Moroccan Chicken with lemon and olives
Prep time: 
Cook time: 
Total time: 
Serves: 1
A one pot dish jam packed with citrus flavours.
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp of turmeric
  • A pinch or so of salt and pepper
  • 140g of skinless, boneless chicken breast cut into 1 inch cubes
  • 1 tsp of olive oil
  • 1/4 of a brown onion, diced
  • 1/2 tbs of ginger, grated
  • 1 cup of chicken stock
  • 2-3 wedges of preserved lemons, cut into bite sized pieces. My preserved lemons came in wedges but if yours don't I would use about three quarters of a lemon in total. My wedges seem to come from pretty big lemons!
  • 1 potato, peeled and diced into cubes the same size as the chicken
  • 8 kalamata olives, pitted and sliced in half
  • 1 tsp of honey
  • 1 tbs of coriander, chopped (cilantro)
  • Coriander (cilantro) for garnish
  1. Heat your oven to 190C (375F)
  2. In a small box mix the cinnamon, turmeric, salt and pepper.
  3. Toss the chicken in the spice mix making sure all pieces are evenly coated.
  4. Remove the chicken from the bowl and toss the potato in the leftover spices.
  5. Heat the oil on the stove on a medium to medium-high heat in a dutch oven (or another pot that you can use on the stove and in the oven)
  6. Add the chicken to the pot and seal, about 3 minutes.
  7. Remove the chicken from the pot and set aside.
  8. Add the onion to the pot and cook for about 3 minutes until it is soft and starting to brown.
  9. Add the ginger, potato and stock to the pot and bring to the boil.
  10. Pop the chicken back in the pot, cover and put in the oven for about 20 minutes.
  11. Take the pot out of the oven and stir in the olives and lemons.
  12. Drizzle the honey over the dish and put back in the oven, uncovered for 20-25 minutes until the lemons are starting to disintegrate.
  13. Remove the pot from the oven and stir in the coriander.
  14. Serve in bowls garnished with coriander.
Nutrition Information
Calories: 520
Recipe by Shrinking Single at