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Moroccan Chicken

June 20, 2011 by Maureen 27 Comments

Ever want something out of the ordinary?  Me too.  For me that would be something like Moroccan chicken.  I love this type of cooking and I don’t make it often enough.  It certainly deserves to be in everyone’s recipe rotation list.  (Don’t have one of those?  It’s perfect for those nights you can’t think of anything to cook.)

moroccan chicken recipe

I won’t lie and tell you that this isn’t complicated to make because it is.  There’s a lot of things that go into this recipe but none of it is difficult.  It just takes the time to measure out all the spices, toast the almonds, cut the preserved lemon, coat the chicken — but it’s oh so worth it when you put the first forkful in your mouth.  It’s mildly spicy, a bit lemony, a bit tart, a bit sweet and very very tasty.

ingredients for moroccan chicken recipe

Once you’ve got all the recipe ingredients ready, the actual cooking is fairly fast.  Cut up chicken pieces don’t take long to cook and if you cook them too long you’ve got tough chicken, so let’s go.

coated chicken for moroccan chicken recipe

Measure the spices into a bowl and then toss in the cut chicken pieces to coat and then let them sit for 2 to 6 hours before cooking.  You could prepare the chicken before work in the morning and then it’s ready to cook when you get home.

cooking moroccan chicken

You can use a tagine to cook this in but I prefer my saute pan because I like my chicken browned.  Once you have cooked the onions and the garlic slices, you add the chicken and brown it and then add the remaining ingredients and cook on low for 20 minutes.

moroccan chicken cookingAs you can see there are a lot of preserved lemons.  The recipe I was getting my inspiration from recommended a whole lemon.  I wouldn’t use that much again.  Just a hint of lemon would be better I think.  When finished it looks like this!

moroccan chicken in a tagine

Here’s the recipe!

4.5 from 4 reviews
Moroccan Chicken
 
Print
Prep time
2 hours 30 mins
Cook time
35 mins
Total time
3 hours 5 mins
 
If you've made some preserved lemons, here's a fantastic way to use them.
Author: Inspired by Elise at Simplyrecipes.com
Recipe type: Main
Serves: 6
Ingredients
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon tumeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly ground pepper
  • 2 Tbsp olive oil
  • 1½ lbs boneless chicken meat - thighs are great in this recipe
  • Salt to taste (lemons will be salty so go lightly)
  • 3 cloves garlic, sliced thinly
  • 1 onion, chopped
  • The peel from ½ preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
  • 1 cup kalamata olives, pitted
  • 1 cup chicken stock
  • ¼ cup raisins or sultanas
  • ¼ cup dates chopped
  • ¼ cup dried apricots chopped
  • ¼ cup chopped fresh cilantro / coriander
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup almonds sliced and toasted (350 F for 4 minutes)
Instructions
  1. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for 2 to 6 hours in the spices.
  2. In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle very lightly with salt and brown for only five minutes.
  3. Remove the chicken and cover.
  4. Lower the heat to medium, add the garlic and onions and cook til translucent about 5 minutes.
  5. Return chicken to pan, and add lemon slices, olives, raisins, dates and apricots.
  6. Add chicken stock
  7. Simmer for 20 to 30 minutes until the chicken is cooked through and tender. (depends upon whether you're using chicken with bone in)
  8. Mix in fresh parsley and cilantro right before turning off the heat.
  9. Serve with couscous or rice and top with toasted almonds just before serving
  10. Serve with couscous, rice, or rice pilaf.
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Filed Under: Chicken

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Comments

  1. Sippitysup says

    June 20, 2011 at 5:13 pm

    I see what you mean that this is a dish that takes quite a few special steps. Bit none of them are difficult and this is the kind of cooking that can be so much fun. Besides I am sure it tastes wonderful. GREG

    Reply
  2. Maris(In Good Taste) says

    June 20, 2011 at 6:38 pm

    Lots of steps but looks so worth it!

    Reply
  3. Martyna (Wholesome Cook) says

    June 20, 2011 at 10:14 pm

    Yum! I accidentally got another box of cous cous the other day – this dish sounds great to accompany what now is a stockpile of cous cous in my house!

    Reply
  4. Baker Street says

    June 20, 2011 at 10:31 pm

    Sounds delicious.

    Reply
  5. Greg says

    June 21, 2011 at 12:54 am

    Just one question, why is my printer out of ink? Why? OK, that was two, but they were both rhetorical. This looks wonderful. I love all the spices and it would be quite different than our standard go to chicken recipes.

    Reply
  6. Sawsan@chef in disguise says

    June 21, 2011 at 1:27 am

    I love chicken and never get tired of trying new recipes..this looks heavenly and I will try it soon

    Reply
  7. yummychunklet says

    June 21, 2011 at 4:36 am

    This looks delicious. It reminds me of a French Morrocan dish that took several hours and steps to prepare but no step too difficult. Great post!

    Reply
  8. nancy@skinnykitchen.com says

    June 21, 2011 at 5:03 am

    How funny that I just posted a Skinny Moroccan Chicken Stew today. Your recipe sounds delicious!

    Reply
  9. Veronica says

    June 21, 2011 at 9:39 am

    This reminds me of my favorite chicken as a child, the recipe which my mother lost so I haven’t had it in a loooong time. My mouth is watering to try this! I don’t have preserved lemon–what could I use instead? Regular sliced lemon? Lemon juice?

    Reply
  10. Nelly Rodriguez says

    June 21, 2011 at 11:19 am

    Looks well worth it for sure! Not a huge fan of preserved lemons, would love to see if I could preserve my own and love them? Love the recipe dear!

    Reply
  11. Junia @ Mis Pensamientos says

    June 21, 2011 at 2:13 pm

    wow, this recipe looks sooo full of flavor! i’m sure its marinated well and absolutely mouthwatering!

    Reply
  12. Maureen says

    June 21, 2011 at 3:16 pm

    Nancy, great minds think alike 🙂

    Nelly, I made my own preserved lemons and like you, I don’t like them overpowering the dish. The recipe called for 1 lemon but I would use 1/2 a lemon next time so that’s why I reduced it in the recipe here.

    Veronica, I’ve got a post about how I made my preserved lemons. It takes only minutes and costs heaps less than buying them.

    Greg, I can’t believe your “standard go to chicken recipes” would be anything less than fantastic. I’ve seen your food!

    Reply
  13. Lorraine @ Not Quite Nigella says

    June 21, 2011 at 7:34 pm

    Oh it is so Moroccan chicken weather isn’t it nowadays! 🙂 I must get out my tagine and try this!

    Reply
  14. Jay says

    June 22, 2011 at 3:06 am

    OMG, that looks delicious! I’ll have to try it!

    Reply
  15. Mikaela Cowles says

    June 22, 2011 at 3:18 am

    The looks like complicated is a good way to go!

    Reply
  16. In Katrinas Kitchen says

    June 22, 2011 at 7:12 am

    This looks like a very flavorful dish! I’m loving your tempting pictures of it too!

    Reply
  17. Kitchen Belleicious says

    June 22, 2011 at 7:17 am

    this is one of my favorite favorite chicken dishes ever! Yours looks fantastic and is going in my recipe box right now! Love the flavor combo’s and the pics are great!

    Reply
  18. Lana says

    June 22, 2011 at 8:50 am

    I am glad you made a culinary trip to Morocco:) I love the food, the spices, the mingling of different textures. For me, any day is a prefect day for Moroccan dish:)
    I preserve my own lemons, but I did too much – a jar will go a loooong way, and I don’t have anyone to gift them to:)

    Reply
  19. Coco200066 says

    June 23, 2011 at 6:46 am

    Wow I can’t wait to try this….Thanks for posting.

    Reply
  20. Mrs. Mix It says

    June 23, 2011 at 7:17 am

    OMG my mouth is wattering and this looks delicious!!!

    Reply
  21. chefchefan says

    June 26, 2011 at 9:00 am

    I love chicken and this is really good.. I will try this one.. this food is new to me.. weee thanks for the wonderful recipe..

    Reply
  22. Jerry says

    June 28, 2011 at 1:00 pm

    Forget beef tonight. Its all about the Moroccan chicken. Looks really delicious my mouth is salivating.

    Reply
  23. Sasha @ The Procrastobaker says

    July 1, 2011 at 10:03 pm

    This looks DELICIOUS and oh so flavoursome! I have been looking for a good moroccan dish for yonks, and this fits the bill perfectly!! I love moroccan flavours but have never completely successfully recreated them at home…yet… 🙂

    Reply
  24. Sasha @ The Procrastobaker says

    August 11, 2011 at 7:30 pm

    Told you I would make it! :):) This was gorgeous and thank you so much for bringing it to my attention! I made a few changes and scaled it down but for the most part followed your lovely recipe

    Thank you! 🙂

    http://theprocrastobaker.blogspot.com/2011/08/moroccan-chicken.html

    Reply
  25. Surati Ivey says

    January 4, 2016 at 8:52 am

    After reading the reviews, I saw that many people are very inspired to make this dish.

    But nobody at all actually did make it.

    Can I get some reviews based on your experience in making it ?

    Reply
    • Maureen says

      January 4, 2016 at 9:54 am

      Sorry, Surati, I made the dish and posted it. I don’t require anyone to leave their experiences but I would publish them if I got them.

      Reply
  26. Len says

    February 12, 2018 at 11:16 am

    Delicious! Made a couple personal tweaks to it but really enjoyed the recipe. Worked great in my Instapot! Thank you for sharing it.

    Reply

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