Easy Moroccan Chicken includes warm spices, bright lemon, and green olives which contribute to a nice complex flavor. It's utterly delicious over spaghetti squash or cauliflower pilaf.
Cuisine Middle Eastern
Keyword fast and easy
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1 1/2poundsboneless-skinless chicken breastsor 6 large thighs or 1 large whole cup up chicken
salt and pepper
1tablespoonolive oilomit if using chicken thighs with skin
1/2mediumonionsliced into half rounds
1lemoncut into 6 wedges
2teaspoonsgaram masala powder
1 - 14ouncecan whole peeled canned tomatoes411 g
2tablespoonsextra virgin olive oilomit if using chicken thighs with skin
1 1/2poundscauliflowerriced and steamed
1tablespoonolive oilghee or butter
garlic salt to taste
pepper to taste
Prep: Slice onion, slice garlic, rice cauliflower and place in a microwavable bowl, cut lemon, chop cilantro. Open can of tomatoes and measure 1 cup of olives. If using chicken thighs with skin, trim off the excess skin and fat. Pat the chicken dry. Pour about 1-2 teaspoons of oil over the chicken, distributing over all surfaces. Season thoroughly with salt and pepper.
Chicken: Place a large skillet over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the chicken to the pan (skin side down for chicken thighs) and cook for 7 minutes. Turn over and cook for an additional 6 minutes. Remove the chicken to a plate
Add 1 tablespoon of oil to the pan (omit if using chicken thighs with skin) and add the onions and garlic. Saute for about 2 minutes or until softened, then add the garam masala and paprika, cooking until fragrant. Add the whole tomatoes to the pan crushing them into the pan and add the juice from the can. Squeeze the juice from the lemons into the pan and add the spent sections. Stir.
Add the chicken back into the pan and the olives. Cover lightly with a piece of foil and simmer covered for 15 minutes and uncovered for 5 more (or longer if you want the sauce thicker). At the end of cooking, add two tablespoons of extra virgin olive oil (omit if using chicken thighs with skin) and cilantro.
Cauliflower: Towards the end of the Moroccan Chicken's cooking time, steam the cauliflower in the microwave. In a small pan, saute the onions in the ghee or olive oil until browned and add to the cauliflower, season with garlic salt and pepper. Stir in slivered almonds and chopped cilantro.
Serve: Discard the lemon wedges and serve the chicken over the cauliflower rice or to the side.
*I do as much of the prep work the night before so the dish is ready to go. If you can, let the chicken sit out on the counter for 15-20 minutes before cooking to come to temperature a bit. This helps it cook more thoroughly and prevents the chicken from being "shocked", keeping it more tender.
Easy Moroccan Chicken with Lemons and Olives
Amount Per Serving
Calories 298Calories from Fat 144
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.