This Moroccan chicken with olives and lemon recipe, makes for an easy and incredible flavourful chicken dish.  I can’t claim that it’s authentic, but the spices  — an aromatic blend of cinnamon, cumin, turmeric, ginger, and coriander — make it taste decidedly Moroccan.  






olive oil

preserved lemon





chicken stock



lebanese bread


coriander, yoghurt and lemon, to serve



Prepare all your ingredients.

Preheat the oven to 180C/160C fan forced. Combine the cumin and turmeric in a small bowl. Rub cumin mixture over the chicken. Season.

Heat half the oil in a large flameproof casserole dish over medium heat. Cook the chicken, in batches, for 2-3 minutes each side or until golden. Transfer to a plate and set aside.

Heat remaining oil in pan. Add the onion and cook, stirring, for 3-4 minutes or until soft and golden, but without changing colour. Add the garlic, ginger, cinnamon and saffron. Cook, stirring, for 1 minute. Add the rice and stir to coat. Add the stock and water. Bring to boil. Reduce heat to low. Simmer, uncovered, for 10 minutes.

Add the chicken, currants, preserved lemon and olives. Cover and bake for 1 hour.

Remove lid and add bread slices. drizzle with oil and bake for a further 10-15 minutes or until bread is golden and crisp.

Drizzle with honey and sprinkle with coriander. Spoon over the yoghurt and serve with the lemon wedges.

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