One Pan Moroccan Lemon Olive Chicken (2024)

Published: Jun 2, 2016 · Modified: Apr 10, 2020 by Nancy · This post may contain affiliate links · This blog generates income via ads

Jump to Recipe Print Recipe

One Pan Moroccan Lemon Olive Chicken... and the olives behind it!

Do you ever stop to wonder who is behind that can of tomatoes, pineapple or olives you pick up in your local grocery store?

I have a confession to make. I generally don't either - and I'm "in the food business".

But one of the benefits in writing this blog is that sometimes you have an opportunity to "peek behind the curtain". In this case, I got a "peek" behind both the Lindsay and Early California labels, attending a dinner hosted by the California Olive Committee.

Over a delicious dinner at Marino Ristorante (which featured olives of course!) I learned a bit about how olives, a childhood favorite, are grown, harvested, cured and canned.

But the best part was meeting one of the growers - Jorge and Julia Inestroza the 4th generation to operate Tenalu Ranch in the foothills of the Sierra Nevada. We talked about the all the things that impact the quality of an olive - from soil, to weather, to irrigation. I thought I was passionate about olives - but the Inestroza's take that to a whole " 'nother level." It was clear after 5 minutes in their company that they are incredibly passionate about growing the highest quality olives.

Which probably explains why California Ripe Olives are still a favorite... even after all these years and why I am "passionate" about eating them - especially in dishes like this One Pan Moroccan Lemon Olive Chicken!

After that dinner I was on a bit of an olive kick and decided to re work one of my favorite recipes using olives - Djej M'Chernel - a moroccan dish of chicken with lemons and olives. Like many traditional recipes, this dish has many variations and each household has their own version. I've been making a version from Paula Wolfert's the Food of Morroco for years. The original dish calls for a whole chicken (or in my case, pieces) that are rubbed with a spice mixture and left in the fridge overnight. Traditionally cooked in a tangine, it is a wonderfully flavorful and fragrant chicken dish that combines two of my favorite flavors - lemons and olives.

Since I'm notorious for not planning ahead though, I wanted to streamline the dish into one that I could easily make on a weeknight, no advance planning needed. This One Pan Moroccan Lemon Olive Chicken is the result. With all the flavors of the original, it satisfies my craving - no need to plan ahead! Remember to serve it over couscous or rice to sop up all those tasty olives and sauce!!!

Looking for some other easy peasy chicken recipes like this One Pan Moroccan Lemon Olive Chicken? Then check out my:

Chicken Marbella with Boneless Chicken Thighs
30 minute Country Captain Chicken
Yogurt, Lemon and Mint Grilled Chicken
One Pan Chicken Scarpariello
Chicken Contadina

📖Recipe

One Pan Moroccan Lemon Olive Chicken

If you don't have preserved lemons, don't worry - the dish is still great without them.

Print Pin Rate Add to Collection

Course: main dish

Cuisine: Middle Eastern

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 262kcal

Author: Nancy Buchanan

Ingredients

½ lemon thinly sliced
2 Tablespoons olive oil
4 medium sized chicken breasts or thighs with or without skin
½ teaspoon salt
1 ½ cups yellow onions cut into ¼ inch dice
2 cloves garlic minced
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon ground cumin
pinch of turmeric
¼ teaspoon cinnamon
¼ teaspoon ground white pepper
1 Tablespoon saffron water *
¼ cup water
¾ cup Lindsay natural green olives
1 preserved lemon diced
1 Tablespoon fresh lemon juice
2 Tablespoons fresh parsley minced
* Saffron water: Dissolve 1 pinch of saffron threads in 1 Tablespoon of warm water.

Instructions

Pat the chicken breasts/thighs dry with a paper towel. Set aside.
Heat a large saute pan with a lid over medium high heat.
Add the lemon slices and cook until slices are caramelized. About 3 minutes.
Remove the lemon slices and reserve.
Heat 1 Tablespoon of olive oil over medium high heat.
When the oil is shimmering, add the chicken breast/skin side down.
Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn.
Turn chicken and cook until remaining side is browned.
Remove chicken to a plate and set aside.
Add remaining 1 Tablespoon of olive oil to the pan.
Add the onions and cook, stirring frequently, until the onions are soft and translucent - about 7 minutes.
Add the garlic, ginger, paprika, cumin and turmeric, cinnamon and pepper.
Stir for about 1 minute.
Add the saffron water and regular water.
Stir, scraping up the brown bits on the pan.
Add the chicken pieces back to the pan.
Bring the mixture to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Check the chicken for doneness.
Remove the lid and add the olives, preserved lemon and fresh lemon juice.
Stir to combine.
Serve over couscous or rice.
Garnish with the lemon slices and fresh parsley.

Nutrition

YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

[mailmunch-form id="572307"]

More Easy Chicken Dinner Recipes

Chicken Contadina Recipe
Easy Moroccan Chicken Stew
Greek Yogurt Chicken with Lemon and Garlic
One Pan Chicken Scarpariello with Sausage Recipe

Reader Interactions

Comments

Jean | DelightfulRepast.com says
June 03, 2016 at 4:25 pm
See Also
Original Plum Torte Recipe Easy Chocolate Weetbix Slice Recipe Gruyere Cheese Potato Galette with Leeks Thomas Keller's Slow Cooker Cassoulet - Classic French Comfort Food!

Nancy, that's a beautiful dish! We love olives, too, and your spices are balanced and not overdone; one could actually still taste the lemon, olives and chicken. And I can certainly appreciate the streamlining!
Reply
- Nancy says
  June 07, 2016 at 1:54 pm
  
  Hi Jean!!
  Awww... thank you!! Spices are challenging, aren't they? It really depends upon how fresh they are as well as one's own tastebuds!!
  Reply
  - Jacqueline says
    April 15, 2020 at 5:26 am
    
    Hi Nancy
    Where can I get the recipe for this beautiful dish.
    Somehow all I get are the comments.
    Please advise.
    Reply
    - Nancy says
      April 15, 2020 at 9:21 am
      
      Hello Jacqueline!
      I am so sorry about that - I had a technical issue yesterday but it's all fixed! Here is the link to the recipe - I hope you enjoy it! https://www.acommunaltable.com/one-pan-moroccan-lemon-olive-chicken/
      Reply
Liz Schmitt says
June 30, 2016 at 5:09 pm

Perfect while I deal with my expensive and broken oven - a bounty of Meyer lemons here and always chicken in the freezer.
Reply
Stephanie says
January 26, 2017 at 2:31 pm

HI, I am wondering where to find Saffron water? Not sure I have seen that anywhere . . . is it something you make from scratch with saffron?
Reply
- Stephanie says
  January 26, 2017 at 2:32 pm
  
  ah, I see it there, sorry . . .
  Reply
- Michael Schatman says
  March 10, 2020 at 8:37 pm
  
  Read the instructions. Make your own with A) Saffron, and B) Water.
  Reply
Pam says
May 14, 2017 at 1:23 pm

Hi Nancy, I wanted to leave a quick comment to thank you for this beautiful recipe. I've now made this dish three times and we just can't get enough of it. Delicious flavours and it's such an easy recipe to make, just perfect 🙂 I usually make some sourdough pita breads to scoop up the sauce. Here is my recipe if of interest: https://www.thebreadshebakes.com/2016/02/100-percent-pure-whole-wheat-pita-bread-recipe-sourdough/
Best wishes and thanks again! Pam
Reply
Judy says
October 23, 2017 at 7:34 pm

This was amazingly delicious! I just wish it hadn’t been 98* outside while I was cooking! It was worth it though! Great recipe.
Reply
- Nancy says
  October 26, 2017 at 3:45 pm
  
  I am so glad that you liked it!!!
  Reply
Gail says
February 24, 2018 at 10:18 am

Nancy,
This dish looks wonderful. Are you using boned-in or boneless chicken breast?
Reply
- Nancy says
  March 02, 2018 at 9:37 am
  
  Hi Gail! You can use either bone in or boneless for the recipe. As for the cooking time, I found that my thighs were cooked in about 20 minutes. However, the thighs had been out of the refrigerator for 30 minutes - if you start with cold chicken thighs the cooking time will be closer to 25 minutes.
  Reply
Alice says
See Also
Comfort food without the calories
March 06, 2018 at 7:32 am

Very fast and with a lot of flavours dish! The olives are so good combined with spices and juicy chicken!
Reply
- Nancy says
  March 06, 2018 at 12:37 pm
  
  I am so glad you enjoyed it Alice!!!
  Reply
Sofia says
April 16, 2018 at 6:51 pm

Do you think I could use chicken drumsticks instead of thighs/breasts in this recipe?
Reply
- Nancy says
  April 29, 2018 at 3:09 pm
  
  Hello Sofia,
  I apologize for the delay in responding - I was out of the country and I just realized none of my emails were delivered - gah! You absolutely could use drumsticks in this recipe - just adjust the cooking time accordingly!!
  Reply
Randi says
March 10, 2019 at 9:01 am

What is preserved lemon and where would I find it?
Thanks
Reply
- Nancy says
  March 10, 2019 at 12:53 pm
  
  Hi Randi! Preserved lemons are basically lemons that have been stuffed with salt and packed in a jar. After a few weeks, the rind becomes very soft and the salt has leached out the bitterness - and it's the rind that you use> I have a "how to" on my website here - Preserved lemons . You can generally find them in middle eastern markets but they are so easy to make (about 5 minutes of work!) I make my own. Now, since they do take a few weeks to make (and you may not want to wait that long to make the lemon olive chicken) you can substitute the zest of one lemon - it won't have quite the same punch as the preserved lemons, but the dish will still taste delicious!!!
  Reply
Kelly says
March 13, 2019 at 5:52 pm

I noticed the picture has a clear liquid base, but all of the liquid water I added absorbed as soon as I added it to the onions. Just wondering if I missed something? Thanks!
Reply
- Nancy says
  March 13, 2019 at 6:45 pm
  
  Hi Kelly!
  Was your heat set to high? If so, the water could have evaporated very quickly if the pan was really hot! There isn't a huge amount of sauce - about 1 Tablespoon per chicken breast - just enough to add some moisture!
  Reply
Kevin says
April 15, 2019 at 3:20 pm

Nancy,
We haven’t tried your version yet. So I have a a question or two. To begin with we lived in Morocco many years ago for 2 years. It was a great learning experience. I made preserved lemons last year with Meyer lemons. I also purchased a Tangine dish from W&S last year. It’s pottery so no direct heat. Do we start with an iron skillet and then transfer to the Tangine dish?
Thanks,
Kevin
Reply
- Nancy says
  April 16, 2019 at 12:28 pm
  
  Hi Kevin!!
  I am so very jealous - what a fabulous experience!!!! So to adapt the recipe to use a tangine! I would sear the chicken quickly and then saute the onions in a skillet and then transfer to the tangine. I would also probably add the lemon juice at the end. If you like a more pronounced spice flavor, you could increase the spices by 1/4 teaspoon. I like mine with a bit more spice, but wrote the recipe with a bit more restraint since I know not everyone loves those flavors as much as I do! I'd love to hear how the tangine worked for the recipe since a tangine is on my wish list!!!
  Reply
Dianne says
June 06, 2019 at 5:26 pm

Made this tonight for dinner and we absolutely loved it! Thank you so much for sharing it 😀
Reply
- Nancy says
  June 07, 2019 at 8:02 am
  
  Hi Dianne,
  You just made my week:-)!! So glad that you enjoyed the chicken and thank you so much for letting me know!
  Reply
kim says
June 23, 2019 at 10:19 am

am I blind? don't see when to add olives ...
Reply
- Nancy says
  June 23, 2019 at 11:40 am
  
  Hi Kim! You aren't blind!!! Each step is listed so it makes for a LONG list! You add the olives just before serving (Step #20). I'm so glad you asked because it gives me an excuse to go back and read the recipe again. Always trying to make it easier to understand! I truly hope you enjoy the recipe and if you have ANY questions, just reach out!!!
  Reply
- kim says
  June 23, 2019 at 11:56 am
  
  never mind, found it ... 🙂
  Reply
  - Nancy says
    June 23, 2019 at 12:04 pm
    
    YAY!!! Hope you have a great day!!!!
    Reply
Jared says
October 22, 2019 at 9:42 am

Looking forward in trying this out! Quick question. Unnoticed that you mentioned that the sauce only produces about a tablespoon per breast, however we like our dishes a little ‘saucier’ especially if we are serving it with a side such as rice. Should I double everything listed (excluding the protein) and cook lower to prevent evaporation? Also, you listed a yellow onion in the ingredients. Are we looking for a specific yellow onion or would a Spanish (sweet) or Vidalia onion work or would it make it too sweet? Could shallots be used as well?
Reply
- Nancy says
  October 22, 2019 at 11:03 am
  
  Hi Jared! To make it saucier, I would increase the water to 1/2 - 3/4 cup. As for the onion, a regular brown onion works really well. Although I haven't made this with shallots or sweet onions, I think the dish needs the "bite" of a brown (or yellow!) onions. I hope you enjoy the recipe!!
  Reply
Terry Bradley says
October 29, 2019 at 7:20 pm

Very good! Certainly will make this again.
Reply
- Nancy says
  October 30, 2019 at 12:17 pm
  
  Hi Terry!! I am SO HAPPY you enjoyed it! Cheers!!!
  Reply
Maria stl says
November 13, 2020 at 4:16 pm

This was amazing! I subsituted turmeric water for saffron water and a little kosher salt & lemon zest for the "preserved lemon", and it turned out great. Thanks for this delicious recipe.
Reply
- Nancy says
  November 16, 2020 at 3:02 pm
  
  I hope you don't mind, but I'm going to include your substitutions (with credit to you) they are outstanding!
  Reply
Alexis says
December 06, 2020 at 6:35 pm

We added a bit more water to make additional sauce. This was a winner. Even our 9 year old daughter liked the chicken! Very flavorful. The lemons were such an amazing addition. Will definitely make again.
Reply
- Nancy says
  December 11, 2020 at 12:49 pm
  
  This makes me so happy!! It's always a thrill to hear from readers that they enjoyed the recipe! Kudos to your daughter as well for trying something a little different!!
  Reply
Jacinta says
January 04, 2021 at 5:15 am

I loved this recipe so much I've made it several times! The preserved lemons are extremely difficult to find where I am tho. So I've made this both with and without them and love it either way
Reply
Kelle says
June 04, 2022 at 4:20 am

Love the recipe but if it’s Moroccan inspired wouldn’t it be North African and not Middle Eastern?
Reply
Heidi W. says
March 09, 2023 at 7:43 pm

Wow! This was an incredible tasting dish! The flavor explains so well. It is unlike anything I’ve ever made before but I’m already looking forward to leftovers. I think this will be long in the regular rotation! Thank you for the clear and easy to follow directions. You have expanded my cooking horizons!
Reply