Moroccan chicken

Moroccan chicken

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(8 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Spice up your evening with this simple chicken supper

Nutrition and extra info

  • Easily doubled / halved


  • kcal461
  • fat12g
  • saturates1g
  • carbs45g
  • sugars6g
  • fibre1g
  • protein45g
  • salt2.11g
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  • 4 skinless boneless chicken breast fillet
  • 1 lemon, zest and juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tsp Moroccan spice mix
  • 300g quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful green olives, pitted and halved
  • small bunch flatleaf parsley, chopped


  1. Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.

  2. Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

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Comments (20)

longtallj's picture

Excellent and quick and easy once I'd sourced the right mix for the Moroccan spices. Used rice instead of quinoa, steamed vegetables instead of olives. Worked really well.
This is the spice mix I used, found by 'googling'!
1 teaspoon ground cumin.
1 teaspoon ground ginger.
1 teaspoon salt.
3/4 teaspoon black pepper.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground coriander.
1/2 teaspoon cayenne.
1/2 teaspoon ground allspice.

merengue's picture

Why no guidance on the Moroccan mix? Seems silly if you ask me. Should I just guess or am I missing something here??

youngedck123's picture

Great recipe! quinoa was fantastic and the chicken was so tasty with all the spices added! I added extra things like avocado and allot of fetta to make it a bit more substantial but very pleased :)

shazzzie's picture

Worst thing I have ever eaten.
Chicken was not cooked in 20 mins
Quinoa was bland and quite frankly horrible.

melboy's picture

ALL ovens differ ! Try it again,using either rice or couscous or even bulgar wheat.You will enjoy it..I agree with quinoa is tasteless ! :)

deficator's picture

Up the temperature for the chicken to 220c and it'll be done in 20 mins.

ajsykes's picture

Bit disappointing.
Bed of quinoa/spring onions just wasn't right.
Also 20 mins baking of chicken left it raw in the middle - put me right off. Needs 40 minutes minimum, I'm afraid.
Won't cook this again, sorry.

ecb03ajr's picture

I found this a little bland at first but my palet warmed to it. I used equal parts of Tumeric, Cumin, Paprika and Coriander for the Moroccan spice mix. I am tempted to try again and use the spice mix that Icrpjc suggests. I may make it more spicey next time, include peas as suggested MrsO suggests.

As for the Quinoa I actually really liked it. Any thoughts of the texture of rice or couscous having a preferable texture are outweighed by the protein content!

eleanormayo's picture

We really enjoyed this, but would agree that the chicken needs cooking longer than the stated time. It would also be nice to up the veggie intake, but I am not sure which vegetable compliement Morrocan cooking!

lcrpjc's picture

I searched online for a spice mix as Tesco/Asda don't have a pre mixed one, I used:

5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon

lcrpjc's picture

Had this for dinner lastnight, was really really yummy, what a way to start slimming world too!! As this is free on extra easy (minus the olives)

czanderson's picture

i can't find any moroccan spices so what would you use to make a homemade variety

julianaiwg's picture

My chicken was also not done in on time, I uncovered it & baked an additional 10 minutes, and it was only just done. We didn't like the sauce, although we enjoyed the quinoa/rice part of the recipe.

zedzoom's picture

I was a little disappointed with this, it didn't have the flavour that I had been expecting. The chicken was nice and lemony, but needed extra cooking - I gave it 5 minutes combi microwave and convection at the end. I shall put less water in the quinoa next time as suggested in the first two comments.

jaqui_sampson's picture

Really different and tasty. Easy to prepare, but I prefer it with couscous rather than quinoa. Also think the cooking time for the chicken can be extended for another 5 - 10 mins, but of course it does depend on your oven.

This is fast becoming a regular weeknight recipe in our household.

ehronaldo's picture

Made this for six people and mixed lemon juice and the rind of a lemon with the rice, MMMM superb and all six really enjoyed.

flicmarks's picture

Whats the best moroccan spice mix... im new to cooking!!

emmaorman's picture

Mine was a bit too lemony; if I made it again would increase the amount of olive oil. Also, I put peas as well as the spring onions into the quinoa and it made it a bit more interesting.

spoggit's picture

I agree with Suburban Bushwacker and anyway quinoa is not readily available in Morocco. Saffron fried rice or easy cook couscous are quick alternatives. Moroccan spice mixtures are available in two main types: ras el hanout ("head of the shop") and works well with this dish, and chermoula which goes well in fish tajines or a marinade ingredient for barbeques.

suburbanbushwacker's picture

"Cook the quinoa according to pack instructions" is the last thing I'd do. The packs always say to use far to much water. one-to-one is all you need. The secret is to bring it to a rapid boil then turn the heat down as low as possible and cook until the quinoa sticks to the bottom of the pan.

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