Free in-store delivery with purchases of $75+ in an estimated 5 to 7 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Chicken with lemon and lime
Chicken with lemon and lime

Chicken with lemon and lime

Preparation 25 min
Cooking time 1 h
Servings 4


  • 60 ml (4 tbsp) olive oil
  • 1 whole chicken, about 1.8 kg (4 lb), cut into 8
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly chopped
  • 3 to 4 garlic cloves, minced
  • 10 ml (2 tsp) fresh ginger, chopped
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 5 ml (1 tsp) turmeric
  • 1 generous pinch of quality saffron (Iranian if possible) or 3 to 4 pinches of American saffron
  • 750 ml (3 cups) water
  • 150 ml (2/3 cup) fresh coriander, chopped
  • 150 ml (2/3 cup) fresh parsley, chopped
  • 5 ml (1 tsp) ras-el-hanout (Moroccan spice mix)
  • Zest of 1 yellow lemon (blanched 3 times, starting in cold water) + juice of 1/2
  • Zest of 2 limes (blanched 3 times, starting in cold water) + juice of 1
  • 250 ml (1 cup) green olives, pitted
  • 30 ml (2 tbsp) cornstarch


  1. In an enamelled cast iron pot or large skillet, heat the oil over medium-high heat.
  2. Season the chicken pieces with salt and pepper.
  3. Sear the chicken pieces on all sides to give them a nice colour.
  4. Remove the chicken from the pot.
  5. Sweat the onions, stirring occasionally, until translucent.
  6. Add the garlic, ginger, cinnamon, turmeric and saffron.
  7. Cook for 1 minute or until fragrant.
  8. Add 250 ml (1 cup) of water, the coriander and parsley. Bring to a boil.
  9. Return the chicken to the pot.
  10. Add 500 ml (2 cups) of water or enough to cover the chicken.
  11. Add the ras-el-hanout, blanched lemon and lime zest and juice.
  12. Bring to a boil, then reduce the heat to obtain a light simmer.
  13. Cook, covered, for 30 minutes.
  14. Add the olives and cook for about another 20 minutes or until the chicken is tender.
  15. Remove the chicken. Taste and adjust seasoning.
  16. In a bowl, dissolve the cornstarch in 30 ml (2 tbsp) of cooking juices.
  17. Pour gradually into the sauce, stirring constantly until desired consistency is obtained (the sauce should not be too thick).
  18. Return the chicken to the skillet and heat through for 1 to 2 minutes.
  19. Serve hot with a vegetable couscous.
Availability in stores