Moroccan Chicken with Lemon, Olives, and Cilantro

Be sure to use green Greek olives—their specific flavor is important to this dish. An 11-ounce box of whole wheat couscous yields 5 cups. Prepare the whole box and save the leftovers for another meal.


4 servings (serving size: 2 chicken thighs, 1/4 of olive mixture, and 1/2 cup couscous)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 41 Minutes

Nutritional Information

Calories 409
Caloriesfromfat 44 %
Fat 19.9 g
Satfat 4.5 g
Protein 35.3 g
Carbohydrate 22.2 g
Fiber 4.1 g
Cholesterol 112 mg
Iron 2.4 mg
Sodium 988 mg
Calcium 59 mg


1 teaspoon olive oil
8 (3-ounce) skinless, boneless chicken thighs
1 1/4 cups chopped onion (about 1 medium)
4 garlic cloves, minced
1 tablespoon bottled minced ginger
1 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (13.1-ounce) jar green Greek olives, drained and pitted
1/4 cup chopped fresh cilantro
1/4 teaspoon crushed red pepper
2 cups cooked whole wheat couscous


1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.

2. Add onion, garlic, and ginger to pan; sauté 2 minutes. Stir in rind, 3 tablespoons lemon juice, broth, and olives. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done. Remove from heat; sprinkle with remaining 1 tablespoon lemon juice, cilantro, and red pepper. Serve over couscous.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note