Go Back
+ servings
Moroccan Chicken with Lemons, Peppers and Olives

Moroccan Chicken with Peppers, Lemons and Olives

Bill Bradley
4.83 from 17 votes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 8
Calories 325 kcal

Ingredients
  

  • 2 pounds chicken breast, cut into bite sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 lemon, peeled and sliced very thin
  • 3 cups green olives, with pits (or without if desired)
  • 2 red peppers, cut into long, wide, strips
  • 2 yellow peppers, cut into long, wide strips
  • 2 orange peppers, cut into long, wide strips
  • 3 onions, cut into quarters
  • 8 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 2 tbsp honey
  • 2 tbsp molasses
  • 2 tbsp Dijon Mustard
  • 1/2 tsp Salt and pepper, and then to taste
  • 2 tsp cumin
  • 1/2 tsp ginger
  • 1 tsp turmeric
  • 1 tsp cinnamon

Instructions
 

  • Dutch oven version:
  • Preheat oven to 350 degrees F.
  • In a bowl, stir together tomato paste, honey, molasses, Dijon mustard, and spices.
  • On top of the stove, in a large Dutch oven (or covered cast iron), add olive oil and sauté chicken pieces until no longer raw on the outside.
  • Add vegetables to chicken and then spice mixture. Stir well.
  • Cover and put in Oven. Bake for 1 hour, stirring at half-way point.
  • At 1 hour, stir and recover. Turn down temp to 300 degrees F and continue to cook for another hour.
  • Crock Pot (slow cooker) version:
  • In a skillet, sauté chicken in olive oil until no longer raw on the outside.
  • Add all ingredients, including chicken and 1/4 cup water to slow cooker. Stir well.
  • Cook on high for 5 hours, stirring occasionally.

Nutrition

Calories: 325kcalCarbohydrates: 23gProtein: 27gFat: 15gSaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 1147mgPotassium: 859mgFiber: 5gSugar: 13gVitamin A: 2230IUVitamin C: 144mgCalcium: 80mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.