Chicken with Green Olives

  • heidimotsch Posted: 05/10/10
    Worthy of a Special Occasion

    No one in my family was impressed with this. We all said it was ok - edible, but far from delicious. I didn't think the flavors married well.

  • Jaxmom1 Posted: 04/24/09
    Worthy of a Special Occasion

    I like all of the ingredients that goes in this, so I thought I'd like the dish-WRONG. I followed the exact recipe and this was aweful, not sure how it got 5 stars!

  • brucewmcc Posted: 07/10/10
    Worthy of a Special Occasion

    This recipe was excellent. I made it as written, except I omitted the salt and didn't blanch the olives, which I figured would even out. My daughter has made some tagines since visiting Morocco, and we have a Moroccon restaurant in the neighborhood. This recipe tasted authentic as far as my experience goes and I thought the flavors married well. At least it was what I was expecting. I will print out the recipe and make it again.

  • EllenDeller Posted: 10/01/11
    Worthy of a Special Occasion

    I absolutely LOVE this recipe and have made it many times. I don't bother blanching the olives because we like strong flavors. I use big fat Queen olives and add a dash of crushed red pepper. Great with couscous and steamed green beans.

  • PinkLadyLA Posted: 05/23/12
    Worthy of a Special Occasion

    This was okay but not something I would make again.

  • zoe809 Posted: 01/05/14
    Worthy of a Special Occasion

    This was bland and colorless unless you happened to get an olive in a bite. Browned the chicken but browning disappeared when cooked for the 15 minutes. Even the dog was not impressed.

  • pkandres Posted: 02/24/14
    Worthy of a Special Occasion

    I've been making this dish for years, and it's one of my favorites. I use both thighs and a couple of chicken breasts for the white meat fans in my family. I typically use about 3/4 tsp of the spices listed, but I omit the turmeric and use powdered ginger rather than fresh. I don't cook the olives as directed because we like their tartness in the dish. I tend to just grab a bunch from the jar, and then coarsely chop them and throw them in the pan until I'm satisfied with the amount. I serve this over seasoned rice (add olive oil to the bottom of a rice cooker, add rice & water with salt, garlic & onion powder, stirring to mix before cooking). One of my favorite sides is carrots cooked with a little water, brown sugar added for sweetness and then a toss of kosher salt.


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