Olive Chicken I Recipe - Allrecipes.com
Olive Chicken I Recipe

Olive Chicken I

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"A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty."

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Ingredients Edit and Save

Original recipe makes 4 - 6 servings Change Servings


  1. Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
  2. Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

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!

Most Helpful Critical Review
Mar 31, 2010

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.


16 Ratings

Nov 01, 2010

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!

Jun 23, 2003

Very good flavor. This has become a standard in my repertoire of chicken dishes. Easy to make too.

Feb 11, 2010

I had to scale this back for 2 and I added a few strands of saffron...this was amazingly delicious!

Jan 05, 2010

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.

Mar 18, 2007

The olives were a bit strong in this dish- even for my husband who loves them.

Mar 16, 2010

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.


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  • Calories
  • 665 kcal
  • 33%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 51.4 g
  • 79%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 2341 mg
  • 94%

* Percent Daily Values are based on a 2,000 calorie diet.

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