Sauté for 2-3 minutes until slightly softened and fragrant. Lay the chicken pieces on top of the vegetables - it’s okay if the pieces overlap now - cover the pan, and cook for 15 minutes. Serve with fluffy couscous to soak up the delicious sauce. The authentic Moroccan chicken recipe is marinated in flavorful spices then slow-simmered in a sauce that will make your taste buds sing! This vibrant Moroccan Chicken Tagine with Apricots and Lemons is simply packed with flavour! Deliciously tender chicken and tantalising spices transform this easy casserole into a feast for the senses. Like many traditional recipes, this dish has many variations and each household has their own version. Inspired by Moroccan flavors, chicken and olive stew is seasoned with bacon, green olives, garlic, lemon, red pepper flakes, and vermouth. Heat the oil in a large pan. Remove from heat and mix in the parsley and cilantro. After that dinner I was on a bit of an olive kick and decided to  re work one of my favorite recipes using olives – Djej  M’Chernel – a moroccan dish of chicken with lemons and olives. I don't normally use so many spices in a single dish but the Moroccan spice blends seem to work really well. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. One of the most renowned and popular dishes in Morocco, Djej Makalli combines two staple ingredients of Moroccan cuisine: Preserved lemons and olives. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve. This pungent, fragrant chicken stew is not for the weak of palate. The Moroccan chicken with olives and lemon preserves turned out really well! Inspired by Moroccan flavors, chicken and olive stew is seasoned with bacon, green olives, garlic, lemon, red pepper flakes, and vermouth.

Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives… Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes. Add the chicken, cinnamon, saffron, stock and lemon juice. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Stir in the olives, season with salt and cook for 2 minutes. Every time I try a dish with a Moroccan spice blend I am liking them more and more.

Add the lemon slices, olives, apricots/dates and carrots, arranging everything around the chicken pieces.

Everything mixed together to form a tasty symphony of flavour in your mouth.



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