Moroccan chicken

(3 ratings)

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Moroccan chicken
Moroccan chicken
  • Serves: 4

  • Prep time:

    (plus marinating time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Give your chicken a nice burst of flavour by creating a simple Moroccan-style rub, the combination of cinnamon, cumin and chilli with a dash of creamy lemon yogurt will really bring your mealtimes alive


  • 8 chicken pieces (thighs and drumsticks)
  • 450ml lemon curd yogurt
  • 2 cloves garlic, crushed
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground chilli
  • tsp salt
  • 3 preserved lemons, quartered and pips removed
  • 100g pitted olives
  • 100ml chicken stock
  • Handful coriander leaves

Can't find lemon curd yogurt? Try using natural yogurt and the rind of a lemon


  1. Make a few slits in the chicken pieces and place into a large dish/tin.
  2. Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour over the chicken, coating well. Leave to marinade for 2-3 hours.
  3. Preheat the oven to 200C/400F/Gas Mark 6 and place the chicken pieces into a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes (test the chicken with a sharp knife, if the juices run clear it is cooked).
  4. Place the chicken, lemons and olives onto a serving plate, place the tin onto the hob with the chicken stock and let the juices bubble for 3-4 minutes, scraping the cooked juices from the pan for extra flavour. Pour over the chicken and scatter over the coriander.
  5. Serve with couscous and roasted vegetables

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