morroccan chicken with olives

★★★★★ 1 Review
hathor avatar
By Elaine Laskowski
from Plymouth, PA

A really different chicken dish you will enjoy. I know we did. if you like Mediterranean and Greek food you will like this meal.

★★★★★ 1 Review
serves 4-5
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For morroccan chicken with olives

  • 2 tsp
    paprika
  • 1 tsp
    ground cumin
  • 1 tsp
    ground ginger
  • 1 tsp
    tumeric
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    pepper
  • 2 Tbsp
    olive oil
  • 1- 3 to 4 lb
    chicken, cut into 8 pieces
  • 4 clove
    garlic chopped
  • 1 lg
    onion, chopped
  • 1
    preserved , fresh or meyer lemon
  • 1 c
    pitted green olives, not stuffed green olives
  • 1/2 c
    water
  • 1/2 c
    raisins
  • 1/4 c
    chopped fresh cilantro
  • 1/4 c
    chopped flat leaf parsley

How To Make morroccan chicken with olives

  • 1
    If using preserved lemons, rinse well in water, discard seed and pulp and cut rind into thin strips or use thin slices of fresh lemon.
  • 2
    Combine dry spices in a bowl and add chicken, coating well with the spices. Let marinate 1 hour.
  • 3
    In a skillet, heat the oil on medium high heat, sprinkle chicken pieces with salt then add chicken to skillet, placing skin side down in pan and cook 5 minutes until lightly browned.
  • 4
    Lower heat to medium-low and add the garlic and onions on top of the chicken. Cover and cook 15 minutes, then turn chicken over and add lemon, olives, raisins and 1/2 cup of water. Bring to a simmer over medium heat and then lower heat to low and cover and cook 30 minutes until chicken is cooked through and tender.
  • 5
    In a bowl mix the cilantro and parsley, then right before serving, mix it through the dish.
  • 6
    Serve with couscous, rice pilaf or plain rice.
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