Moroccan-style chicken with olives
5
Points®
Total Time
4 hr 30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The delectable rub for this chicken uses a mix of Moroccan spices and aromatics—fennel seeds, cinnamon, cumin, cardamom, and fresh grated ginger—with bright lemon zest and olive oil. While the spiced chicken finishes on the grill, lemons get added alongside it. Grilling the lemons not only helps them release more of their juices when squeezed, it also infuses them with a smokiness that transforms the flavor. It’s absolutely delicious. The dish is served with briny kalamata olives and a sprinkling of fresh parsley. For an easy side dish, cut small zucchini lengthwise into spears, lightly spray them with olive oil cooking spray, and grill until crisp- tender, about 6 minutes. They’ll taste wonderful with the grilled lemons.
Ingredients
Lemon zest
2 tsp, grated
Pitted Kalamata olives
16 olive(s)
Olive oil
1 tsp
Fresh ginger
1 tsp, grated peeled fresh
Fennel seeds
1 tsp, crushed
Ground cinnamon
¾ tsp
Ground cumin
¾ tsp
Ground cardamom
¾ tsp
Table salt
½ tsp
Uncooked skinless boneless chicken thigh
20 oz, 4 (5-ounce thighs)
Cooking spray
1 spray(s)
Lemon
2 item(s), large, each cut into 4 wedges
Fresh parsley
¼ cup(s), flat-leaf