Moroccan braised chicken with Kalamata olives, lemon, and carrots

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Moroccan braised chicken with Kalamata olives, lemon, and carrots

Moroccan braised chicken with Kalamata olives, lemon, and carrots

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

30–45 Minutes

This easy chicken dinner incorporates the tart, sweet, and savory flavors of a classic Moroccan tagine. Just braise the meat in the sauce and let our house-made blend of spices do the legwork. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic lemon
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • Sunbasket Moroccan spice blend (coriander - turmeric - cinnamon - sweet paprika - granulated garlic - nutmeg - white pepper)
  • ½ cup pitted Kalamata olives
  • 1 tablespoon pure maple syrup
  • 4 or 5 sprigs organic fresh cilantro
  • 2 organic carrots

Nutrition per serving

Calories 490, Total Fat 28g (36% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 860mg (37% DV), Total Carb. 33g (12% DV), Fiber 8g (29% DV), Total Sugars 14g (Incl. 6g Added Sugars, 12% DV), Protein 32g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season generously with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate; do not clean the pan. While the chicken is cooking, prepare the lemon, onion, and garlic.


Prep and cook the lemon, onion, and garlic

  • Cut the lemon crosswise into four [eight] ¼-inch-thick slices; discard any seeds. Save any remaining lemon for another use. 
  • Peel and thinly slice the onion. 
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]. 

In the same pan used for the chicken, stir in the lemon, onion, garlic, and Moroccan spice blend, season with salt, and cook over medium heat until fragrant, about 1 minute. Add ¼ cup [½ cup] water and cook, scraping up any browned bits from the bottom of the pan, until the water evaporates and the onion softens, 4 to 5 minutes. Meanwhile, prepare the olives.


Prep the olives; finish the braised chicken

  • Cut the olives in half, checking for any pits. 

To the pan with the lemon, onion, and garlic, add the chicken and any accumulated juices, maple syrup, and 1 cup [2 cups] water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Stir in the olives and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper. While the chicken is cooking, prepare the rest of the meal. 


Prep the remaining ingredients; cook the carrots

  • Coarsely chop the cilantro for garnish.
  • Scrub or peel the carrots and trim the ends.

In a medium frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots, season with salt, and cook, turning a few times, until tender and lightly browned, 4 to 6 minutes.


Transfer the chicken, lemon, sauce, and carrots to individual plates. Garnish with the cilantro and serve. 

Kids Can!
  • Press the garlic (if you have a press).
  • Measure the water for the braise.
  • Scrub the carrots.
  • Time the cooking.
  • Garnish with the cilantro.