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Moroccan Chicken    HT  MC  Moroccan  85mins plus marinating


Serves 6    Hot   Poultry  Pulses Main Course   Gluten Wheat Dairy Free  Eggless   Morocco  North African  Africa



6 Chicken Breasts, skinned 

1 tbsp Ground Cumin 

2 teasp Paprika 

1 teasp freshly chopped Ginger 

1 teasp Turmeric 

5 Garlic Cloves, finely chopped 

25g/1oz freshly chopped Coriander 

The juice of 2 Lemons 

1 teasp Cayenne Pepper

Salt and Black Pepper

1 x 400g/14oz tin Chopped Tomatoes

30 Mixed black and green Olives

1 Lemon, cut into wedges 

1 x 400g/14oz tin Chickpeas

240ml/8fl.oz Chicken Stock




1.  Place the cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and cayenne pepper in a large bowl and mix well. 


2. Add the chicken breasts, mix well to coat, cover  and marinate for half an hour.


3. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4. 


4. After the marinating time, place the chickpeas in a large ovenproof casserole. Remove the chicken from the marinade, reserving the liquid and place the chicken over the top of the chickpeas pushing the lemon wedges in between. 


5. Pour the reserved marinade, chicken stock, tomatoes and olives over the chicken which should be just covered by the liquid. Bake, uncovered, for 75 minutes, until the sauce thickens slightly and the chicken is well cooked. Serve hot.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Moroccan Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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