14 Reviews of Moroccan Chicken

From: bigbadbrenda

On Aug 26, 2007

mmmmm good wonderful and easy to make.I served it with Couscous and stirfried cauliflowrer, onions and mushroms.

From: poo235

On Mar 29, 2007

Wow, this was wonderful. I loved the blend of lemon and spices! The olives complement the spice/lemon flavor perfectly. I did use boneless-skinless chicken breasts, which I butterflied and marinated overnight (also cooked for less time since thinner, about 30 minutes at 350F). Though I am sure that drumsticks would be more flavorful, this was still great. I will definitely make this again! Thanks Chef floWer!

From: Kiwipom

On Jan 28, 2007

This was enjoyed by all in the family. The lemon flavour is there but not a dominant flavour, you can still taste the chicken. We do not like olives so I left them out. I used thighs and cooked for the one hour stated and the meat was nice and tender.

From: MarthaStewartWanabe

On Apr 13, 2008

Hello, Recipe Swap #15 buddy! Excellent recipe! My hubby and I loved the combination of flavors and the aroma that filled the house while it roasted. We thought the lemon wedges and chopped fresh coriander were a nice flavor compliment to the dish as well as a nice finishing touch for presentation. I served this dish with my lemon-roasted asparagus and plain brown rice. What a pretty plate! Thanks for a keeper!

From: Engrossed

On Oct 14, 2007

This was a WONDERFUL FLAVORFUL COLORFUL TANGY chicken recipe! I used frozen breast tenders which I put in the paste overnight in a ziploc bag. Then I put them in a glass baking dish with the lemon wedges and olives. I think the pureed onion stood out the most and I liked it. We also LOVE baked olives, I used pitted kalamata. Made for NAME Tag.

From: Heydarl

On Jun 14, 2007

Very easy recipe to make, but lots of wonderful flavour. I used thigh fillets too, as it was what I had on hand. I made it in my frying pan due to time, but still just as tender. I also added green beans for a bit of extra colour & flavour. Thanks floWer for this lovely recipe.

From: Aaliyah&Aaron's mum

On Oct 18, 2007

A WONDERFUL dish! Love the colour and the blend of flavours.. and surprisingly, the addition of a whole lemon was not overpowering at all (which I was unsure of to be honest!). And above all, DH didn't even mind the olives in it! I used a whole chicken jointed into 8 pieces and let them marinate in the onion-tomato mixture overnight. Followed the recipe as is without any changes and served it with Kittencal's Persian-Style Basmati Rice Pilaf. Thank you, Chef floWer, for sharing your wonderful recipe!

From: Maito

On Nov 27, 2007

This was a very nice dish. I was surprised that the lemons baked on the chicken imparted a "preserved lemon" taste, though they were only fresh lemon wedges. I used chicken breasts (were done in about 45 minutes) and only about a half tablespoon of oil. Definitely has a Moroccan flavor!

From: PaulaG

On Feb 13, 2008

What a wonderful main dish and so attractive to serve. The chicken is very moist and tender. The prep work on the dish was done this morning before going to work and then placed in the fridge. It was placed in the oven when I got home and within about an hour dinner was on the table. There was plenty of sauce to spoon over the cooked chicken that was served on top of steamed white rice.

From: JoyfulCook

On Feb 5, 2007

A really lovely flavor - I will definately make this again - I always follow a recipe exactly the first time, specially if I want to rate it - but did use thighs not drumsticks, otherwise its exact. Thanks for posting