Moroccan Lemon-Olive Chicken Recipe

Name: Moroccan Lemon-Olive Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons or Meyer lemons; 2 tablespoons EVOO (extra-virgin olive oil); 2 pounds boneless skinless chicken thighs, trimmed and cut into large bite-size pieces; Salt and pepper; 1 large onion, thinly sliced; 4 large garlic cloves, crushed; 2 fresh bay leaves; 2 teaspoons ground turmeric, 2/3 palmful; 2 teaspoons ground coriander, 2/3 palmful; 2 teaspoons ground cumin, 2/3 palmful; 1 cinnamon stick; 2 cups chicken stock; 1 cup large pitted green olives; A handful of fresh mint leaves, finely chopped; 2 handfuls of fresh flat-leaf parsley leaves, finely chopped

Servings: persons

2 lemons or Meyer lemons
2 tablespoons EVOO (extra-virgin olive oil)
2 pounds boneless skinless chicken thighs, trimmed and cut into large bite-size pieces
Salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, crushed
2 fresh bay leaves
2 teaspoons ground turmeric, 2/3 palmful
2 teaspoons ground coriander, 2/3 palmful
2 teaspoons ground cumin, 2/3 palmful
1 cinnamon stick
2 cups chicken stock
1 cup large pitted green olives
A handful of fresh mint leaves, finely chopped
2 handfuls of fresh flat-leaf parsley leaves, finely chopped

1
Slice 1 lemon into 1/2-inch-thick rounds.
2
Heat the EVOO in a skillet over medium-high heat.
3
When the oil ripples and begins to smoke, add the chicken pieces, season with salt and pepper, and brown for 3 to 4 minutes.
4
Add the onions, garlic, lemon rounds, and bay leaves.
5
Cook, stirring frequently, for 6 to 7 more minutes.
6
Add the spices, stock, and olives to the skillet and cook for 5 minutes to reduce the liquid.
7
Remove from the heat, discard the bay leaves, squeeze the juice from the remaining lemon into the skillet, and stir in the mint and parsley.
8
Discard the cinnamon stick.
9
Serve with rice or couscous.

870

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 lemons or Meyer lemons, 2 tablespoons EVOO (extra-virgin olive oil), 2 pounds boneless skinless chicken thighs, trimmed and cut into large bite-size pieces, Salt and pepper, and more.

Yes, Moroccan Lemon-Olive Chicken 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.

Moroccan Lemon-Olive Chicken

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