Moroccan lemon chicken with chickpeas and olives


Make your meal a delight with the Moroccan inspired spices in this one-pot chicken dinner. 

PREPARATION: 15 - 60 MIN  |   COOKING: 45 MIN  |   READY IN: 100 MIN

Moroccan lemon chicken with chickpeas and olives

Ingredients (serves 4 - 6)

  • 500g butterflied chicken cut to 6-8 pieces,or chicken breast/legs 4– 6) pieces
  • 1 C mixed olives (or only green olives)
  • 2 C homegrown chickpeas
  • 1/2 preserved lemon, chopped
  • 3 tbsp olive oil
  • 1 C water

 Spice mix

  • 2 cloves garlic minced
  • 1 tbsp ginger powder
  • 1 pinch saffron
  • 1 tsp turmeric
  • salt and black pepper
  • fresh coriander parsley 


  1. Marinate chicken in half of the spice mix and leave it for at least 15 minutes to 1 hour.
  2. Place olive oil in a large tagine pot or dutch oven and heat the olive oil on medium-high heat.
  3. Place the chicken pieces skin-side down and cook until light brown for 5 minutes on medium heat.
  4. Add garlic and the rest of the spices mix and keep turning the chicken pieces over with low heat for a few minutes.
  5. Add 1/2 cup of water and homegrown chickpeas and cover and simmer on low heat for 30 minutes or until chicken is cooked through and tender.
  6. Add chopped preserved lemon and olives 5 minutes before turning the heat off.
  7. Sprinkle coriander or parsley.
  8. Serve with couscous, rice with your choice.

Moroccan lemon chicken with chickpeas and olives

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