This classic Moroccan dish balances the warmth of spices with the bright acidity of lemon and the salty punch of green olives. The chicken becomes incredibly tender as it simmers in a rich, aromatic sauce featuring saffron, cumin, and ginger. It is a comforting yet vibrant meal that feels special enough for dinner parties but is simple enough for a weeknight. The accompanying couscous soaks up every drop of the flavorful broth, making it a satisfying and complete plate. Perfect for those who enjoy Middle Eastern flavors and aromatic spices, this recipe delivers a harmonious blend of textures and tastes in every bite.
Moroccan Lemon Chicken With Olives
Description
This classic Moroccan dish balances the warmth of spices with the bright acidity of lemon and the salty punch of green olives. The chicken becomes incredibly tender as it simmers in a rich, aromatic sauce featuring saffron, cumin, and ginger. It is a comforting yet vibrant meal that feels special enough for dinner parties but is simple enough for a weeknight. The accompanying couscous soaks up every drop of the flavorful broth, making it a satisfying and complete plate.Ingredients
Directions
-
Finely chop the onion and mince the garlic cloves.
-
Dredge the chicken pieces lightly in flour, shaking off any excess.
-
In a large skillet or Dutch oven, heat the olive oil over medium heat.
-
-
Stir in 1 cup of water, the saffron, ginger, cumin, paprika, salt, and lemon peel.
-
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the chicken is cooked through.
-
Remove the chicken from the sauce and set aside to cool slightly.
-
Once cool enough to handle, debone the chicken and cut or shred the meat into bite-sized pieces.
-
Return the chicken meat to the skillet with the sauce. Stir in the lemon juice, chopped olives, cilantro, and black pepper.
-
Simmer the mixture gently for an additional 5 minutes to meld the flavors.
-
Meanwhile, bring 1.5 cups of water to a boil in a medium saucepan.
-
Stir in the couscous and return to a boil.
-
Remove the saucepan from heat, cover, and let stand for 5 minutes.
-
Fluff the couscous with a fork. Serve the Moroccan chicken mixture spooned over the couscous.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 12.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0.5g2%
- Sugars 1.3g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.
Ingredient Substitutions: If you cannot find saffron, you can substitute with a pinch of turmeric for color and earthy flavor, though the taste will differ slightly. Chicken thighs are recommended for juiciness, but breasts work well if you watch the cooking time closely.
Serving Suggestions: This dish pairs beautifully with a simple side salad or steamed green beans. A dollop of yogurt can add a creamy contrast to the spicy sauce.
