Moroccan Chicken with Lemon, Olives, and Cilantro

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.

Oxmoor House SEPTEMBER 2006

  • Yield: 4 servings (serving size: 2 chicken thighs, 1/4 of olive mixture, and 1/2 cup couscous)
  • Cook time: 41 Minutes
  • Prep time: 8 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 44%
  • Fat: 19.9g
  • Saturated fat: 4.5g
  • Protein: 35.3g
  • Carbohydrate: 22.2g
  • Fiber: 4.1g
  • Cholesterol: 112mg
  • Iron: 2.4mg
  • Sodium: 988mg
  • Calcium: 59mg

Go to Full Version of

Moroccan Chicken with Lemon, Olives, and Cilantro Recipe