves of garlic, sliced thin, the spices, and the oil. Refrigerate, covered.
  • 2. The next day, place the chickens, livers, and marinade in the casserole. Add 1/2 cup of the grated onion, the saffron, herbs, and 2 cups water. Bring to a boil, cover, and simmer 30 minutes, turning the chickens often in the sauce.
  • 3. While the chickens are cooking, rinse and pit the olives. (If they seem a little bitter, cover with cold water, bring to a boil, and drain.) Set aside.
  • 4. Remove the chicken livers from the casserole and mash them fine. Return to the casserole with the remaining grated, drained onions. (This will give a good deal of heftiness to the sauce.) Add water, if necessary. Continue cooking 20 minutes, partially covered.
  • 5. Rinse the preserved lemons (discarding the pulp, if desired) and quarter. Add the olives and preserved lemon quarters to the sauce when the chickens are very tender and the flesh falls easily from the bone. Continue cooking 5 to 10 minutes, uncovered.
  • 6. Transfer the chickens to a serving dish and spoon the olives and lemons around them. Cover and keep warm. By boiling rapidly, uncovered, reduce the sauce to 1 1/2 cups. Add the juice of 2 fresh lemons to the sauce in the pan. Add more salt (and more lemon juice, if desired) to taste. Pour the sauce over chickens and serve at once.
  • Basic Method for Preparing Poultry
  • The timing in the recipe includes these steps:
  • 1. Wash the chickens or other poultry in salted water and drain. Pound 4 cloves garlic and 2 tablespoons salt into a paste. Rub the paste into the cavity and flesh of the poultry, at the same time pulling out excess fat from under the skin and from the neck and rump ends. Pull out the thin translucent membrane from under the skin of the breast. Rinse the poultry well under running water until it no longer smells of garlic. (The garlic is used to rid the poultry of any bitterness that might spoil a sauce; it also brings out its flavor, much like MSG.) Drain the poultry well.
  • 2. If you suspect that your poultry is tasteless on account of "scientific breeding," use a method invented by Janet Jaidi to improve its taste: Rub it with the spices to be used in the recipe, a little butter and oil, and marinate it overnight. (If you do this, remember that you may have to readjust the spicing of your sauce at the end.)
  • 3. If you are using whole poultry, it must be trussed. Trussing poultry is easy: clip off the wing tips and discard; slip the ends of the legs into a horizontal incision made just about the rump (turkeys often come this way), or slip the legs into incisions made on the lower sides of the breast.
  • Note: When stuffing turkeys or squabs or chickens, do not wash with garlic or salt.
  • Paula Wolfert shares her tips with Epicurious:
  • •Wolfert recommends using organic free-range chicken for its noticeably superior maximum flavor and moist texture. Free-range poultry is available at health food stores, an increasing number of supermarkets, and at dartagnan.com. •Like many Moroccan clay-pot dishes, this chicken can be prepared in a slow cooker with very good results. Wolfert recommends Rival's Versaware model because the crock pot can be removed and used on the stovetop or in the oven (available at rivalproducts.com).

Tips:

  • For the best flavor, use fresh lemons. If you don't have fresh lemons, you can use 1/4 cup of bottled lemon juice, but the flavor will be slightly less bright.
  • If you don't have preserved lemons, you can use 1 tablespoon of lemon zest and 1 tablespoon of lemon juice instead.
  • Don't overcrowd the pan when you're browning the chicken. If the chicken is too crowded, it will steam instead of brown.
  • Cook the chicken until it is cooked through, but not dry. The chicken should be slightly firm to the touch.
  • Serve the chicken with rice, couscous, or your favorite side dish. You can also serve it with a side of yogurt or tzatziki sauce.

Conclusion:

Moroccan lemon chicken with olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the lemon and olive sauce is flavorful and bright. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #for-1-or-2     #main-dish     #fruit     #poultry     #african     #moroccan     #chicken     #citrus     #lemon     #meat     #chicken-breasts     #pasta-rice-and-grains     #number-of-servings     #4-hours-or-less

Related Topics