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Nutrition Facts
Serving Size 1 (279g) Recipe makes 6 servings The following items or measurements are not included below: preserved lemons
Calories 592
Calories from Fat 292		(49%)
Amount Per Serving		%DV
	Total Fat 32.5g	49%
	Saturated Fat 8.8g	44%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 199mg		66%
Sodium 485mg		20%
Potassium 580mg		16%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 1.2g	4%
	Sugars 0.4g
Protein 63.2g		126%
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Moroccan Chicken with Olives

Recipe #36500 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Miss Annie
Aug 9, 2002

This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous.

SERVES 6 (change servings and units)

Ingredients

1/4 cup minced fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 cloves garlic, minced
3-3 1/2 lbs fryer chickens, cut up
1/3 cup all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon instant chicken bouillon
1/2 cup kalamata olive or Greek olive
1 sliced preserved lemon (See Recipe for Preserved Lemons) or fresh lemon

Directions

1
Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
2
Rub mixture on all sides of chicken; coat with flour.
3
Place chicken in ungreased 13 x 9-inch baking dish.
4
Mix water, lemon juice and bouillon; pour over chicken.
5
Add olives and preserved lemon slices.
6
Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
7
Serve with couscous or rice if desired.

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Featured Reviews for This Recipe

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.

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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.

3 people found this review helpful

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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.

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