Moroccan Lemon Chicken with Olives Yum
Moroccan Lemon Chicken with Olives YUM! is a easy Moroccan recipe that serves 4. 660 calories per serving. Recipe by Lola Jay, Yum! on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 45 min
Cost: $22.39 total, $5.60 per serving
Ingredients
- 8 pieces Chicken Thighs (bone-in, skin-on for juiciness)
- 1 whole Preserved Lemons (rinsed, pulp minced; use the rind and pulp)
- pinch Saffron Threads (steep in 2 tbsp warm water before adding)
- 3 tbsp Olive Oil (extra virgin recommended)
- 4 cloves Garlic (minced)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Sweet Paprika (smoked paprika optional)
- 2 large Onion (sliced thin)
- 1 cup Chicken Broth (low‑sodium)
- 1 cup Green Olives (pitted; Moroccan or Castelvetrano work well)
- 2 tbsp Fresh Cilantro (chopped, for garnish)
- 2 tbsp Fresh Parsley (chopped, for garnish)
- to taste Salt (kosher or sea salt)
- to taste Black Pepper (freshly ground)
- 1.5 cups Couscous (medium‑grain, dry)
- 1.5 cups Water (for cooking couscous; bring to boil)
Instructions
Make the Marinade
In a mixing bowl combine olive oil, minced garlic, cumin, coriander, paprika, the saffron‑infused water, minced preserved lemon pulp, salt and pepper. Whisk until evenly blended.
Time: PT5M
Marinate the Chicken
Add the chicken thighs to the bowl, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Time: PT30M
Preheat the Oven
Preheat the oven to 375°F (190°C).
Time: PT10M
Temperature: 375°F
Arrange in Baking Dish
Spread the sliced onions in the bottom of a baking dish. Place the marinated chicken pieces on top, skin side up. Pour the chicken broth around the chicken, then scatter the olives and any remaining preserved lemon pieces.
Time: PT5M
Bake the Chicken
Bake uncovered for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden‑brown. Baste the chicken with pan juices once halfway through.
Time: PT35M
Temperature: 375°F
Prepare Couscous
While the chicken bakes, bring 1½ cups water to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
Time: PT10M
Rest, Garnish, and Serve
Allow the chicken to rest 5 minutes, then sprinkle chopped cilantro and parsley over the top. Serve each portion over a bed of fluffy couscous.
Time: PT5M
Nutrition Facts
- Calories
- 660
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 5g
Dietary info: Dairy-Free, Nut-Free, Soy-Free
Allergens: Gluten (couscous)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken drumsticks, Boneless chicken thighs (adjust cooking time)
- Instead of Preserved Lemons: Fresh lemon zest + juice, Pickled lemon
- Instead of Saffron Threads: Turmeric (for color only), Saffron powder
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
- Instead of Ground Cumin: Ground coriander, Garam masala (1/2 tsp)
- Instead of Ground Coriander: Ground cumin, Paprika
- Instead of Sweet Paprika: Smoked paprika, Ancho chili powder
- Instead of Onion: Shallots, Leeks
- Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
- Instead of Green Olives: Kalamata olives, Black olives
- Instead of Fresh Cilantro: Fresh parsley, Fresh mint
- Instead of Fresh Parsley: Fresh cilantro, Fresh dill
- Instead of Salt: Sea salt, Fine table salt
- Instead of Black Pepper: White pepper, Ground cayenne (pinch)
- Instead of Couscous: Quinoa, Basmati rice
- Instead of Water: Chicken broth, Vegetable broth
Equipment Needed
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Baking Dish
- Oven
- Saucepan
- Tongs
Critical Steps — Do Not Skip
- Make the Marinade
- Marinate the Chicken
- Arrange in Baking Dish
- Bake the Chicken
Chef Tips from the Video
- Pat the chicken dry before marinating for better skin crispness.
- Toast the cumin and coriander briefly in a dry pan to unlock extra aroma.
- Add a handful of sliced almonds on top before serving for texture (optional).
- Use a heavy‑bottom baking dish to distribute heat evenly.
Troubleshooting
Chicken turns out dry.
Do not over‑bake; check internal temperature at 165°F and remove from oven. Using bone‑in, skin‑on thighs helps retain moisture.
Sauce is too thin.
After baking, remove the chicken and simmer the remaining liquid on the stovetop for 5‑7 minutes to reduce, or stir in a teaspoon of cornstarch slurry.
Olives make the dish overly salty.
Rinse olives briefly before adding, or use a lower‑salt variety.
Preserved lemons are too bitter.
Rinse the rind well and use only the pulp and a small amount of rind; add fresh lemon zest for extra brightness.
Storage
Refrigerator: Store chicken and sauce in an airtight container for up to 3 days. Keep couscous separate.
Freezer: Freeze cooked chicken (without couscous) in a freezer‑safe bag for up to 2 months. Reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Prepare couscous ahead of time and reheat with a splash of water.
- Portion olives and preserved lemon in small containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of Moroccan Lemon Chicken with Olives in Moroccan cuisine?
Moroccan Lemon Chicken, often called "Djej M'hamar," reflects the North African love for preserved lemons, olives, and aromatic spices. The dish dates back to centuries of Mediterranean trade, where preserved lemons provided a year‑round citrus flavor and olives added briny depth, making it a staple at family gatherings and festive meals.
What are the traditional regional variations of Moroccan Lemon Chicken with Olives in Morocco?
In coastal regions, the recipe may include fresh fish stock and more seafood, while inland versions often add raisins or dried apricots for a sweet contrast. Some families use ras el hanout—a complex spice blend—in place of individual spices, giving each household a unique flavor profile.
How is authentic Moroccan Lemon Chicken with Olives traditionally served in Morocco?
Traditionally, the chicken is served hot straight from the oven on a large communal platter, surrounded by fluffy couscous or steamed rice. It is garnished with fresh cilantro, parsley, and sometimes toasted almonds, and eaten with the hands or a spoon alongside a side of harissa for heat.
What occasions or celebrations is Moroccan Lemon Chicken with Olives traditionally associated with in Moroccan culture?
The dish is popular at family gatherings, Ramadan iftar meals, and festive celebrations such as weddings and Eid. Its bright, comforting flavors make it a go‑to for both everyday family dinners and special occasions.
What makes Moroccan Lemon Chicken with Olives special or unique in Moroccan cuisine?
The combination of preserved lemons and olives creates a distinctive salty‑citrus profile that is uniquely Moroccan. Paired with saffron’s subtle earthiness and the warmth of cumin and paprika, the dish balances sweet, sour, and umami in a way that epitomizes North African flavor harmony.
What are the most common mistakes to avoid when making Moroccan Lemon Chicken with Olives at home?
Common errors include over‑cooking the chicken, which dries out the thighs, and adding too many olives or un‑rinsed preserved lemons, leading to excessive saltiness. Also, skipping the resting step can cause juices to run out when cutting.
Why does this Moroccan Lemon Chicken with Olives recipe use a low‑heat oven bake instead of stovetop searing?
Baking allows the chicken to cook gently and stay juicy while the onions, olives, and lemon infuse the broth. A stovetop sear could dry the meat and make it harder to evenly distribute the aromatic sauce.
Can I make Moroccan Lemon Chicken with Olives ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours in advance and refrigerate. After cooking, store the chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a low oven, adding a splash of broth if needed.
What does the YouTube channel Lola Jay, Yum! specialize in?
The YouTube channel Lola Jay, Yum! focuses on approachable, family‑friendly recipes that blend comfort food with global flavors. Lola Jay often shares personal stories, cultural background, and step‑by‑step visuals to make cooking accessible to home cooks of all skill levels.
How does the YouTube channel Lola Jay, Yum!'s approach to Moroccan cooking differ from other Moroccan cooking channels?
Lola Jay, Yum! emphasizes simplicity and minimal equipment, adapting traditional Moroccan dishes for a typical home kitchen while preserving authentic flavors. Unlike some channels that use specialty cookware, Lola Jay provides practical tips for everyday pantry staples and shortcuts without sacrificing taste.
Last updated: September 3, 2026
