Moroccan Chicken with Lemon & Green Olives


Prep 10 mins Cook 35 mins Makes Serves 4 Source



(Note: If you can't find preserved lemons, just substitute with juice of a lemon).

Heat a large saucepan over medium heat and toast almonds until golden. Set aside.

In same saucepan heat 1 tbs of oil over high heat and brown chicken pieces in batches. Set aside.

Add remaining oil and cook onion for a few minutes over low heat. Add garlic, cumin, coriander, ginger and turmeric and continue to cook for a few more minutes.

Stir through chicken to coat with spices. Add 150ml water, preserved lemon (or lemon juice), olives and bring to the boil. Simmer covered for 20 minutes. Remove lid and continue to simmer for 5-10 minutes to thicken sauce.

Meanwhile, steam or boil broccoli florets, drain and toss with toasted almonds.

Stir fresh herbs through chicken, adjust seasonings and serve with broccoli and almonds.


Energy 1709.53 kJ

Calories 408.32 cal

Protein 32.09g

Fibre 5.36g

Fat 28.61g

Sat. Fat 5.86g

Carbs 3.53g