Moroccan-style chicken

Moroccan-style chicken

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(11 ratings)

Prep: 10 mins Cook: 40 mins


Serves 2
Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd

Nutrition and extra info

  • Freezable
  • Easily doubled


  • kcal476
  • fat35g
  • saturates8g
  • carbs11g
  • sugars7g
  • fibre2g
  • protein31g
  • salt1.74g
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  • 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…

  • 2 chicken legs pieces
  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 lemon



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

  • 1 garlic clove, crushed
  • small knob ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp chermoula spice mix
  • 225ml chicken or vegetable stock (from a cube is fine)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 tsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • handful green olives
  • chopped coriander, to serve


  1. Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.

  2. Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.

  3. Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

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Comments, questions and tips

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24th Mar, 2016
Very nice meal, super fast and easy to make. will add chopped tomatoes to it next time
17th Nov, 2012
Made slightly differently as I cooked for 6 and didn't have a pan big enough so I fried the chicken and then put the sauce ingredients in the pan afterwards. Then put it all in an oblong ovenware dish and cooked for an hour in the oven 200C. Sauce needed thickening though. Also needed a kick that the Chermoula didn't really give it.
27th Apr, 2012
Excellent recipe! I didn't have chermoula so I made a batch using this recipe (, I used chicken thighs, and dumped in some butternut squash I had lying around and it turned out excellent! So tender, fragrant, delicious! I think next time I will also add some apricots to have a sweet counterpart to the savory sauce!
25th Feb, 2012
Just made this for 2nd time and it was even better! I made up the chermoula spice recipe (6452) and marinated the chicken (breast, no skin) for a couple of hours. Included the ginger from this recipe in the marinade but not the lemon as there's lots in the chermoula. After softening onions, browned chicken for couple of mins before adding chicken stock, honey and olives.
1st Feb, 2011
Loved this - made with chicken breast (without the skin), home made chermoula & brown rice. Gorgeous!
14th Aug, 2010
My 10 yr old son has just made this recipe. We made our own chermoula and used chicken breasts. We had cous cous and mixed it with apricots. The meal was enjoyed by all and was very refreshing. Personally for an adult meal I feel it would need a bit of a kick. Will definately make it again.
19th Jan, 2009
This dish is amazing! The chicken is fall off the bone tender, as if it had been cooked in the crock pot, and the sauce is to die for! I made up my own chermoula mix from a recipe I got on line, since I don't live near a Middle Eastern grocer and my local grocer doesn't carry that particular spice blend. I served this with couscous which was perfect for the scrumptious sauce. The only change I made was to leave out the olives as my husband and I don't care for green olives. This is one dish that we will definitely be enjoying again!
21st Nov, 2007
Love this recipe although I have had to now order the chermoula spice mix online as my sainsburys no longer stock it.
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