Moroccan Chicken with Potatoes, Olives, and Kale

Prep Time: 20 minutes
Cooking Time: 10 minutes
Yield: 8 servings


  • 6 large white or red potatoes
  • 4 chicken breasts
  • 1/2 cup Kalamata olives, pitted & halved, with juice
  • 1 bunch kale leaves, washed
  • juice from 1 lemon
  • 1 tsp each ground cumin, paprika, salt
  • 1/4 tsp each black pepper, ground ginger, dried oregano
  • 6 Tbsp olive oil
  • coconut oil
  • fresh parsley


  1. Boil potatoes and cool enough to cut into slices. Meanwhile, cut chicken breasts into strips and saute in coconut oil, turning, until browned and mostly cooked, then cut strips in half.
  2. Heat oven to 350 F. Add potatoes chicken, olives, and olive juice to a covered casserole or Dutch oven. Mix lemon juice and all dried spices with olive oil, then pour over chicken, potato, and olive mixture. Bake 10 minutes.
  3. While baking, saute kale in the chicken pan until bright green and just cooked, about 3 minutes.
  4. Remove chicken and potatoes from oven and stir in kale. Top with fresh parsley and serve.