Chicken with Lemon and Olives for #WeekdaySupper
Prep time
Cook time
Total time
This recipe is inspired by traditional Moroccan flavors and Bon Appetit's version of the dish. It's one of my favorite recipes because it's good enough for dinner guests and takes just 40 minutes to make. This dish pairs wonderfully with a side of rice, pasta, bread, or even sautéed spinach.
Cuisine: Moroccan
Serves: 4-6
  • About 8-10 pieces of chicken, with bones and skin (you can cut up a whole chicken into pieces, or use the parts you prefer. I used 4 thighs and 4 drumsticks)
  • ½ cup all purpose flour
  • 1 ½ teaspoons salt, divided
  • 1 ½ teaspoon freshly ground pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 regular lemons, thinly sliced
  • 1 large onion, thinly sliced
  • 3-4 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 cups chicken broth
  • ½ cup green olives
  1. In a shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.
  2. Dredge (lightly coat) the chicken with the flour mixture, shaking off any excess. Too much flour makes the sauce a little gummy, but a light dredge will give a little crisp to the chicken.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium high heat.
  4. Brown the chicken skin side down first, for about 3-4 minutes per side. Don’t crowd the chicken and do this in batches if you need to. The chicken won’t be cooked all the way through, but the outside should be golden.
  5. Remove the browned chicken and set aside on a plate.
  6. In the same skillet, still over medium high heat, add the remaining tablespoon of olive oil, lemons, and onion and sauté for 4 minutes.
  7. Add the garlic, ginger, remaining teaspoon of salt and pepper, and then remaining spices and sauté for another minute.
  8. Add the chicken broth and olive and bring the broth to a boil.
  9. Once the broth is boiling, add the remaining pieces of chicken, skin side up then turn the heat down so the sauce is simmering lightly, but still bubbling consistently.
  10. Cook the chicken in the sauce partially covered until it is cooked through, about 20 minutes.
  11. Once the chicken is cooked, if the sauce hasn’t thickened enough, remove the chicken and bring the sauce to a boil and let it reduce, uncovered, to your desired thickness. Personally, I like the sauce a bit runny—and so do many Moroccans!
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