Counting carbohydrates


Chicken with olives and lemon

Traditional Moroccan recipe, serves 6

outside, but the fruit inside will still be

green. Black Olives are ripe olives, picked

at full maturity and coming in colours from

purple to brown and black.

When freshly picked from the tree,

olives often (but not always) have a bitter

taste that is related to their phytonutrient

content. To mitigate against this

bitterness, olives are cured (or pickled).

There are three basic types of curing for

olives: water curing, brine curing, and

lye curing. Each can affect the color and

composition of the olives.

As well as being grown across a wide

area around the Med, there's also wealth

of varieties including Kalamata olives

which come from Kalamon olive trees in

southern greece.european Union (EU) law

provides Kalamata olives with Protected

Geographical Status and Protected

Designation of Origin. The many other

varieties include Manzanillo, Sevillano,

Picholine and Rubra. Whichever ones

you end up eating, you can be pretty sure,

they're doing you some good, so enjoy

every mouthful and drizzle with impunity.


1 tsp cumin

1 tsp paprika

1 tsp turmeric

a shake of cayenne pepper

enough chicken pieces for six people

1/4 cup extra virgin olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 pint chicken stock

2 preserved lemons, peel only, pulp discarded

two small handfuls pitted green olives

Salt and pepper


In a large heavy pan brown off the onion.

Add garlic and briefly cook.

Add in all the spices and stir for a minute.

Add the chicken pieces to the pan and brown off.

Add in all the other ingredients, cover and cook for 20 minutes.


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