Recipe by NIBLETS
"A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty."
Watch video tips and tricks
1 (2 to 3 pound)
whole chicken, cut into pieces
salt to taste
ground black pepper to taste
pitted green olives
Delicious! The first time I prepared this recipe I followed the directions exactly and found the chicken to be a little tougher that I like. The next time, I browned the chicken in the oil after sauteing the onions, then placed everything in my ceramic crock pot dish and baked it for an hour in the oven uncovered - then put the crock pot dish in its holder, covered it and cooked it on med for another hour. Perfect!
This was a nice recipe but lacked a little "something." I added saffron and threw in some dry wild mushrooms that I reconstituted the in boiling water with the saffron. Needs an herbal touch, perhaps some thyme and rosemay. I would make it again but with a touch more seasoning.
This is an excellent recipe. After reading the other reviews re the seasoning, I doubled the paprika, ginger and added a teaspoon Thyme. I had whole (not pitted) green olives and shaved about 20 of them. I figured they would flavor it more due to the cut up pieces, so I did not add salt. As it reduced, it was flavored perfectly and it didn't need any. The rest of the recipe I followed normally and accompanied it with sticky white rice. I expected a new unique experience with the olive flavor and I wasn't disappointed. My wife and I loved it and I couldn't eat enough of it. My teenager turned her nose up at it, but I chalk that up to her not liking green olives. I will make this again and again. This recipe is very different, but in a great way...we personally loved it. Thank you!
Very good flavor. This has become a standard in my repertoire of chicken dishes. Easy to make too.
I had to scale this back for 2 and I added a few strands of saffron...this was amazingly delicious!
It is an excellent recipe, but that is a LOT of olives. I used a 10 oz bottle of green Spanish olives for a 5 lb chicken and it was still too much. Since my chicken was double the size, I doubled the water and that was too much. I salvaged the dish by using the remaining liquid (after the chicken finished stewing) to cook up couscous.
The olives were a bit strong in this dish- even for my husband who loves them.
I was eager to try a new chicken recipe but admit I was pretty wary of this one. In the end, it was great! I used most of the ingredients as part of a marinade and then threw it all into a pan to cook together. After reading earlier comments, I figured I should go light one the olives so I didn't even use an entire 10 ounce bottle. They turned out to be great accents. It was nice to make something new! The chicken is perfect with rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Chicken I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 665
** Calories from Fat: 462
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make this savory Salvadorian stewed chicken dish.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
See how to make classic, comforting chicken and dumplings.