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11Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- Meyer lemons (or regular lemons)
- olive oil
- onion (large, halved, thinly sliced)
- garlic cloves (pressed)
- paprika
- ground cumin
- ground cinnamon
- ground ginger
- low salt chicken broth
- 4 1/2 lb. chicken (cut into 8 pieces, skin removed)
- green olives
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Reviews(6)
Deer 9 months ago
K liked it a lot, even with mashed potatoes… but it would go well with bulgur or baked potatoes. Was a bit bitter, bc of the lemon peel (I used 2 1/4 or olives, I guess.
Summer 5 years ago
I made this a couple of years ago for my fiance and grandpa. It satisfied my Moroccan food itch. Made it again for the kids and husband tonight but used half the amount of lemons. It was good. I love lemons but the rest of the family not so much. I think it is an inquired taste because my boys didn't go back for seconds which was a little disappointing. Oh well, I know what I will make for myself when I have my Moroccan craving.
Michelle B. 7 years ago
I make it with just the dark meat, skinless legs and thighs. The best chicken I make! My family loves it, and it freezes well.
Caroline L. 8 years ago
Chicken turned out tender and the sauce was full of flavor. The lemon was a little overwhelming, though - next time I will half the amount of slices added to the sauce.
Jason J. 8 years ago
This was great!!! I subbed Kalamata olives for the Spanish and added sun dried tomatoes. I will definitely be making this again.