Moroccan Lemon Chicken with Olives
Submitted by beedie
Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
1 hrsThis Moroccan chicken braise is built on a foundation of saffron, ginger, cumin, and paprika that simmers into a golden, fragrant sauce. Lemon peel and juice go in at different stages, which layers the citrus flavor: the peel cooks with the chicken to infuse the broth, while the juice goes in near the end to keep its brightness sharp and alive.
Dredging the chicken in flour before sauteing creates a light crust that thickens the sauce as it simmers. After 35 minutes of covered cooking, the chicken is tender enough to pull off the bone, cut into pieces, and return to the sauce with chopped green olives and fresh cilantro for a final five-minute simmer.
Serve everything spooned over couscous, which soaks up that saffron-lemon broth like a sponge.
Pro Tips
- Saffron needs time: Add it early so the threads have the full 35-minute simmer to bloom and release their color and flavor.
- Debone while warm: The chicken pulls apart easiest right after coming out of the sauce. Let it cool just enough to handle.
- Green olives, not black: Their briny, slightly bitter flavor is traditional and stands up to the spice blend. Black olives are too mild here.
- Fluff the couscous with a fork after resting. Stirring with a spoon mashes the grains together.
Variations
- Preserved lemon: Replace the fresh lemon peel with chopped preserved lemon for a more authentic, intensely citrusy Moroccan flavor.
- Add chickpeas: Stir in a can of drained chickpeas with the olives for a heartier, protein-rich version.
Ingredients
Directions
In a food processor, finely chop onion and garlic.
Dredge chicken in flour.
In a large skillet, heat oil over medium heat.
Sauté chicken and onion mixture until mixture has softened, about 10 minutes.
Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
Bring to a boil, reduce heat and simmer, covered, 35 minutes.
Remove chicken from sauce and allow to cool a few minutes.
Debone chicken and cut meat into small pieces.
Put meat back into sauce with the lemon juice, olives, cilantro and pepper.
Simmer gently 5 minutes.
While the chicken is cooking, bring 1½ cups of water to a boil in a medium saucepan.
Add the couscous and bring back to a boil.
Remove from heat and allow to sit for 5 minutes.
Spoon chicken mixture over couscous and serve.
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