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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Moroccan Lemon-Olive Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions