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Chicken with Lemons and Olives Recipe | Mediterranean Foods

Chicken with Lemons and Olives Recipe | Mediterranean Foods

Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Course Chicken, Poultry
Cuisine Mediterranean
Servings 4
Calories 351 kcal


  • 2.5 ml/½ tsp ground cinnamon
  • 2.5 ml/½ tsp ground turmeric
  • 1.5 kg/3-3½ lb chicken
  • 30 ml/2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 5 cm/2 in piece fresh root ginger, grated
  • 600 ml/1 pint/2½ cups chicken stock
  • 2 preserved lemons or limes, or fresh ones, cut into wedges
  • 75 g/3 oz/½ cup pitted brown olives
  • 15 m/1 tbsp clear honey
  • 60 ml/4 tbsp chopped fresh coriander
  • Salt and ground black pepper
  • Coriander sprigs, to garnish


  • #Preserved lemons and limes are frequently used in Mediterranean diet, particularly in North Africa where their gentle flavor enhances all kinds of meat and fish dishes.# Preheat the oven to 190°C/ 375°F/Gas 5. Mix the ground cinnamon and turmeric in a bowl with a little salt and pepper and rub all over the chicken skin to give an even coating.
  • Heat the oil in a large sauté or shallow frying pan and fry the chicken on all sides until it turns golden. Transfer the chicken to an ovenproof dish.
  • Add the sliced onion to the pan and fry for 3 minutes. Stir in the grated ginger and the chicken stock and bring just to the boil. Pour over the chicken, cover with a lid and bake in the oven for 30 minutes.
  • Remove the chicken from the oven and add the lemons or limes, brown olives and honey. Bake uncovered, for a further 45 minutes until the chicken is tender.
  • Stir in the coriander and season to taste. Garnish with coriander sprigs and serve at once.
Keyword Chicken recipes

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