Moroccan Chicken with Olives and Lemon Recipe

How to make Moroccan Chicken with Olives and Lemon


  1. Mix all dried spices together in a bowl. Add garlic, salt and pepper. Mix well.
  2. Rub the spice mix over the chicken to cover well. Place in the refrigerator to marinate for 4 hours or overnight.
  3. Using a heavy skillet or frypan, heat oil. Add the chicken just to brown both sides, not cook completely. Remove the chicken from the pan and set aside.
  4. Add onions to the same pan and cook for 15 minutes over a medium heat, until slightly brown.
  5. In a small pan, add thinly sliced lemon peel with ½ cup of water and let simmer for 5-8 minutes to soften the rind, drain the water and set lemon peel aside.
  6. Place the chicken over the top of onions. Scatter olives and lemon peel over the top. Combine the chicken stock with the lemon juice and pour over.
  7. Place a lid on the pan and let simmer for 30-35 minutes or until the chicken is cooked through.
  8. Sprinkle the chopped parsley over the top and it is ready to serve.

Recipe: Courtesy of Kelly, ALDI Test Kitchen