Moroccan Chicken with Olives

From: Chef #810995

On Apr 6, 2008

This dish was a crowd pleaser--including kids. It wasn't too spicy for them. I used skinless, boneless chicken breasts. I also used low fat chicken broth instead of water and cut out the bouillion cube. I used fresh Meyer lemon, since I didn't have preserved.

From: Samir

On Apr 5, 2005

I have cooked variations on this recipe for some years now. If you use chicken stock (salt free) and genuine preserved lemons it should taste great. Drp the pitted olives into boiling water for thirty seconds before adding and always rinse the lemons and throw away the pulp. Cut the rinsed lemon skin into small pieces.

From: JustJanS

On Oct 15, 2002

Sorry Ann, but this was way to lemony and salty for us. Russell cooked dinner, and as a first time preserved lemon user, he just put it in pulp and all. That, the juice and the olives over-powered the other flavors. I think the lemon pulp needed to removed, and the juice needed to be reduced to a couple of tablespoons. It was also difficult to get the 1/3 cup flour to adhere to the chicken pieces once coated with the spice/cilantro mix. Maybe they could have been mixed with the flour and done in one step. I think a couple of tablespoons of honey in this dish would have balanced things out too.