Moroccan Chicken with Olives

Dairy Free
Health score
9%
Moroccan Chicken with Olives
85 min.
6
380kcal

Suggestions


Indulge in the vibrant flavors of Morocco with this delightful Moroccan Chicken with Olives recipe. Perfectly suited for lunch or dinner, this dish brings a taste of North Africa right to your table. With its aromatic spices and tender chicken, it's a meal that promises to impress family and friends alike.

This dairy-free recipe is not only delicious but also easy to prepare, making it an ideal choice for busy weeknights or special occasions. The combination of ground cumin, turmeric, and paprika creates a warm and inviting aroma that fills your kitchen, while the addition of Kalamata olives and fresh cilantro adds a burst of flavor and color to the dish.

Ready in just 85 minutes, this Moroccan Chicken is a wholesome option that serves six, making it perfect for gatherings. Each serving is packed with approximately 380 calories, allowing you to enjoy a satisfying meal without the guilt. Pair it with fluffy couscous or rice to soak up the savory juices, and you have a complete meal that is sure to please everyone at the table.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. So, gather your ingredients and embark on a culinary journey to Morocco with this exquisite chicken dish that will leave your taste buds dancing!

Ingredients

  • pounds chicken whole
  • teaspoon chicken soup base 
  • servings couscous hot cooked
  • 0.3 cup flour all-purpose
  • 0.3 cup cilantro leaves fresh chopped
  •  garlic clove finely chopped
  • 0.5 cup greek olives 
  • teaspoons ground cumin 
  • 0.5 teaspoon ground ginger 
  • 0.5 teaspoon turmeric 
  • medium optional: lemon sliced
  • 0.3 cup juice of lemon 
  • tablespoon paprika 
  • 0.5 teaspoon salt 
  • 0.5 cup water 

Equipment

  • oven
  • baking pan

Directions

  1. Heat oven to 350F.
  2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
  3. Coat chicken with flour.
  4. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken.
  5. Add olives and lemon slices.
  6. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  7. Serve with couscous.

Nutrition Facts

Calories380kcal
Protein26.07%
Fat44.51%
Carbs29.42%

Properties

Glycemic Index
42.08
Glycemic Load
15.41
Inflammation Score
-9
Nutrition Score
14.48434785138%

Flavonoids

Eriodictyol
4.34mg
Hesperetin
6.49mg
Naringenin
0.24mg
Luteolin
0.41mg
Kaempferol
0.01mg
Myricetin
0.11mg
Quercetin
0.61mg

Nutrients percent of daily need

Calories:380.49kcal
19.02%
Fat:18.77g
28.87%
Saturated Fat:5.02g
31.39%
Carbohydrates:27.91g
9.3%
Net Carbohydrates:25.14g
9.14%
Sugar:1.08g
1.2%
Cholesterol:81.69mg
27.23%
Sodium:533.09mg
23.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.74g
49.47%
Selenium:40.25µg
57.5%
Vitamin B3:8.83mg
44.17%
Vitamin B6:0.49mg
24.62%
Phosphorus:199.06mg
19.91%
Vitamin C:15.82mg
19.17%
Vitamin A:829.42IU
16.59%
Iron:2.6mg
14.42%
Vitamin B5:1.4mg
14.04%
Manganese:0.27mg
13.52%
Vitamin B1:0.19mg
12.83%
Vitamin B2:0.21mg
12.52%
Zinc:1.81mg
12.08%
Fiber:2.77g
11.07%
Potassium:352.23mg
10.06%
Magnesium:38.87mg
9.72%
Folate:36.64µg
9.16%
Vitamin E:1.29mg
8.6%
Copper:0.14mg
7%
Vitamin B12:0.34µg
5.64%
Vitamin K:4.97µg
4.73%
Calcium:43.4mg
4.34%
Vitamin D:0.22µg
1.45%