Moroccan chicken recipe

John Gregory-Smith
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Moroccan chicken recipe

A zingy dish thanks to the lemon slices, goes great with a fattoush salad, charred aubergines and a vanilla and honey syllabub.

At a glance
  • Cuisine Moroccan
  • Recipe Type Main
  • Difficulty Easy
  • Preparation time 15 mins
  • Cooking time 60 mins
  • Serves 4 people
Ingredients
  • 2 tbsp Olive oil
  • 1 Onion, roughly sliced
  • 1 2.5cm Cinnamon stick
  • 2 Large tomatoes, roughly chopped
  • 0.5 tsp Turmeric
  • 0.25 tsp Freshly ground black pepper
  • 1.5 kg (3.3lbs) Chicken legs and thighs on the bone, skinned
  • 300 g (10.6oz) Small waxy potatoes, roughly sliced
  • 1 Unwaxed lemon, thinly sliced and pips removed
  • 2 Large handfuls parsley leaves, finely chopped
  • 2 pinches Sea salt

Step-by-step

  1. Preheat the oven to 190°C/375°F/Gas 5. Heat the oil in an flameproof casserole dish over a medium heat, then add the onion and cinnamon. Cook, stirring occasionally, for 6-7 minutes, or until the onion is just turning golden.
  2. Add the tomatoes, turmeric, black pepper and season with a good pinch of salt. Mix everything together well and then add the chicken. Cover the chicken with alternate layers of potato and lemon slices (the order doesn't matter), then pour over enough freshly boiled water to just cover everything. Put the casserole dish in the preheated oven with the lid on, then cook for 1 hour, or until the chicken is cooked through and beautifully tender.
  3. Return the casserole dish to the hob over a medium heat, remove the lid and cook for 15 minutes, stirring occasionally and very gently, so the sauce can reduce. Gently stir in the chopped parsley and serve immediately.

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Book: Mighty Spice Cookbook