Moroccan-style chicken with carrot & orange salad

Moroccan-style chicken with carrot & orange salad

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(1 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4
Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat

Nutrition and extra info

  • Chicken only can be frozen
  • Dairy-free
  • Gluten-free
  • Egg-free

Nutrition: per serving

  • kcal390
  • fat14g
  • saturates3g
  • carbs29g
  • sugars26g
  • fibre5g
  • protein40g
  • salt0.49g
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  • 2 tsp ground cinnamon
  • 1 tsp each cumin and coriander



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 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…

  • 1 onion, thinly sliced



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

  • 3 tbsp pine nuts
  • 3 tbsp raisins
  • juice 1 lemon



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

  • 8 boneless, skinless chicken thighs

For the salad

  • 400g carrot, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • mixed salad leaves
  • handful chopped coriander


  1. Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.

  2. Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.

  3. To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.

  4. Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

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Comments, questions and tips

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13th May, 2015
This is a great recipe - I doubled the mixture for stuffing the chicken thighs so that they each had a decent amount. They were REALLY good. I also made a bit more dressing for the salad - I squeezed the juice from half an orange, added half teaspoon each cinnamon, cumin and coriander, a chopped medjool date and a little olive oil and blended all really well. Left the dressing to stand for a while before serving to let flavours develop.
26th Jan, 2012
brilliant recipe and economical ! I exchanged the juice of a Seville (bitter) orange instead of the lemon - it was simply delicious.
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