Morrocan chicken is perfect for any occasion

Moroccan Chicken RecipeSo far this winter has been so incredibly mild that it reminds me of the Mediterranean climate which is one of hot…

Moroccan Chicken RecipeMoroccan chicken shares very similar spices to Indian curry – cumin, turmeric, ground ginger, coriander, paprika, cayenne pepper and cinnamon. It’s mildly spicy with a tangy Mediterranean flavor. You can add just about anything to the dish and of course depending on what ingredients you choose will produce an entirely unique taste. Some of the variations include chick peas, olives, apricots, almonds and eggplant. Well, for this recipe you can use a red pepper to give it sweetness and also to form a nice red paste for the sauce.


8 chicken thighs with no skin or bones
1 red onion – chopped
1 red pepper – chopped
1 small can chopped tomato
2 tbsp tomato puree
2 tsp cumin
1 tsp dried oregano or italian seasoning
2 tsp paprika
2 tsp cayenne pepper
2 garlic cloves
1 tsp ground ginger
juice of half a lemon
2 chicken stock cubes
Salt and pepper
2 tbsp olive oil
2 cups water

1. Heat 2 tbsp of olive oil

2. Sauté the chopped red onions

3. Cut the chicken thighs into small pieces

4. Add the chicken pieces and spices to the onions and gently fry for 3 to 4 minutes

5. Add tomato puree and chicken stock cubes

6. Add water

7. Bring to boil and lower the heat to simmer for 30 minutes

8. Add the red pepper and and half a lemon juice

9. Continue to simmer for another 15 minutes or so until the sauce is thickened and the chicken completely cooked through

10. Serve with white rice and garnish with a few lemon wedges, sprigs of cilantro or parsley