Moroccan Chicken with Olives Recipe - Allrecipes.com
Moroccan Chicken with Olives   Recipe
  • READY IN ABOUT hrs

Moroccan Chicken with Olives

Recipe by  

"This fragrant chicken will make its presence known long before it comes from the oven. Its spicy aroma will get everyone in the mood to enjoy a Middle Eastern feast! Serve with hot cooked rice or couscous, if desired. Kalamata olives garnish this Moroccan dish to add a slightly salty flavor. Greek or even ripe olives can be used if you can't get Kalamata olives."

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Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F.
  2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
  3. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Footnotes

  • ®Reg. T.M. of General Mills, Inc. or its affiliates
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Reviews More Reviews

Oct 30, 2002

I loved this chicken. Next time will use less lemon juice and use only the breast meat. I used a can of chicken broth inplace of the water and bouillon. It made a wonderful gravy. Will be making this again for company. This went well with grilled asparagus.

 
Oct 28, 2002

I really enjoyed this dish, my husband did not care for it as he is not a very "adventurous" eater! I added a little extra lemon juice and used an assortment of olives such as kalamata, amfissa, and sicilian. Very delicious.

 

12 Ratings

Oct 30, 2002

One of the best chicken dishes I have ever had.

 
Oct 30, 2002

This was so easy and tasted great! My husband is telling everybody that is was wonderful. I would tripple the lemon juice and water to have extra juice. We used chicken breast for this recipe and it was a great choice. We served it with rice and couscous. I would think a nice salad would be an added treat. We enjoyed it so much it is now a keeper!

 
Aug 29, 2002

I prepared this for a friend's birthday dinner. She and her husband are very "basic flavor" eaters but loved this dish with its special spices and ingredients. I will surely make this again.

 
Apr 16, 2005

I really liked this recipe. It was easy and my dinner guests liked it enough to ask for the recipe.

 
May 17, 2004

This was good. I used a bit more lemon juice than was called for and less cilantro (I don't like strong cilantro flavors). We liked this quite a bit. It was very different. The juice was very good over rice.

 
Mar 25, 2004

superb blending of seasonings / flavors a true pleasure to all the senses

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 685 mg
  • 27%

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

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