Moroccan Lemon & Olive Chicken

Moroccan Lemon & Olive Chicken

Love It? Share it!Share on FacebookTweet about this on TwitterGoogle+Pin on PinterestShare on LinkedInEmail to someoneBuffer this page

I love Moroccan flavours and the bonus is it has lots of fat burning spices and detoxifying herbs… it’s a win, win, WIN!

This is a delicious recipe full of flavor and it’s comforting.

I haven’t tried it but I am sure this would also be a great slow cooker recipe. Just reduce the can of tomato to 1/2 & the Chicken stock to 1/4 cup. Let me know how you go!

Moroccan Lemon & Olive Chicken
Rapid Plate
Servings Customize Your Recipe:
4people Unit Type:
Servings: people
  • 800 grams Chicken Breasts skinless
  • 2 tsp olive oil
  • 2 cloves garlic crushed then sliced
  • 1 Onion
  • 1 can diced Tomatoes
  • 1 Carrot
  • 3/4 cup Chicken stock salt reduced
  • 1/2 cup Green Olives
  • 1 tsp Cumin ground
  • 1 1/2 tsp Paprika
  • 1 tsp Moroccan Spice Blend OPTIONAL
  • 1/4 cup Coriander leaves
  • 1/4 cup Parsley leaves
  • 1 cup Asparagus
  • 1 Handful Green Beans
  • 4 cups Spinach
  1. Preparation: Dice the carrots & cut the chicken breasts in half for thin slices (like butterflying).
  2. In a large frying pan brown the chicken breasts in 1 tsp of olive oil. Remove from pan and put aside.
  3. Cook the garlic on a low heat until soft. Then add spices (cumin & paprika) and stir for 1 minute or until aromatic.
  4. Add the tomatoes, carrot and chicken stock and bring to a simmer.
  5. Add chicken pieces on top and then cook covered for 45 minutes.
  6. Slice the lemon into thin slices.
  7. Add olives and lemon into pan pushing into sauce to cover. (Use a spoon of fork to push into the sauce)
  8. Cook covered for another 30 minutes.
  9. In last 5 minutes - Either cook vegetables separately or add to pan.
  10. Chop the herbs (coriander & parsley), remove the pan from heat and mix herbs through.
  11. NOTE: I am a 1 pan wonder (aka I dislike dishes!) so I put my green vegetables in the pan a few minutes before I serve it. When they are ready I remove the vegetables and then stir the herbs through. TIP: This is a great dish to freeze and is awesome the next day for lunch leftovers. I had this in a wrap with spinach, fresh herbs and it was amazing!


What Do You Need Today To Reveal Your Hot & Healthy Body?

Wordpress SEO Plugin by SEOPressor