Introduction
This Moroccan spiced chicken with olives and lemon is a rich and flavorful dish that combines the warmth of spices with the savory taste of chicken. A perfect blend of cinnamon, coriander, and fennel makes this dish a standout for your next dinner. The addition of olives and a sweet and savory reduction creates a stunning sauce that perfectly complements the chicken.
Why You’ll Love This Recipe
The combination of spices and the sweetness of honey, along with the tartness of the olives and lemon, makes this chicken dish incredibly flavorful. It’s perfect for special occasions or a flavorful weeknight dinner. Plus, the olives and the amontillado sherry reduction add a unique twist to a classic roast chicken.
Recipe Origins
Inspired by Moroccan cuisine, this dish combines the bold flavors of the region’s spices with the richness of chicken. The addition of olives and lemon highlights the fresh, zesty side of Moroccan cuisine, and the dish is a favorite for those who love robust, aromatic meals.
Quick Facts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to preserve the crispy skin, or in a skillet with some added broth.
Serving Suggestions
- Couscous: A classic Moroccan side that pairs perfectly with the rich spices and sauce.
- Roasted Vegetables: Carrots, squash, and bell peppers roasted with olive oil make a flavorful accompaniment.
- Rice Pilaf: Fluffy rice with a hint of lemon or cinnamon complements the savory chicken.
- Salad: A fresh salad with lemon vinaigrette balances the richness of the chicken.
Common Mistakes
- Overcooking the Chicken: Ensure the chicken is not overcooked by checking the internal temperature or piercing the thigh to check for clear juices.
- Not Grinding the Spices Enough: For the best flavor, grind the spices freshly. This ensures a richer, more aromatic taste compared to pre-ground spices.
- Not Letting the Sauce Reduce: Allowing the sauce to reduce by half concentrates the flavors. Don’t rush this step for the best taste.
- Skipping the Resting Time: Letting the chicken rest after cooking helps retain its juices.
Recipe Variations
- Vegan: Replace the Cornish hens with tofu or tempeh for a plant-based version.
- Spicy: Add extra cayenne or a pinch of chili flakes to the spice mixture for added heat.
- Different Olives: You can use Kalamata olives or green olives if Cerignola olives are not available.
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes! While this recipe calls for Cornish hens, you can easily substitute them with regular chicken breasts or thighs. If using whole chickens, adjust the cooking time accordingly to ensure the meat is cooked through. Keep in mind that Cornish hens offer a tender and flavorful option, so if you’re substituting, be sure to adjust the seasoning to match the size of the chicken.
What if I don’t have amontillado sherry?
Amontillado sherry adds a distinctive depth of flavor to the sauce. If you don’t have it on hand, you can substitute it with dry white wine or a splash of brandy. The key is to choose a liquid that can deglaze the pan and add richness to the sauce. For a non-alcoholic option, try using a combination of white grape juice and a touch of vinegar.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and spice rub ahead of time. Rub the spice mixture onto the hens and refrigerate for up to 24 hours. This will allow the flavors to meld and infuse into the meat. When ready to cook, simply follow the roasting and sauce preparation steps. The sauce can also be made ahead and stored in the refrigerator for up to 3 days.
What can I serve with Moroccan spiced chicken?
Moroccan spiced chicken pairs wonderfully with a variety of sides. Consider serving it with couscous, rice pilaf, or roasted vegetables for a complete meal. A simple salad with lemon vinaigrette can also provide a refreshing contrast to the warm spices of the chicken. For an extra burst of flavor, garnish with fresh herbs like cilantro or parsley.
Can I adjust the spice levels in this recipe?
Absolutely! If you prefer a milder dish, reduce or omit the cayenne pepper and anise seed. Alternatively, if you like more heat, add extra cayenne or a pinch of chili flakes to the spice mixture. Moroccan cuisine is all about balancing warm and aromatic spices, so feel free to adjust the spice levels to suit your taste preferences.
Ingredients
- 1 tablespoon fenugreek
- 1 tablespoon anise seed
- 1 tablespoon cinnamon
- 2 tablespoons coriander seed
- 2 tablespoons fennel seed
- 2 tablespoons sweet paprika
- 2 tablespoons honey
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- 1/4 cup extra virgin olive oil
- 1/4 cup Cerignola olives
- 1/2 cup amontillado (dry) sherry
- 2 small Cornish hens
- Non-iodized salt
Instructions
1. Prepare the Spice Mix
Pre-heat the oven to 375°F (190°C). Toast the coriander, fennel, anise, and fenugreek seeds in a small pan over medium heat. Grind the seeds in a coffee grinder. Add cinnamon, paprika, honey, and olive oil, then set aside.
2. Prepare the Hens
Split the Cornish hens in half lengthwise (de-boning is optional). Rub the spice mixture liberally over the hens. Refrigerate for at least 30 minutes.
3. Brown the Chicken
Heat the grapeseed oil in a large, ovenproof skillet over medium-high heat. Season the hens with salt, then brown the skin for about 2 minutes per side.
4. Roast the Hens
Place the skillet in the preheated oven and roast for 10 to 12 minutes, or until the juices from the thighs run clear when pierced. Remove from the oven and cover with foil.
5. Prepare the Sauce
Pour any excess oil from the skillet and deglaze with the sherry. Reduce the liquid by half over medium-high heat. Whisk in the butter and add the olives toward the end.
6. Serve
Serve the roasted chicken with the olive and sherry sauce, garnishing with fresh lemon slices or herbs as desired.
