Moroccan Chicken with Lemon and Olives


Preparation info

    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

One of the most famous dishes of Morocco, spicy and savoury, yellow with saffron or turmeric, with the sharpness of lemons pickled in brine and olives. The sauce is thickened with onion.


  • 2 large cloves of garlic, crushed
  • 5 ml spoon (1 teaspoon) powdered ginger


The day before you cook the chicken, mix the garlic and spices with oil and pour the mixture over the chicken, brushing it into the crevices. Put into a deep cooking pot, cover and leave to marinate in the fridge. Turn the chicken and brush it again from time to time.

The next day, add the onion, parsley, coriander leaves and turmeric or saffon. Pour in water barely to cover the chicken