Moroccan Chicken

This is a lovely Mediterranean inspired dish.  The spices used provide a beautiful blend to turn simple chicken pieces into a lovely taste sensation.

The chicken pieces are coated with a lovely blend of mild spices.  They are browned in the pan before being oven baked.  They are baked with a mixture of onion, lemon and apricots to further add to the wonder flavour.  The subtle lemon hint is a perfect offset to the spice mixture.  Served with brown rice for a fabulous meal.

The chicken is initially coated in spices and allowed to chill before cooking.  The chicken can be prepared well in advance and refrigerated until ready to cook.

Print Recipe

Moroccan Chicken

Prep Time

20 minutes

Cook Time

70 minutes

Servings

people

Ingredients

• 2 cloves Garlic crushed
• 1 tsp Ground Ginger
• 1 tsp Ground Turmeric
• 1 tsp Smoked Paprika
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 8 Chicken Pieces use thighs or drumsticks to your preference
• 2 tbsp Olive Oil
• 1/2 cup Plain Flour
• 1 Onion diced
• 1 Lemon cut into thin slices
• 1 12 cups Chicken Stock
• 1/2 cup Dried Apricots chopped
• Brown Rice to serve

Prep Time 20 minutes Cook Time 70 minutes Servings people Ingredients 2 cloves Garlic crushed 1 tsp Ground Ginger 1 tsp Ground Turmeric 1 tsp Smoked Paprika 2 tsp Ground Cumin 2 tsp Ground Coriander 8 Chicken Pieces use thighs or drumsticks to your preference 2 tbsp Olive Oil 1/2 cup Plain Flour 1 Onion diced 1 Lemon cut into thin slices 1 12 cups Chicken Stock 1/2 cup Dried Apricots chopped Brown Rice to serve

Instructions

1. In a large bowl, add garlic, ginger, turmeric, smoked paprika, cumin & coriander. Stir to mix all ingredients.
2. Add chicken pieces and coat with spice mixture.
3. Cover with cling wrap and place in refrigerator for 15-30 minutes. You can prepare well ahead and keep in refrigerator longer if necessary.
4. Pre-heat a fan-forced oven to 180°C (350°F).
5. Heat 2 tbsp Olive Oil in a large frying pan over medium-high heat.
6. Remove chicken from refrigerator and coat each piece with plain flour.
7. Cook chicken pieces in the frying pan for about 2 minutes each side until browned all over. Remove from pan and place in a large baking/casserole dish. Cook chicken in batches if required.
8. Once all the chicken pieces have been cooked, add onions to the pan and cook for 4-5 minutes to soften. Note: Add a little extra olive oil if needed.
9. Add lemon slices and cook a further 1 or so to allow lemon to soften.
10. Spoon onion & lemon mixture over the chicken pieces in the baking dish.
11. Pour chicken stock into baking dish.
12. Sprinkle dried apricots over chicken pieces.
13. Cover baking dish with foil and place in oven to cook for about 60 minutes or until chicken is cooked through.
14. Remove from oven and serve on a bed of brown rice.