Moroccan Chicken with Lemon and Olives (Meat)

Chicken with Lemon and Olives
Chicken with Lemon and Olives. Giora Shimoni
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: Serves 6 to 8
Ratings (4)

This recipe for Moroccan Chicken with Lemon and Olives comes from Giora Shimoni's neighbor, Carmit. She showed him to make the family favorite  -- "she covers the chicken with lemons and olives, along with her grandmother’s Sephardic spices, to create a delicious and easy-to-make main course for Friday night dinner."

Miri's Menu Suggestions: When I was in college, I spent a summer working as a camp counselor in Israel. I lived with a host family that hailed from Morocco, and every Shabbat, we enjoyed a dish just like this one. The chicken was always served with a vegetable tagine and couscous, which helped sop up the sauce from the meat. Clementines or melon, sugar cookies, and Moroccan mint tea make a perfect finish to the meal.

For a more elaborate holiday meal, start with the pareve (dairy-free) version of this Roasted Carrot, Apple, and Celery Soup. Add additional sides to the menu, such as cookbook author Kim Kushner's Avocado, Hearts of Palm, Edamame & Za’atar Salad, and this vibrant Rainbow Slaw with Tamari Ginger Vinaigrette. For dessert, expand the offerings with dishes of Pomegranate Granita or Chocolate Hazelnut Stuffed Dates

Edited by Miri Rotkovitz

What You'll Need

  • 1/4 cup olive oil
  • 2 onions, peeled, trimmed, and sliced
  • 3 to 4 garlic cloves, peeled and chopped
  • 6 to 8 skinless chicken pieces (breasts, thighs, and/or legs)
  • 1 8-ounce (250 gram) can of green olives without pits, drained
  • 1 lemon, sliced (preferably organic)
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon sea salt or kosher salt
  • 1 teaspoon freshly ground black pepper
  • boiling water

How to Make It

1. In a Dutch oven, warm the oil over medium-high heat. Add the onions and garlic and saute until golden, about 10 to 12 minutes.

2. Add the chicken pieces so they fit in a single layer. Cook until the meat is white on one side (about 3 to 4 minutes), then turn over with tongs or a fork. When the meat is white on the other side, it is time to add the rest of the ingredients.

3. First, pour the olives on top of the chicken pieces.

Then place the lemon slices on top. Next, sprinkle the paprika, turmeric, cumin, salt, and pepper evenly over the chicken.  Finally, pour enough boiling water on top to cover the chicken pieces about half way (don't completely submerge them).

4. Cover the Dutch oven and raise the heat. After the mixture boils, turn the heat down to medium. Cook for 30-40 minutes, or until the chicken is cooked through.