Moroccan chicken recipe

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15 min


1 hr

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
  • ½ tsp salt
  • 3 preserved lemons, quartered and pips removed
  • 100g pitted olives
  • 100ml chicken stock
  • Handful coriander leaves


  • Make a few slits in the chicken pieces and place into a large dish/tin.

  • Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour over the chicken, coating well. Leave to marinade for 2-3 hours.

  • Preheat the oven to 200°C/400°F/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).

  • 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.

  • Serve with couscous and roasted vegetables

Top tip for making Moroccan chicken

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

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