Moroccan Chicken With Lemon & Olives Recipe

Name: Moroccan Chicken With Lemon & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon ground cinnamon; 1/2 teaspoon tumeric; 1 pinch salt & pepper; 140 grams skinless boneless chicken breast cut into 1-inch cubes; 1 teaspoon olive oil; 1/4 brown onion diced; 1/2 tablespoon ginger grated; 1 cup chicken stock; fresh lemons or 2-3 wedges of preserved, or limes, cut into bite sized pieces.; 1 potato peeled and diced into cubes, same size as chicken; 8 kalamata olives pitted and sliced in half; 1 teaspoon honey; 1 tablespoon corriander chopped, cilantro as substitute; coriander cilantro for garnish

Servings: persons

1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1 pinch salt & pepper
140 grams skinless boneless chicken breast cut into 1-inch cubes
1 teaspoon olive oil
1/4 brown onion diced
1/2 tablespoon ginger grated
1 cup chicken stock
fresh lemons or 2-3 wedges of preserved, or limes, cut into bite sized pieces.
1 potato peeled and diced into cubes, same size as chicken
8 kalamata olives pitted and sliced in half
1 teaspoon honey
1 tablespoon corriander chopped, cilantro as substitute
coriander cilantro for garnish

1
Heat your oven to 190C (375F)
2
In a small box mix the cinnamon, turmeric, salt and pepper.
3
Toss the chicken in the spice mix making sure all pieces are evenly coated.
4
Remove the chicken from the bowl and toss the potato in the leftover spices.
5
Heat the oil on the stove on a medium to medium-high heat in a dutch oven (or another pot that you can use on the stove and in the oven)
6
Add the chicken to the pot and seal, about 3 minutes.
7
Remove the chicken from the pot and set aside.
8
Add the onion to the pot and cook for about 3 minutes until it is soft and starting to brown.
9
Add the ginger, potato and stock to the pot and bring to the boil.
10
Pop the chicken back in the pot, cover and put in the oven for about 20 minutes.
11
Take the pot out of the oven and stir in the olives and lemons.
12
Drizzle the honey over the dish and put back in the oven, uncovered for 20-25 minutes until the lemons are starting to disintegrate.
13
Remove the pot from the oven and stir in the coriander.
14
Serve in bowls garnished with coriander.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon ground cinnamon, 1/2 teaspoon tumeric, 1 pinch salt & pepper, 140 grams skinless boneless chicken breast cut into 1-inch cubes, and more.

Yes, Moroccan Chicken With Lemon & Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken With Lemon & Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions