A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.

    Advertisement
  • 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

665 calories; 51.4 g total fat; 170 mg cholesterol; 2341 mg sodium. 7.9 g carbohydrates; 44.3 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2003
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! Read More
(25)

Most helpful critical review

Rating: 3 stars
03/31/2010
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. Read More
(5)
16 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/23/2003
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! Read More
(25)
Rating: 4 stars
06/23/2003
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! Read More
(25)
Rating: 5 stars
11/01/2010
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! Read More
(10)
Advertisement
Rating: 4 stars
06/23/2003
Very good flavor. This has become a standard in my repertoire of chicken dishes. Easy to make too. Read More
(7)
Rating: 3 stars
03/31/2010
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. Read More
(5)
Rating: 5 stars
02/11/2010
I had to scale this back for 2 and I added a few strands of saffron...this was amazingly delicious! Read More
(3)
Advertisement
Rating: 3 stars
03/18/2007
The olives were a bit strong in this dish- even for my husband who loves them. Read More
(3)
Rating: 4 stars
01/05/2010
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. Read More
(3)
Rating: 5 stars
10/05/2008
Good Simple Nelson liked. Different/surprising taste with olives. Read More
(2)
Rating: 4 stars
03/16/2010
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. Read More
(2)