Lemon Moroccan Chicken
Chicken, lemon and black olives come together in this dish, fragrant with cumin and paprika and baked in the oven. It comes to the table with plain rice or spicy pilaf.
3 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 180 min · 210 min total
- medium
- 1
Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
- 2
Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
- 3
If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
- 4
Serve with plain rice or spicy pilaf. Sprinkle coriander once the dish has been served in single serving plates.
- 5
Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
