Moroccan Chicken with Lemon and Olives

Celebrity chef, author & restaurateur, Adrian Richardson, cooks Moroccan Chicken with Lemon and Olives over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.

As seen on Season 3 of Good Chef Bad Chef


  • 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.

*Recipe by celebrity chef Adrian Richardson as seen on popular cooking series Good Chef Bad Chef. Image copyright Good Chef Bad Chef.

Moroccan Chicken with Lemon and Olives, 4.0 out of 5 based on 2 ratings