Moroccan chicken with olives

Recipe from: 2/11/1993 12:00:00 AM
Ingredients 11
Servings 1
Minutes +/- 30 min


Serving Change
  • 8
    chicken pieces OR 1 whole chicken, cut into 8 pieces, skin and fat removed, if desired
  • salt and black pepper to taste
  • oil for frying
  • 1
    onion, coarsely chopped
  • 2
    cloves garlic, crushed
  • 10
    mild curry powder
  • 5
  • 7
    caraway seed
  • juice and rind of half a lemon
  • 125
    chicken stock
  • 100
    stuffed green olives


+/- 30 min
Preheat the oven to 180 ºC (350 ° F). Season the chicken with salt and pepper and brown on the outside in a little heated oil. Arrange the chicken pieces in an ovenproof dish. Sauté the onion and garlic in a little oil till soft and add the curry powder, coriander and caraway seed. Stir-fry for 1 minute. Add the lemon juice and rind and mix well. Add some of the chicken stock and simmer for about 5 minutes. Pour over the chicken pieces, cover the dish with aluminium foil and bake for 1 hour or till the chicken is done. Add stock if the dish becomes too dry. Remove the foil cover, add the olives and bake for another 30 minutes or till the chicken has browned. Brush the chicken pieces with the sauce every now and then. Serve with rice. Serves 4-6.

Read more on: poultry  |  bake

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.