31 Best Moroccan Chicken Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Moroccan Chicken Tagine with Butternut Squash

Easy Moroccan Chicken Tagine with Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘4’]

Easy Moroccan chicken tagine with butternut squash is a perfect flavoursome family meal taking just one hour to make. It’s delicious served over couscous!

Ingredients

• 1 tbsp olive oil
• 1 onion (roughly chopped)
• 250 g butternut squash (roughly chopped)
• 2 cloves of garlic (crushed)
• 1 tsp ground cumin
• 1 tsp paprika
• 1 cinnamon stick
• 1 tsp ground ginger
• 400 g tin chopped tomatoes
• 1 tbsp tomato puree
• 250 ml chicken stock
• 1 tbsp honey
• 300 g chicken breasts (cut into bite size chunks)
• 8 dried apricots
• Salt and freshly ground pepper
• 1 tbsp chopped fresh coriander

Instructions

1. Place a large casserole dish or hob proof tagine over a low heat.
2. Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
3. Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
4. Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
5. Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

2. Moroccan Chicken Flatbreads

Moroccan Chicken Flatbreads is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1 cup canned chickpeas, drained
• 1 cup chopped roasted red peppers
• 4 flatbreads or naan
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper
• Optional yogurt sauce: 1/2 cup plain yogurt mixed with lemon juice and garlic

Instructions

1. 1. Preheat oven to 425F. Lightly brush flatbreads with oil.
2. 2. Sauté onion and garlic in a little oil until soft; stir in cumin, paprika, cinnamon, and coriander for about 30 seconds.
3. 3. Add shredded chicken and chickpeas; heat through and season to taste.
4. 4. Top flatbreads with the chicken mixture and roasted peppers; sprinkle feta.
5. 5. Bake 8–10 minutes until crusts are crisp and cheese is melted.
6. 6. Garnish with parsley and serve with yogurt sauce if desired.

3. Moroccan Chicken with Pomegranate Couscous

Chicken and Couscous (Moroccan-Inspired) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT50M · Yield: [‘4’, ‘4 people’]

An easy and super flavorful meal of simply grilled chicken marinated in Moroccan spices and accompanied with couscous that’s filled with pomegranate seeds. A perfect 30 minute meal if marinated ahead!

Ingredients

• 2 pounds boneless, skinless chicken breasts pounded to 3/4 inch thickness
• 1/3 cup extra virgin olive oil
• 2 large garlic cloves minced
• 1 teaspoon honey
• 2½ teaspoon paprika
• 1½ teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1 kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 cup vegetable or chicken broth
• 1 teaspoon paprika
• 3/4 cup Moroccan-style couscous (not Israeli)
• 1/4 cup roasted, unsalted sunflower seeds
• 1/3 cup pomegranate seeds
• 2 tablespoons flat leaf parsley, chopped
• 1/4 teaspoon kosher salt and black pepper (each)

Instructions

1. Place all the ingredients in a large ziplock bag or shallow dish and marinate at least 30 minutes to an hour, up to 24 hours total.
2. Brush grill pan with olive oil and heat to medium-high heat. Add marinated chicken and sear on first side 4 minutes. Flip and sear on other side 3-4 minutes (mine took 3). The internal temperature should be at least 165 degrees. Wrap in tin foil until you’re ready to serve. For full size chicken breasts, grill for about 7-8 minutes per side.
3. Meanwhile, in a large, deep pan (that has a lid) warm olive oil over medium high heat and sauté shallot for 1 minute. Add broth and paprika and bring to a simmer.
4. Remove the pan from the heat and add couscous. Cover with the lid and allow to sit for 10 minutes. Remove lid and fluff couscous with a fork. Add pomegranate seeds, sunflower seeds, and parsley. Season to taste.

4. Moroccan Chicken Soup

Moroccan Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’]

Moroccan chicken soup uses a combination of chickpeas, chicken and carrots for a simple and deeply flavourful soup.

Ingredients

• 2 tbsp olive oil
• 1 1/2 tsp salt (divided)
• 1/4 tsp pepper
• 2 boneless (skinless chicken breasts)
• 2 medium carrots (peeled and diced)
• 2 ribs celery (diced)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp minced ginger
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 tbsp tomato paste
• 7-8 cups water
• 1 19oz can of chickpeas (drained and rinsed)
• 2 1/2 tbsp lemon juice
• 1 tbsp chopped cilantro (for serving)

Instructions

1. In a large soup pot, heat olive oil over medium-high heat.
2. Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.
3. Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
4. Add garlic, ginger, spices and 1/2 tsp salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
5. Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice. Serve with chopped cilantro.

5. Easy Moroccan Chicken

Moroccan Chicken Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT90M · Total: PT90M · Yield: [’10’, ’10 servings’]

Filled with tender mouthwatering chicken pieces, this Easy Moroccan Chicken is simmered with delicious aromatic spices, tomatoes, eggplant, dried fruit, and topped with crunchy slivered almonds. 

Ingredients

• 2 tablespoon olive oil
• salt + pepper (to season)
• 5 pounds bone-in skin-on chicken (I used a mix of chicken breasts, thighs, and drumsticks)
• 2 yellow onions (chopped)
• 4 large carrots (chopped)
• 8 cloves garlic (minced)
• 2 tablespoon Hungarian sweet paprika
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon fresh ground black pepper (plus more to taste)
• 2.5 teaspoon turmeric
• 2 teaspoon ground coriander
• 1 teaspoon fennel seeds
• 1 teaspoon cumin
• 1.5 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 5 Roma tomatoes (or tomato of choice, roughly chopped)
• 1/3 cup fresh lemon juice
• 1 lemon (zested)
• 2 cups water (plus more as needed)
• 1 large eggplant (chopped into cubes)
• 1/2 cup raisins
• 1/2 cup Turkish apricots (halved)
• 2 teaspoon dried marjoram
• 1/2 cup slivered almonds
• Fresh chopped cilantro (for serving)

Instructions

1. Brown the chicken. Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the bottom of the pan. When the skillet is hot, add the chicken pieces, fitting as many into the skillet that will fit comfortably. Work in batches to brown the chicken, cooking each side for approximately 2-3 minutes only (the chicken will not be cooked through entirely). Remove chicken to a clean plate and repeat until all the chicken has been browned. 
2. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (at least 10 quarts). Add the olive oil and onions and mix well. Sauté the onions for 2-3 minute, stirring frequently. Add the carrots and continue to cook for an additional 3-4 minutes, or until onions are soft and translucent. Reduce heat to medium-low and stir in the garlic. Cook for 30-60 seconds, mixing continuously.
3. Add the paprika, salt, pepper, turmeric, coriander, fennel seeds, cumin, ground ginger, and ground cinnamon. Mix well to combine. Cook over medium-low heat for 30-60 seconds, stirring continuously.  
4. Add the chopped Roma tomatoes, lemon juice, and lemon zest and mix well to combine with the onion and spices. Add the water and increase the heat to medium-high. Bring to a boil and immediately reduce heat to a low. Simmer for 5 minutes. 
5. Arrange chicken pieces back into the pot (if the sauce is extra thick, add an additional cup or two of water). Return pot to a boil. Reduce heat to low, cover the pot and allow the chicken to simmer for 20-30 minutes. After 20-30 minutes, turn the chicken over, cover and simmer for an additional 10 minutes.
6. Gently stir in cubed eggplant, raisins, apricots, and marjoram into the chicken and continue to cook, covered, for 15 minutes. Remove cover and cook over medium-high heat for an additional 15 minutes or until eggplant is fully cooked.
7. Season stew with additional lemon juice, salt, paprika, or other spices as you see necessary. Sprinkle with slivered almonds and fresh cilantro for serving.

6. Moroccan Chicken with Sweet Potatoes

Moroccan Chicken with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lb)
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 cup crushed tomatoes or tomato sauce
• 1 cup chicken broth
• Salt and black pepper to taste

Instructions

1. 1. Season the chicken thighs with salt and pepper.
2. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken, about 4–5 minutes per side, until golden. Remove and set aside.
3. 3. In the same skillet, add the onion and garlic and sauté until softened, about 3–4 minutes.
4. 4. Stir in the cumin, paprika, cinnamon, and coriander and cook 30 seconds to bloom the spices.
5. 5. Return the chicken to the skillet and add the sweet potatoes, crushed tomatoes, and chicken broth.
6. 6. Bring to a simmer, cover, and cook over medium-low heat for 20–25 minutes, until the chicken is cooked through and the potatoes are tender.
7. 7. Taste and adjust seasoning with salt and pepper as needed.
8. 8. Garnish with fresh herbs if desired and serve.

7. Moroccan Chicken Pie

Pastilla (Moroccan Chicken Pie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H5M · Total: PT1H35M · Yield: [‘1’, ‘1 pastilla / bastilla (Moroccan chicken pie)’]

Pastilla (Moroccan Chicken Pie aka. bastilla) fuses together sweet and savoury to create a rustic-looking dish that’s aromatic and full of flavour. Plus, how often do you get to dust your lunch with icing sugar?

Ingredients

• 4 chicken thighs
• 1 onion, finely sliced
• Fresh ginger, finely chopped (about a 1-2 inch piece depending on your tastes)
• 1 tsp ground Cinnamon, + a little more for dusting
• 1 tsp white sugar
• 200ml chicken stock
• 3 eggs, beaten
• 100g sliced almonds
• Melted butter, for washing on to phyllo sheets
• 10 phyllo layers
• Sea Salt, for seasoning
• Black pepper, for seasoning
• Icing sugar, for dusting

Instructions

1. Oven to 300 degrees F

Prepare the filling

1. Roast the chicken, seasoned with olive oil, salt, and pepper for 35 mins
2. Chop up into small pieces
3. Cook onion and ginger in a little olive oil. Stir in cinnamon and sugar.
4. Add cooked chicken, season, pour in chicken stock. Bring to a simmer and cook till the stock is reduced by half. Stir in beaten eggs to thicken the mixture, and then add almonds.

Fill the pastilla

1. Grease cake tin. Line with 4 sheets of phyllo crossed over one another, brush melted butter on to each sheet before laying it down. Add half the chicken mixture. Then add 4 more sheets of phyllo, each layer brushed with melted butter. Add remaining chicken mixture. Top with 2 sheets of phyllo, again brushed with melted butter. Fold sides in to close the pie, brush with butter.

Bake and serve

1. Preheat the oven to 350 degrees F.
2. Bake for 15-20 minutes until golden. Remove from oven.
3. Using a plate, carefully flip the pie back onto the baking sheet and then cook for 10-15 minutes upside down until golden. Remove from oven, turn back right-side up.
4. Let cool. Dust with icing sugar, and a little cinnamon. Serve warm, or at room temperature.

8. Moroccan Chicken Lentils

Moroccan Chicken Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon ras el hanout
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• 1 tablespoon lemon juice (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Pat the chicken pieces dry and season with salt and pepper.
2. 2. In a large pot, heat the olive oil over medium-high heat and brown the chicken in batches; remove and set aside.
3. 3. In the same pot, add the onion and carrots and sauté until softened, about 4 minutes.
4. 4. Add the garlic and spices; cook 30 seconds until fragrant.
5. 5. Return the chicken to the pot along with crushed tomatoes, lentils, and chicken broth.
6. 6. Bring to a simmer, then reduce heat to low and cover. Cook for 20–25 minutes, or until the lentils are tender and the chicken is cooked through.
7. 7. Stir in lemon juice if using; adjust salt and pepper to taste.
8. 8. Garnish with fresh cilantro and serve.

9. Moroccan Tagine

Moroccan Tagine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘4’]

Try this authentic Moroccan Lamb Tagine recipe! Savor the taste of slow-cooked lamb, aromatic spices, and tangy preserved lemons for a memorable meal.

Ingredients

• 1.5 pounds lamb shoulder (cut into pieces)
• 2 tablespoons Tagine spices
• 3 carrots (peeled and cut into thick slices)
• 3 cloves of garlic (minced)
• 2 preserved lemons (cut into slices)

Instructions

1. In a tagine pot, sear the lamb pieces over medium heat until browned on all sides. Remove and set aside.
2. In the same pot, add the garlic and Tagine spices. Cook until fragrant.
3. Return the lamb to the pot and add the carrots and preserved lemons.
4. Cover and simmer on low heat for 2-3 hours, or until the meat is tender and the flavors are well combined.

10. Preserved Lemon Chicken Tagine

Preserved lemon chicken tagine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H25M · Yield: 3

Preserved lemon chicken tagine is bursting with flavor and has become a family favorite. Our recipe follows from a cooking class we took in Morocco and an authentic local cookbook and has been adjusted for available ingredients.

Ingredients

• 1 pound chicken, breast, thighs, and / or pieces
• 2 carrots, medium
• 1 teaspoon turmeric powder
• 1 teaspoon ginger powder
• ½ teaspoon salt
• ¼ teaspoon black pepper powder
• ¼ cup olive oil
• ¼ cup water
• ⅓ cup olives, pitted kalamata or your preference
• 1 preserved lemon, small
• 5 figs, halved (optional)
• ⅓ cup raisins (optional)

Instructions

1. Add the turmeric, ginger, salt, black pepper, and olive oil to a large bowl and mix well.
2. Cut the chicken into 2-3″ chunks, add to the bowl of spices and oil, then coat and marinate for at least 15 minutes.
3. Pour the chicken into a pot and set to medium low temperature on a stove.
4. Cut the carrots into 2″ x ½” strips and add to the pot of chicken. Add the water, stir, and cover.
5. Simmer for 50 minutes, then add the olives and preserved lemon to the pot, stir, and cover.
6. Simmer for another 10 minutes and serve.

11. Chermoula Chicken

Chermoula Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

Moroccan Chermoula chicken is an exciting way to cook chicken that no one can resist. You can serve this chicken recipe for lunch or dinner any day of the week, and it’s always a winner!

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 1 tsp salt
• 3 tbsp olive oil
• 4 tbsp chermoula paste
• 1 tsp black pepper

Instructions

1. Rub the chicken with salt and pepper.
2. Preheat the oven to 400F.
3. Add olive oil to a skillet.
4. Brown the chicken for 10 minutes, flipping halfway.
5. Rub the chermoula paste on the chicken and place it in a cast-iron pan.
6. Roast for 15-20 minutes.
7. Add more chermoula paste to the chicken and serve.

12. Harissa Chicken

Harissa Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

This deliciously spicy sheet pan chicken takes just a few minutes to prep. The recipe was inspired by one in Dinner: Changing the Game, by Melissa Clark.

Ingredients

• 1 1/2 pounds boneless (skinless chicken thighs)
• 1/3 cup harissa paste
• ¼ cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1/3 cup plain yogurt (whole-milk preferred)
• ½ cup chopped fresh dill

Instructions

1. In a large bowl, stir together the harissa paste, olive oil, cumin, salt, and pepper together. Add the chicken and turn to coat. Marinate for at least 20 minutes or as long as overnight (refrigerate if longer than 20 minutes).
2. Preheat the oven to 425ºF.
3. Arrange the chicken in a single layer on a large rimmed baking sheet.
4. Bake for about 15 minutes, flip the chicken pieces over, andcook for about 15 minutes longer, until the edges are charred and the chicken is cooked through.
5. Transfer the chicken to serving plates or a large platter. Drizzle the yogurt over the chicken and sprinkle the dill on top.
6. Serve immediately.

13. Chicken Tagine

Chicken Tagine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in chicken thighs (about 1.5 lb)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 cup chicken broth
• 2 carrots, sliced
• 1 preserved lemon or 1 tablespoon lemon juice
• 1/2 cup green olives, pitted
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Season the chicken with salt and pepper.
2. 2. Heat the olive oil in a heavy pot; brown the chicken on all sides. Remove and set aside.
3. 3. Add the onion and garlic and sauté until translucent.
4. 4. Stir in cumin, ginger, turmeric, and cinnamon; cook 1 minute to bloom the spices.
5. 5. Return the chicken to the pot and add carrots, preserved lemon or lemon juice, olives, and broth. Bring to a simmer.
6. 6. Cover and simmer 35–45 minutes until the chicken is tender and flavors meld.
7. 7. Adjust seasoning and garnish with parsley. Serve with couscous or bread.

14. Harrisa Moroccan Chicken with Roasted Peppers and Olives

Harissa Moroccan Chicken w/Sweet Peppers & Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H25M · Total: PT1H55M · Yield: [‘3’, ‘3 – 4 servings’]

Ingredients

• 3 – 4 large chicken leg quarters, skinned
• 1 Tablespoon harissa
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 cup buttermilk
• 2 Tablespoons coconut oil
• 1/2 cup tomato pesto (I used my Pesto Rosso recipe)
• 3/4 cup chardonnay or other white wine
• 1 cup medium-heat salsa (I used my Copycat Chili’s salsa recipe)
• 1/2 cup water
• 9 – 12 sweet mini peppers, sliced
• 1 – 2 small cans of olives (black and/or green)

Instructions

1. Put the chicken in a glass container and coat all over with the harissa, salt & pepper. Pour the buttermilk over to coat the chicken pieces. Let marinate at least 20 minutes or up to 1 day.
2. Preheat the oven to 350 F. Put the oil in a heavy skillet on medium-high heat. Add the chicken and pan-sear on all sides a golden brown. Add white wine and deglaze the skillet, moving the chicken around to scrape off anything that’s sticking to the bottom of the skillet. Add the tomato pesto, salsa and water; stir to blend in and around the chicken. Sprinkle with the pepper slices.
3. Cover tightly with a lid and bake in the oven for about 1 hour 5 minutes. Pull from the oven, remove the lid and add the olives. Put the lid back on and let the chicken rest about 15 minutes before serving.

15. Moroccan Chicken and Chickpea Soup

Slow Cooker Moroccan Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘6’]

Slow Cooker Moroccan Chicken Soup brings together the warm rich spices of Morocco into a hearty soup packed with protein. This soup brings together red lentils that are simmered in vegetable broth along with tender chicken thighs, chickpeas, vegetables and rich spices.

Ingredients

• 1 pound chicken thighs (boneless, skinless)
• 4 garlic cloves (minced)
• 1/2 of a sweet onion (chopped)
• 1 medium red bell pepper (seeds removed, diced {about 1 cup})
• 1 large carrot (peeled and chopped {about 1 cup})
• 1 small butternut squash (peeled and cut into small cubes)
• 1 cup red lentils (rinsed until water runs clear)
• 1- 15 ounce chickpeas (drained and rinsed)
• 1- 15 ounce can of diced tomatoes
• 1- 15 ounce can of tomato sauce
• 3 cups chicken broth (low sodium)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne red pepper {optional}
• 1/4 teaspoon crushed red pepper {optional}
• 2 teaspoons harissa paste {optional}
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Place the garlic, onions, carrots, bell pepper, butternut squash, red lentils, chickpeas, diced tomatoes and tomato sauce in the bottom of the slow cooker and stir well.
2. Add the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper and stir again.
3. Place the chicken thighs on top of the vegetable mixture.
4. Pour the chicken broth over everything, cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Remove chicken and shred and return to the slow cooker. Mix well.
6. Serve warm with Greek yogurt, cilantro and parsley and crushed red pepper flakes.

16. Pumpkin and Chicken Stew

Moroccan Chicken Pumpkin Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Warm up with a bowl of sweet and savory Moroccan Chicken Pumpkin Stew. Serve over rice or couscous, spooning the delicious savory pumpkin broth on top.

Ingredients

• 2 chicken breasts (diced into 1-inch bite-sized pieces (about 1-1.5 lb))
• salt and pepper (to season the chicken)
• 2 tablespoons olive oil (divided)
• 1 small onion (halved and thinly sliced)
• 2 garlic cloves (grated or minced)
• 1 tablespoon fresh grated ginger ((about 2-inch piece))
• 1 teaspoon turmeric powder
• 1 teaspoon ground cinnamon ((or less, to taste))
• 1 teaspoon ground coriander
• ½ teaspoon ground cayenne pepper ((or less, to taste))
• 3 cups chicken broth
• 1 tablespoon tomato paste
• 1 lb cubed pumpkin (about 4-5 cups of ¾-inch cubed pumpkin)
• 1 medium apple (peeled and diced to ½ inch pieces)
• ½ cup dried cranberries
• 1 tablespoon honey
• 1 tablespoon lemon juice ((from ½ lemon))
• Garnish: chopped cilantro or green onions, dollop of plain Greek yogurt or sour cream
• Optional: rice or couscous, for serving

Instructions

1. Season the diced chicken with salt and pepper. Preheat a medium-sized soup pot and add 1 tablespoon of olive oil. Cook the diced seasoned chicken over high heat for 2-3 minutes on each side to brown the chicken. Remove from pan. It is OK if the chicken is not fully cooked yet.
2. Add the rest of the olive oil in the pan and add the sliced onion, minced garlic, ginger, ground turmeric, coriander, cinnamon, and cayenne pepper (if using). Saute over medium heat for 2-3 minutes, making sure to coat the onion in the spice mixture.
3. Add the browned chicken back to the pot and saute for 1 minute, coating the chicken with the spice mixture. Add the chicken broth, tomato paste, cubed pumpkin, apple, cranberries, honey, and lemon juice. Give it a good stir, and bring to a gentle boil.
4. Reduce heat and allow to simmer uncovered for 15 minutes, or until the pumpkin is cooked and fork-tender. Add additional water or chicken broth, if you find the stew a little too thick for your liking. Season with salt and pepper, if needed (I typically don’t need this if using a salted chicken broth!).Remove from heat and serve as a soup, or over rice or couscous. Garnish with fresh herbs, more dried cranberries, or a dollop of yogurt/sour cream.

17. Moroccan Chicken Tajine With Oranges

Moroccan Chicken and Orange Tajine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H30M · Total: PT1H45M · Yield: 4

For a sweet and savory tajine, look no further. It’s the perfect recipe to add a bit of flavor to your table.

Ingredients

• 1 whole chicken (appx 2.5 lbs or 1 kg) cut into pieces
• 1/4 cup olive oil
• 1 large onion, diced
• 1 Tbsp fresh grated ginger
• 1/2 tsp ginger powder
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tsp pepper
• pinch of saffron threads (8-10)
• 1/2 cup water
• 1 large thin-skinned orange
• 1 cinnamon stick
• 1/2 tsp cinnamon powder
• 2-3 Tbsp sugar or honey
• pinch of salt
• toasted, chopped almonds (optional)

Instructions

1. Clean and cut your chicken. You can leave some skin on or completely remove it depending on personal preference.
2. In a bowl combine fresh ginger, powdered ginger, turmeric, pepper, and salt. Pour 1/2 of the oil into the spices and mix them together.
3. Add the spice mixture to the chicken, rubbing all over the meat, and set aside to marinate while preparing the rest of the dish.
4. In a small cup add a small amount of warm water. Break apart the saffron threads in your hand and add to the warm water. Leave for 2-3 minutes until it blooms.
5. Dice a large onion into fine dice and add to the bottom of the tajine or cooking vessel. Add the remaining oil and turn to low heat. Leave for 5 minutes until the onions begin to soften.
6. When the onions have softened, arrange the chicken in the tajine. Pour the saffron water on top of the chicken pieces.
7. Add a 1/4 cup of water to the bottom of the tajine and cover.
8. Allow the chicken to cook on low heat for 45 minutes – 1 hour. Check the water level and the tenderness of the chicken. It should be falling apart. If not continue cooking adding a bit of water if necessary.
9. Wash and dry the orange well.
10. Slice into thin slices with a sharp knife. As thin as possible.
11. Add just enough water to cover the oranges as well as the cinnamon stick. Turn to very low heat and leave to cook.
12. Add the cinnamon powder, sugar/honey, and a pinch of salt after the oranges have softened. Boil until a thick syrup is created.
13. Arrange the oranges on top of the tagine and pour the sauce around the base of the dish.
14. At the very end roughly chop some almonds and sprinkle them on the top of the oranges. They add a nice texture contrast.

18. Moroccan Chicken Thighs

Moroccan Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions, dried figs and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week.

Ingredients

• 2 teaspoons ground coriander
• 1 1/2 teaspoon ground cumin (divided)
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika (divided)
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• Dash of pepper
• 3 Tablespoons olive oil (divided)
• 1 1/2 pound Boneless Skinless Chicken Thighs
• 1 large onion (chopped)
• 4 carrots (peeled, chopped)
• 4 garlic cloves (minced)
• 1 cup chicken broth
• 1-15 oz. can diced tomatoes
• 1 lemon (juiced + 1/2 lemon sliced)
• 1/2 cup dried figs ({whole or halved})
• 1 cup of green olives (pitted and sliced or left whole)
• 4 tablespoons fresh flat-leaf parsley (chopped)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Preheat to the oven to 400 degrees Fahrenheit.
2. In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
3. Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
4. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
5. Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
6. Nestle the chicken thighs into the pan along with the lemon slices, figs and olives {both of those are optional} and cook in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
7. Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!

19. Grilled Moroccan Chicken Skewers

Grilled Moroccan Chicken Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [‘4’, ‘4 skewers’]

These flavor-packed grilled Moroccan chicken skewers are the perfect summer dish, and they clock in at just under 30 minutes, making them the perfect weeknight meal. This is a great way to kick things up a few notches with your chicken!

Ingredients

• 1 lb chicken breasts or chicken tenders, cut into bite-sized pieces
• 1 tablespoon avocado oil (This oil has a high smoke point and is ideal for grilling.)
• 1/2 red onion, cut into bite-sized wedges
• 1/2 cup cherry tomatoes
• 1 tablespoon Moroccan spice
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves, grated or finely minced
• 1 lemon, halved
• Sea salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat; make sure the grill surface is clean. Swipe it with some cooking oil to create a nice slick surface to prevent the meat from sticking. (See notes.)
2. Place the chicken and all of the veggies into a large bowl. Drizzle with the avocado oil and season with Moroccan seasoning. Add a generous pinch of salt and pepper.
3. Add the fresh herbs, garlic, and the lemon juice. Finally, give everything a good toss to evenly coat the chicken and vegetables. (If you’re making this in advance, you can cover the bowl and place it in the fridge for a few hours until you want to start threading your skewers.)
4. Evenly portion out and thread each skewer, alternating between the chicken, onions, and tomatoes.
5. Carefully place the skewers on the grill; grill each side for about 4 minutes (8 minutes total), or until the internal temperature of the chicken is 160º F. (Optional: Grill the other half of the lemon, flesh side down, next to the skewers to give it a slight char, then squeeze the lemon juice over the skewers before serving.)

20. Moroccan Chicken Strips With Yogurt Dip

Moroccan Chicken Strips With Yogurt Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken breast, cut into thin strips
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• Salt and pepper
• For yogurt dip: 1 cup plain Greek yogurt
• 1 small cucumber, grated and squeezed dry
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt to taste
• Optional: chopped fresh mint or cilantro for garnish
• Serve with flatbread or salad

Instructions

1. 1. Toss the chicken strips with paprika, cumin, garlic powder, cinnamon, salt, pepper, and 1 tablespoon oil; let marinate 15 minutes.
2. 2. Sauté the chicken in a skillet over medium-high heat until cooked through, about 6–8 minutes. Remove and keep warm.
3. 3. Make the yogurt dip by mixing the yogurt with grated cucumber, garlic, lemon juice, and a pinch of salt.
4. 4. Serve the chicken strips with the yogurt dip on the side and garnish with mint or cilantro.

21. Moroccan Fried Chicken

Moroccan Fried Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0S · Cook: PT0S · Total: PT0S · Yield: 4

Make your fried chicken with a little extra Moroccan inspiration!

Ingredients

• 4 bone-in chicken breasts (any cuts are fine)
• 1 Tbsp crushed garlic
• 1 tsp onion powder
• 1 tsp turmeric
• 1 Tbsp cumin
• 1 Tbsp fresh grated ginger
• zest of 1 lemon
• olive oil
• breading mix (purchased or bread/panko crumbs)
• vegetable oil for frying

Instructions

1. Wash and trim chicken of excess fat. Leave some skin on the meat and place in a large bowl.
2. In a smaller bowl combine garlic, onion powder, turmeric, cumin, ginger, and lemon zest.
3. Slowly add olive oil and mix the spices until a thin paste has been created.
4. Pour the marinade on top of the chicken and rub each piece of meat with the marinade. Make sure to place marinade under the skin.
5. Refrigerate for up to 24 hours, but at least 1 hour.
6. When you are ready to cook the chicken, add enough vegetable oil to a pot so that the chicken pieces will be covered completely.
7. Heat the oil to medium-high.
8. While the oil is heating, bread the pieces of chicken by removing from the bowl and coating with breading.
9. Once the oil is heated, cook the chicken 1-2 pieces at a time. Do not crowd the pan.
10. It will take between 15-20 minutes for the chicken to cook through.
11. When it is cooked, remove from the oil and place onto a towel to remove any excess oil.

22. Moroccan Chicken Stew

Moroccan Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken thighs, bone-in or boneless
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 2 cups spinach leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. 1. Season and brown the chicken in a heavy pot; remove and set aside.
2. 2. In the same pot, sauté the onion and garlic until translucent.
3. 3. Add cumin, coriander, cinnamon, and paprika; cook 30 seconds until fragrant.
4. 4. Stir in tomatoes, broth, chickpeas, and return the chicken to the pot.
5. 5. Bring to a simmer, cover, and cook 25–30 minutes until the chicken is tender and the sauce thickens.
6. 6. Stir in spinach until wilted; season with salt and pepper.
7. 7. Garnish with cilantro and serve.

23. Ras El Hanour

Ras El Hanout Chicken with Tahini Lime Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 portions’]

Your own Moroccan feast in 25 minutes! Ras El Hanout Chicken with Tahini Drizzle served on a bed of fluffy couscous makes a wonderful chicken dinner with a bit of a difference! Succulent chicken thighs with a mildly spicy ras el hanout rub are quickly cooked under the grill, so they stay nice and moist! But the star of the show is definitely the tahini lime drizzle!

Ingredients

• 4 boneless skinless chicken thighs
• 1 tbsp ras el hanout
• 1 tbsp honey
• 1 garlic clove (finely chopped)
• 2 tbsp soy sauce
• 2 tbsp tahini
• 1 lime (zest and juice)
• 100 g couscous
• ¼ stock cube
• 1/2 cucumber
• 1/2 small red onion (thinly sliced)
• 5 g mint (roughly chopped)

Instructions

1. First, preheat the grill to high. lay the chicken thighs in a single layer on an oven tray. Drizzle the chicken with a tbsp olive oil and sprinkle the top with ras el hanout, salt and pepper. Grill the chicken for 13-15 minutes, until fully cooked through.
2. Cut the cucumber in half lengthways. Using a teaspoon scrape out the seeds. Then slice the cucumber finely. Place the onion and cucumber in a bowl, season with salt and set aside.
3. Place couscous in a large bowl, crumble in a quarter of a stock cube and mix. Pour 140ml of the boiling water over the couscous and cover with a plate for 5 minutes.
4. For the tahini sauce, mix tahini, honey, soy sauce, garlic, lime zest and juice and 2 tbsp of olive oil in a small bowl.
5. When couscous is cooked, fluff it wth a fork and add the cucumber and onion, and mint. Mix and season with salt and pepper, if needed.
6. Divide the couscous between bowl, top with ras el hanout chicken and drizzle the tahini sauce all over.

24. Moroccan Chicken Stew with Sweet Potatoes

Moroccan Chicken Stew with Sweet Potatoes and Apricots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H15M · Total: PT1H45M · Yield: [‘6’, ‘6-8 Servings’]

A deeply flavorful Moroccan chicken stew with tender chicken thighs, sweet potatoes, dried apricots, and warm spices including cinnamon, cumin, garlic, and ginger, oven-braised until meltingly tender. An unforgettable one-pot meal. Adapted from my mother-in-law Barbara’s recipe that she found in some newspaper many years ago.

Ingredients

• 12 boneless, skinless chicken thighs
• 2 tablespoons olive oil or other cooking oil
• Kosher salt
• Fresh ground black pepper
• 2 yellow or spanish onions peeled, halved lengthwise, and thinly sliced
• 4 large garlic cloves, minced
• 1 tablespoon minced ginger root
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 3 medium sweet potatoes, peeled and cut into bite sized pieces
• 3/4 cup dried apricots, chopped or sliced into strips
• 4 cups low-salt chicken broth (I recommend Swanson’s)
• 3 tablespoons fresh lemon juice
• 1 bunch lacinato kale (also called dinosaur kale or cavolo nero), washed, thick center ribs removed, leaves stacked and sliced into 1-inch strips.
• Salt and pepper, to taste
• Fresh cilantro leaves, roughly chopped
• Slivered almonds, toasted in a skillet over medium heat, while tossing and watching carefully to prevent burning.

Instructions

1. Preheat oven to 350F.
2. Season chicken generously with salt and pepper on both sides.
3. Heat 2 tablespoons oil over medium-high heat in a large heavy pot or Dutch oven. Brown the chicken thighs in batches (5 or 6 at a time, so as not to crowd), about 4 minutes per side. Transfer chicken to a plate and set aside.
4. Add aromatic vegetables to the pot: onions, garlic, and ginger. Lower the heat to medium and cook, stirring occasionally, until onions are softened, about 7 minutes.
5. Add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds.
6. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice. Bring liquid to a boil. Cover pot and transfer to the oven. Cook for 45 minutes.
7. Remove pot from the oven and uncover. Using a large spoon or spatula, gently push aside some chicken and potatoes so you have a small area near the edge of the pot that’s mostly broth. Push the slivered kale down into the broth with a wooden spoon, a little at a time. It will shrink when it hits the hot broth. Gently stir the softened kale into the stew.
8. Season stew with salt and pepper, to taste.
9. Serve stew in bowls, topped with cilantro and almonds. This stew is delicious served over rice or couscous.

25. Chicken and Prune Tagine

Chicken Tagine with Prunes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT100M · Total: PT120M · Yield: [‘4’, ‘4 people’]

A lightly spiced chicken tagine recipe with prunes. Top with toasted almonds, fresh coriander and pomegranate seeds – perfect winter comfort food with an accompanying plate of semolina with sultana raisins. Based on a lamb tagine with prunes but made with chicken pieces or oyster fowl.

Ingredients

• 1.2 kg (2lb 12oz) chicken breasts or whole chicken cut into 12 pieces ((or oyster fowl))
• 75 g (5 tbsp) plain all-purpose flour ((T45 in France))
• 2 tbsp olive oil
• 5 cloves garlic (peeled & grated)
• 5 cm piece fresh ginger (grated)
• ¼ tsp cayenne pepper ((or more if you like it hot!))
• 2 tbsp ground cumin
• 1 tbsp 4-spices powder ((cloves, cinnamon, ginger, pepper))
• 1 tbsp ground coriander
• 1 cinnamon stick
• 600 ml (1 pint) chicken stock
• sprig fresh thyme
• 3 tomatoes (chopped (or 20 cherry tomatoes))
• 24 juicy Agen prunes ((without stones)*)
• Pinch saffron (ground or strands (optional))
• 25 g (1oz/ 1 tbsp) almond slivers (toasted under grill, for garnish)
• 1 tbsp fresh coriander leaves (for garnish)
• pomegranate seeds ((optional))

Instructions

1. Coat the chicken in flour and fry in olive oil in a large non-stick casserole dish. When browned on all sides, strain and remove from the pot and keep aside on a plate. Add the grated garlic, ginger and cayenne and fry for a minute. Add the rest of the spices and fry for a further minute.
2. Add the chicken back to the pot with the chicken stock, saffron, if using, and thyme. Cover and cook on low heat for at least an hour. If using cherry tomatoes, roast in the oven at 200°C/180°C fan/400°F/6 for 15 minutes.
3. After an hour, add the tomatoes and prunes. Cook for a further 30 minutes with the lid off – the sauce will thicken up nicely with the prunes. Stir well a couple of times. Prepare the semolina, as per packet instructions and serve with toasted almond slivers and the fresh coriander leaves.

26. Healthy Instant Pot Moroccan Chicken

Healthy 30-Minute Instant Pot Moroccan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Healthy 30-minute Instant Pot Moroccan Chicken is a fast, easy, and dressed up dinner for busy weeknights!

Ingredients

• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ pounds chicken thighs (6 thighs) (boneless & skinless, or skin-on & bone-in)
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 small yellow onion, finely diced
• 1 teaspoon ginger, minced
• 1 cup uncooked quinoa
• 1 can (14.5 ounce) chickpeas, rinsed and drained
• ½ cup dried cherries
• 1 ½ cups chicken broth
• optional: finely chopped cilantro leaves or parsley leaves

Instructions

1. In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
2. Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
3. Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
4. Press SAUTE mode on the Instant Pot.
5. Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
6. Add remaining 1 tablespoon olive oil to the bottom of the pot.
7. Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
8. Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
9. Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
10. Press POULTRY (or Manual) and set time to 10 minutes.
11. Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
12. Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
13. Chicken is done when a thermometer inserted into the meat registers 165° F.
14. Plate, garnish with optional cilantro or parsley leaves, and serve immediately.

27. Spring Vegetable Coconut Couscous

Spring Vegetable Coconut Couscous with Harissa Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken thighs (about 1.5 lb)
• 1 tablespoon harissa paste
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup couscous
• 1 cup light coconut milk
• 1 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 cups mixed spring vegetables (asparagus, peas, snap peas, green beans), cut as needed
• 1 teaspoon lemon juice
• 2 tablespoons chopped cilantro

Instructions

1. 1. Marinate the chicken with harissa and 1 tablespoon olive oil for 15 minutes.
2. 2. Cook the chicken on a hot grill or sauté pan until cooked through, about 8–10 minutes per side. Rest.
3. 3. In a separate pot, bring coconut milk, water, salt, and 1 tablespoon oil to a simmer; remove from heat and stir in the couscous; cover 5 minutes and fluff with a fork.
4. 4. Briefly sauté or steam the spring vegetables until just tender, about 3–4 minutes. Toss with lemon juice.
5. 5. Serve the chicken over the coconut couscous and spring vegetables, garnished with cilantro.

28. Moroccan Chicken and Rice Soup

Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: 6

A feel good soup to warm you up on a cold night. This soup can be easily made gluten-free and while not traditionally Moroccan incorporates many Moroccan flavors.

Ingredients

• 1 small onion chopped finely
• 2 cloves of garlic, skin removed and left whole
• 1 Tablespoon vegetable oil
• 1 large breast of chicken cubed
• 8-10 fingerling potatoes
• 3-4 medium carrots
• 1 Tablespoon tomato paste
• 4 c (one carton) Chicken Broth
• 2 c water
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 6-7 springs of parsley chopped finely
• 1/4 c rice or vermicelli noodles

Instructions

1. Before cooking prepare your vegetables by peeling, chopping and grating as needed.
2. In a large pot add 1 tablespoon of vegetable oil and one small onion chopped finely. Heat on medium heat for 5 minutes until onion softens.
3. Next, add the chunks of chicken and brown on all sides making sure the onions are not burning. Turn down the heat if they start to turn dark brown.
4. Pour the Saffron Road chicken broth into the pot along with the water, grated ginger, salt, black pepper and parsley.
5. Stir in one Tablespoon of tomato paste along with all of the chopped vegetables. Drop in the two cloves of garlic. Cover the pot and allow to cook for 20-25 minutes.
6. Remove the lid and stir in 1/4c of rice. While stirring use a large spoon to break up the pieces of chicken to smaller bites.
7. Continue cooking uncovered 10-15 minutes until the rice is soft.
8. **If you are preparing this soup to freeze cook the rice or noodles separately from the soup and add as needed. They do not freeze well in soup.

29. Instant Pot Traditional Moroccan Chicken

Instant Pot Moroccan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT23M · Total: PT25M · Yield: [‘4’]

Enjoy a perfect meal with Instant Pot Moroccan Chicken, ready in just 25 minutes! It’s a healthy, flavorful dish that’s sure to impress.

Ingredients

• 1 tsp olive oil
• 1 lb chicken leg
• 1/4 lb cherry tomatoes (crushed slightly)
• 1 garlic clove (crushed)
• 1 tsp dried oregano
• 1 tsp red pepper flakes (crushed)
• 1 tsp salt
• 1/4 cup chicken broth
• 1/4 cup green olives (pitted)
• 1/2 tsp dried basil leaves (torn)

Instructions

1. Place the oil in the Instant Pot and select “Sauté”. Then add the chicken leg quarters and cook for about 4-5 minutes.
2. With a slotted spoon, transfer the chicken leg quarters to a plate.
3. In the Instant Pot, add crushed cherry tomatoes with all juice, garlic, oregano, red pepper flakes, and salt and cook for about 1 minute, scraping up the brown bits from the bottom.
4. Add cooked chicken and broth.
5. Secure the lid and cook on high pressure for 14 minutes.
6. Do a quick release.
7. Remove the lid and select “Sauté”.
8. Stir in olives and basil and cook for about 5 minutes.
9. Serve and enjoy 🙂

30. Chicken with Potato and Preserved Lemon Tagine

Chicken with Potato and Preserved Lemon Tajine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2H · Total: PT2H15M · Yield: 4

This is one of the most common types of tajine served in Morocco – making it a great recipe to master.

Ingredients

• 1 lb chicken breasts
• 2-3 Russet potatoes
• 1/4 preserved lemon
• 1 tsp chopped Italian parsley
• 1 tsp cilantro
• 1 tsp pepper
• 1 tbsp crushed garlic
• 1 tbsp fresh ground ginger
• 8-10 threads of saffron crushed
• 3 tsp olive oil
• 1 medium onion chopped
• 1/4 cup water

Instructions

1. In a small bowl crush the saffron threads and add 2 tbsp warm water. Allow to steap 5 minutes. Peel and quarter potatoes. Add olive oil and chopped onions to the bottom of the tajine. Turn the burner on medium-low heat. In a bowl add garlic, ginger, salt, pepper, parsley and cilantro. Mix in the saffron water and add remaining 1/4 cup of water. Arrange the quartered potatoes to the tajine in a single layer. Place the chicken on top. Pour the spice and liquid mixture over the top and gently stir to coat the potatoes and chicken. Cut the piece of preserved lemon into several pieces and insert it around the tajine. Cover tajine and cook on medium-low heat for 1 1/2 – 2 hours. Check the meat to ensure it is soft and falling apart. Try not to lift the lid of the tajine. I usually check once to make sure there is enough water. When the potatoes are fork-tender the chicken is falling apart it’s done.

31. Chicken with Dried Fruit Bake

Chicken, Dried Fruit & Olives Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘4’]

A great and super simple-to-make dinner meal with outstanding flavors! Thepairing of dried fruit and olives shines the taste of chicken drumsticksnicely.

Ingredients

• 6 ounces dried apricot (quartered)
• 6 ounces prunes (quartered)
• 4 ounces black olives (pitted)
• 2 ounces capers
• 2 cloves garlic (crushed)
• 2 tbsp fresh oregano (minced)
• as required salt and ground black pepper
• 1 bay leaf
• 2/3 cup red wine vinegar
• 1/4 cup olive oil
• 4(6-ounce) chicken drumsticks
• 3 tbsp brown sugar
• 3 tbsp brown sugar
• 3/4 cup white wine

Instructions

1. For marinade: in a large baking dish, add the apricots,prunes, olives, capers, garlic, oregano, salt, black pepper, bay leaf, vinegarand oil and mix until well combined.
2. Add the chickenbreasts and coat with the marinade generously.
3. Refrigerate,covered overnight.
4. Remove from therefrigerator and set aside in the room temperature for at least 1 hour beforecooking.
5. Preheat youroven to 325 °F.
6. Remove thechicken breasts from the bowl and arrange in a baking dish in a single layer.
7. Spread themarinade over the chicken breasts evenly and sprinkle with the brown sugar.
8. Place the whitewine around the chicken breasts.
9. Bake for about 50 minutes.
10. Serve hot.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.