Best 8 Moroccan Chicken With Olives Recipes

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Tantalize your taste buds with an exotic culinary journey to Morocco with our delectable Moroccan Chicken with Olives recipe. This dish bursts with vibrant flavors, combining succulent chicken, savory olives, aromatic spices, and a tantalizing sauce that will transport you to the bustling souks of Marrakech. Wonderfully simple to prepare yet bursting with authentic Moroccan flavors, this chicken dish is sure to be a hit at your next dinner party or family gathering.

In addition to the main recipe, we also offer variations to suit different dietary preferences and culinary tastes. For those who prefer a vegetarian option, our Moroccan-inspired Vegetable Tagine with Olives provides a delicious and hearty alternative, packed with an array of colorful vegetables simmered in a fragrant broth. For those seeking a gluten-free option, our Moroccan Chicken with Quinoa and Olives offers a healthy and flavorful twist, featuring fluffy quinoa instead of couscous. And for those who love the bold and spicy flavors of Moroccan cuisine, our Spicy Moroccan Chicken with Olives and Harissa packs a fiery punch, sure to ignite your palate.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN WITH OLIVES



Moroccan Chicken with Olives image

The exotic blend of spices that season this chicken will take your taste buds on a global journey.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/4 cup chopped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 cut-up whole chicken (3 to 3 1/2 pounds)
1/3 cup Gold Medal™ all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 cup Kalamata or Greek olives
1 medium lemon, sliced
Hot cooked couscous or rice, if desired

Steps:

  • Heat oven to 350°F.
  • Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
  • Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
  • Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.

Nutrition Facts : Calories 280, Carbohydrate 9 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON



Moroccan Chicken with Green Olives and Lemon image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Ginger     Olive     Sauté     Low Cal     Dinner     Lemon     Healthy     Cinnamon     Simmer     Cumin     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives

Steps:

  • Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

MOROCCAN CHICKEN WITH LEMON AND OLIVES



Moroccan Chicken with Lemon and Olives image

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.

Provided by Elise Bauer

Categories     Dinner     Stew     Chicken Stew     Lemon Chicken     Moroccan Cuisine     Preserved Lemons     Tagine

Time 2h5m

Yield 6

Number Of Ingredients 17

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup raisins
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .

Nutrition Facts : Calories 718 kcal, Carbohydrate 16 g, Cholesterol 230 mg, Fiber 3 g, Protein 48 g, SaturatedFat 13 g, Sodium 902 mg, Sugar 9 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MOROCCAN CHICKEN SMOTHERED IN OLIVES



Moroccan Chicken Smothered in Olives image

Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.

Provided by Alex Witchel

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11 ounces pitted green olives in brine, like Goya's, drained
Juice of 1 lemon

Steps:

  • To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
  • In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
  • Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
  • Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams

STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES



Stovetop Moroccan Chicken With Preserved Lemon and Olives image

This chicken with preserved lemons and olives is a classic Moroccan dish. This recipe calls for using a Dutch oven or heavy- bottomed pot.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h45m

Yield 4

Number Of Ingredients 15

1 whole chicken, skin on or removed, cut into pieces
1/3 cup vegetable oil (or a mix of vegetable oil and olive oil; or a mix of oil and butter)
2 very large white or yellow onions (1 lb or 1/2 kg), sliced as thinly as possible
One small handful of fresh cilantro , chopped
One small handful of fresh parsley, chopped
2 or 3 cloves of garlic, finely chopped or pressed
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon saffron threads , crumbled (divided; optional)
For the Sauce
1/2 to 1 teaspoon smen (Moroccan preserved butter - optional)
1 handful green or red olives, or mixed
1 preserved lemon, quartered and seeds removed

Steps:

  • Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
  • When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
  • When the chicken is cooked, carefully transfer it to a plate and cover.
  • Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
  • Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
  • Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
  • For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
  • Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.

Nutrition Facts : Calories 639 kcal, Carbohydrate 16 g, Cholesterol 152 mg, Fiber 3 g, Protein 48 g, SaturatedFat 8 g, Sodium 553 mg, Sugar 6 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g

MOROCCAN CHICKEN WITH OLIVES



Moroccan Chicken with Olives image

This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup minced fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 cloves garlic, minced
3 -3 1/2 lbs fryer chickens, cut up
1/3 cup all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon instant chicken bouillon
1/2 cup kalamata olives or 1/2 cup Greek olive
1 sliced preserved lemons (See Recipe for Preserved Lemons) or 1 fresh lemon

Steps:

  • Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
  • Rub mixture on all sides of chicken; coat with flour.
  • Place chicken in ungreased 13 x 9-inch baking dish.
  • Mix water, lemon juice and bouillon; pour over chicken.
  • Add olives and preserved lemon slices.
  • Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
  • Serve with couscous or rice if desired.

Nutrition Facts : Calories 592, Fat 32.5, SaturatedFat 8.8, Cholesterol 199.8, Sodium 485.5, Carbohydrate 8.4, Fiber 1.2, Sugar 0.4, Protein 63.2

MOROCCAN CHICKEN WITH FENNEL & OLIVES



Moroccan chicken with fennel & olives image

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 17

½ lemon
1 tbsp rapeseed oil
1 large onion , finely chopped
1 fennel bulb , halved and thinly sliced, fronds reserved
thumb-sized piece ginger , finely chopped
2 large garlic cloves , chopped
4 skinless chicken thigh fillets, halved and any fat trimmed
½ tsp ground cinnamon
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml hot vegetable stock , made with 2 tsp bouillon powder
2 tomatoes , cut into wedges
6 Kalamata or green olives , pitted and halved
generous handful coriander , chopped, plus extra to serve
70g wholewheat couscous
400g can chickpeas , drained and rinsed

Steps:

  • Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
  • Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
  • Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
  • Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium

MOROCCAN LEMON CHICKEN WITH OLIVES



Moroccan Lemon Chicken With Olives image

Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 onion, medium, peeled, quartered
1 medium garlic clove, peeled, minced
2 large chicken breasts
1 tablespoon all-purpose flour
1/2 tablespoon olive oil
1 1/4 cups water, divided
1 pinch saffron
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
2 tablespoons lemon juice
1 lemon, zest of, minced
1/4 cup green olives, pitted, chopped
1 tablespoon cilantro, minced
1/2 cup couscous
1 dash black pepper

Steps:

  • In food processor, finely chop onion & garlic.
  • Dredge chicken in flour.
  • In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
  • Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
  • Bring to boil, then reduce heat & simmer, covered, 35 minutes.
  • Remove chicken from sauce & allow to cool a few minutes.
  • Cut chicken into small pieces, then put meat back into sauce.
  • To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
  • While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
  • Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
  • Spoon chicken mixture over couscous & serve.

Tips:

1. Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you save time and avoid scrambling during the cooking process. 2. Choose the Right Tagine: If you don't have a traditional Moroccan tagine, you can use a Dutch oven or a large pot with a tight-fitting lid. 3. Sear the Chicken: Searing the chicken before adding it to the tagine helps to develop flavor and create a crispy skin. 4. Sauté the Vegetables: Sautéing the vegetables before adding them to the tagine helps to soften them and bring out their natural sweetness. 5. Add the Spices: The spices are what give Moroccan chicken its characteristic flavor. Be sure to use a variety of spices, such as cumin, coriander, paprika, and ginger. 6. Simmer the Chicken: Simmering the chicken in the sauce allows the flavors to meld and develop. Be patient and let the chicken cook until it is tender and juicy. 7. Serve with Couscous: Couscous is a traditional Moroccan side dish that pairs perfectly with chicken tagine. It is light and fluffy, and it helps to soak up the delicious sauce.

Conclusion:

Moroccan chicken with olives is a flavorful and aromatic dish that is sure to impress your friends and family. With its tender chicken, savory vegetables, and rich sauce, this dish is a perfect example of Moroccan cuisine. Whether you serve it with couscous, rice, or bread, this dish is sure to be a hit. So next time you're looking for a delicious and authentic Moroccan dish to try, give this recipe a try. You won't be disappointed!

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