PCC Moroccan Chicken with Lemon and Green Olives

Serves: 4

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a delicious chicken dish with interesting flavors. The green olives add a wonderful twist.



Heat half of the olive oil in cast iron or other heavy skillet.

Season the chicken breasts on both sides with salt and pepper. Place the breasts in the heated pan and brown on both sides, about 3 to 4 minutes per side. Remove from pan.

Add the remaining olive oil. Add the onions, garlic, lemon zest, coriander and olives. Salt and pepper to your taste may be added here.

Cook for 3 to 4 minutes, add the lemon juice and wine. Cook for another minute.

Replace the chicken breasts and add the stock. Press the breasts down into the liquid, ladle some of the onions over. Cook, covered, for another 10 minutes over medium heat.

Serve with couscous and garnish with cilantro sprigs and lemon zest.

Recipe by Ken Charney, former PCC staff

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: chicken, lemons, olives


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login