Moroccan Lemon-Olive Chicken


  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into large bite-size pieces
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Salt and pepper
  • 1 large onion, thinly sliced
  • 4 large cloves garlic, crushed
  • 2 lemons (organic or Meyer, if available), 1 sliced into rounds about half an inch thick and 1 cut in half, divided
  • 2 fresh bay leaves
  • 2 teaspoons turmeric (2/3 palmful)
  • 2 teaspoons coriander (2/3 palmful)
  • 2 teaspoons cumin (2/3 palmful)
  • 1 cinnamon stick
  • 2 cups chicken stock
  • 1 cup large, pitted, green olives
  • A handful mint leaves, finely chopped
  • 2 handfuls parsley leaves, finely chopped


Heat EVOO in a skillet over medium-high heat. When oil ripples and begins to smoke, add chicken pieces and brown 3-4 minutes to get good color on the chicken. Season with salt and pepper.

Add the onions, garlic, lemon rounds and bay leaves. Cook, stirring frequently, 6-7 minutes more. Add spices, stock and olives to the skillet and cook 5 minutes more to reduce. Remove from heat, squeeze the juice from the remaining lemon into the skillet and stir in the herbs.

Serve with Pine Nut-Saffron Pilaf alongside.

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