Moroccan Chicken with Lemon and Olives

Celebrity chef, author & restaurateur, Adrian Richardson, cooks Moroccan Chicken with Lemon and Olives over Heat Beads® BBQ Briquettes

Moroccan Chicken with Lemon and Olives


  • 2 chicken marylands
  • 1 tablespoon ginger ground
  • 1 tablespoon black pepper
  • 1 teaspoon saffron powder
  • 6 – 7 garlic cloves, peeled
  • 4 onions, chopped
  • 2 cup chopped parsley + coriander
  • 1 teaspoon cumin powder
  • 1 teaspoon sweet paprika
  • 1 kg cracked green olives
  • ½ cup lemon juice
  • 1 long red chilli
  • 500ml chicken stock


Sear chicken with olive oil in a large frying pan or BBQ.

In a food processor, blend onions, red chillies garlic cloves, paprika, black pepper, powder ginger, cumin, coriander, parsley and ½ the olives. Take this marinade and stir into chicken with stock. Allow to simmer for 30 minutes. Add a few olives if you wish. Add saffron.

Gently lift the chicken out and place straight on to a large baking dish. Pour the stock over the chicken. Place in oven at 160°C for 1½ hours.

Remove chicken from oven. Add some lemon juice. Spoon chicken and marinade over the top. Garnish with chopped parsley and coriander.

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