← Back to Search Results baking, sauteeing Israel, Jewish, Moroccan
moroccan-chicken-with-olives-and-lemons

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

I have always loved this flavorful lemony chicken dish. It is served in Morocco as one of the courses at state dinners, and Moroccan Jews in Israel also often serve it in their homes to break the fast of Yom Kippur. In Israel the saffron used in Morocco is often replaced with the less expensive turmeric. Although I prefer using preserved lemons rather than fresh ones, either is acceptable. Traditionally made in a clay tagine, I make mine in an ovenproof frying pan or a Dutch oven.

Yield : 6 to 8 servings

Ingredients

  • 3 cloves garlic, mashed
  • Salt and freshly ground pepper to taste
  • 1 teaspoon paprika
  • Pinch of saffron or turmeric
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • 4-pound chicken, cut into 8 pieces
  • 2 tablespoons olive oil
  • 1 cup pitted green olives
  • 1-2 preserved lemons, diced

Directions

1. Mix the mashed garlic with the salt and pepper, the paprika, saffron or turmeric, and half the parsley and cilantro. Rub onto the surface of the chicken and leave in the refrigerator, covered, overnight.

2. The next day, preheat the oven to 375°F and heat the olive oil in an ovenproof frying pan or a Dutch oven. Add the chicken, skin side down, and sauté for 5 minutes, until the skin browns.

3. Turn the chicken skin side up and sprinkle the olives over it. Transfer the pan to the oven and bake for 20 minutes. Add the lemon and continue to cook for 15 more minutes or until the chicken is done. Just before serving, sprinkle with the remaining parsley and cilantro.


© 2001 Joan Nathan
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 1/8 teaspoon added salt per serving.

545kcal (27%)
43mg (4%)
9mg (16%)
122mcg RAE (4%)
473mg
50mg
43g
0g
1g
1g
170mg (57%)
1577mg (66%)
11g (53%)
40g (62%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
baked-explorations Baked Explorations
by Matt Lewis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lidias-italy Lidia's Italy
by Lidia Bastianich
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
amor-y-tacos Amor Y Tacos
by Deborah Schneider
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?