Moroccan Chicken with Green Olives and Lemon

An easy dish to prepare for a dinner party that will bring the exotic flavors of Morocco to your table

Prep time:

Cook time:

Makes: Serves 8

Moroccan Chicken with Green Olives and Lemons

  • 16 chicken thighs or mixed parts with skin on and bone in
  • 1 head of garlic, peeled and minced
  • 4 TBSP cumin seed
  • 4 TBSP ground cinnamon
  • 4 TBSP ground ginger
  • 4 TBSP coriander seed
  • 6 TBSP olive oil
  • 1 bunch of parsley, chopped
  • Juice of 2 lemons
  • 1 bunch of mint, chopped
  • 2 preserved lemons, pulp and seeds removed and rind cut into slivers
  • 1 cup green olives

  1. Mix together the garlic, cumin seeds, cinnamon, ginger and coriander seeds with 4 TBSP of olive oil in a large bowl or zip-lock bag. Add the chicken pieces and toss to coat. Allow chicken to marinate overnight or at least several hours.
  2. In a large braising pan, heat the remaining 2 TBSP of olive oil and brown the chicken pieces on all sides.
  3. Toss in the olives, preserved lemon, and half of the parsley and mint. Pour the lemon juice in and cover. Simmer for a minimum of one and a half hours, until chicken is tender and falls from the bone. You can continue to simmer for longer, as you await your guests, making this an easy dish for a dinner party.
  4. Serve the chicken from the braising pan or transfer to a platter. Scatter the remaining parsley and mint on top. Serve with steamed couscous.