a delicious Moroccan meal that pairs well with rice and is citrusy. Because the olives are already salty, use caution when adding salt.
| Servings: | 5 |
| Yield: | 4 to 6 – servings |
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 2 onions, chopped
- salt to taste
- ground black pepper to taste
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- 1 pound pitted green olives
- 1 lemon, juiced
- 2 cups water
Instructions
- Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
- Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.
Nutrition Facts
| Calories | 665 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 12 g |
| Sodium | 2341 mg |
| Sugars | 2 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Made this exactly as written, and was very unimpressed. I’ll try one more time, with the following changes: Boneless/Skinless chic breast, less water, brown chicken first, and perhaps a little corn starch to thicken the sauce.
I added butter and fresh cilantro. It was just ok, I won’t be making this again.
This is an excellent recipe. After reading the other reviews re the seasoning, I doubled the paprika, ginger and added a teaspoon Thyme. I had whole (not pitted) green olives and shaved about 20 of them. I figured they would flavor it more due to the cut up pieces, so I did not add salt. As it reduced, it was flavored perfectly and it didn’t need any. The rest of the recipe I followed normally and accompanied it with sticky white rice. I expected a new unique experience with the olive flavor and I wasn’t disappointed. My wife and I loved it and I couldn’t eat enough of it. My teenager turned her nose up at it, but I chalk that up to her not liking green olives. I will make this again and again. This recipe is very different, but in a great way…we personally loved it. Thank you!
i tried this its amazingly come out delicious and olives gave strange but nice test
This was a nice recipe but lacked a little “something.” I added saffron and threw in some dry wild mushrooms that I reconstituted the in boiling water with the saffron. Needs an herbal touch, perhaps some thyme and rosemay. I would make it again but with a touch more seasoning.
I was eager to try a new chicken recipe but admit I was pretty wary of this one. In the end, it was great! I used most of the ingredients as part of a marinade and then threw it all into a pan to cook together. After reading earlier comments, I figured I should go light one the olives so I didn’t even use an entire 10 ounce bottle. They turned out to be great accents. It was nice to make something new! The chicken is perfect with rice.
I had to scale this back for 2 and I added a few strands of saffron…this was amazingly delicious!
It is an excellent recipe, but that is a LOT of olives. I used a 10 oz bottle of green Spanish olives for a 5 lb chicken and it was still too much. Since my chicken was double the size, I doubled the water and that was too much. I salvaged the dish by using the remaining liquid (after the chicken finished stewing) to cook up couscous.
SO good! Chicken just fell apart!! soo soft & full of flavor. I loved this recepie.– Best part — EASY!!
My husband ate as much as he could, my son wouldn’t touch it. My daughter picked the potatoes out. I thought it was salty, I liked the ginger/lemon flavor. I think if I were to make again I would rinse off the olives and use chicken stock instead of olivs brine/water. But hubby said never again?
Good Simple, Nelson liked. Different/surprising taste with olives.
The olives were a bit strong in this dish- even for my husband who loves them.
Very good flavor. This has become a standard in my repertoire of chicken dishes. Easy to make too.
Delicious! The first time I prepared this recipe I followed the directions exactly and found the chicken to be a little tougher that I like. The next time, I browned the chicken in the oil after sauteing the onions, then placed everything in my ceramic crock pot dish and baked it for an hour in the oven uncovered – then put the crock pot dish in its holder, covered it and cooked it on med for another hour. Perfect!