Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.

Source: EatingWell Magazine, March/April 1995


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

  • Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

  • Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.

Nutrition Facts

365 calories; protein 34.4g; carbohydrates 15.3g; dietary fiber 2.6g; sugars 2g; fat 18.5g; saturated fat 3.6g; cholesterol 165.1mg; vitamin a iu 353.8IU; vitamin c 11.2mg; folate 21.7mcg; calcium 48.1mg; iron 2.8mg; magnesium 47.2mg; potassium 682.3mg; sodium 874mg; thiamin 0.2mg.

1/2 starch, 1/2 vegetable, 1/2 lean meat, 5 lean meat, 1 1/2 fat