Recently, Cathy Campbell, of Mercer County Woman magazine, joined me in the kitchen at Jersey Girl Cafe, to help prepare a delicious, and easy, chicken dish. 

Cathy finds herself in a culinary rut, making the same dishes every week, and wanted to learn a new recipe, and some new techniques for making chicken something not-so-ordinary.  But the dish needs to be easy, and pretty quick to make.

Watch our You Tube video to see Chef Kathy and Cathy make this dish at Jersey Girl Cafe.


Warm spices, fresh lemon, and olives make Moroccan Chicken with Lemon and Olives super flavorful.  Check out our recipe below!


  • 4          boneless, skinless chicken breasts
  • 2          lemons
  • 1          TBSP olive oil
  • 1          large onion, halved, thinly sliced
  • 2          garlic cloves, minced
  • 1          TBSP paprika
  • 2          TSP ground cumin
  • 1          TSP ground coriander
  • 1          TSP ground cinnamon
  • 1          TSP ground ginger
  • 2          CUPS low-salt chicken broth
  • 1/2       CUP green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.

Season chicken with salt and pepper. 

Heat skillet add olive oil.  Sauté chicken for 3 minutes on each side.  Remove to separate platter.

Add onion to hot skillet and season with salt and pepper; sauté until golden brown, about 8 minutes. Add next 6 ingredients; stir 1 minute. Add broth; bring to boil.

Add chicken to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 5 to 10 minutes.

Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Kathleen RanaComment