Go Back
+ servings
One-Pan-Moroccan lemon olive chicken recipe
Print Recipe Add to Collection
3.92 from 214 votes

One Pan Moroccan Lemon Olive Chicken

If you don't have preserved lemons, don't worry - the dish is still great without them.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: main dish
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 262kcal


  • 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.


  • 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.


Calories: 262kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 821mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 17.6mg | Calcium: 42mg | Iron: 1.1mg