Moroccan Lemon Chicken with Olives and Cheesy Olive Bread

Moroccan Lemon Chicken with Olives



Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove chicken from pan and set aside.

To the pan add onion, garlic, cinnamon, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover.

Squeeze the juice of a lemon, reserving lemon peels. Add lemon juice to pan. Remove the lemon peels and slice peel into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning.

When chicken is finished cooking, arrange contents on a platter. Serve immediately. I served this chicken with brown rice, a salad and cheesy olive bread. Couscous would also be a good side dish.

Recipe by About a Mom at