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Moroccan Chicken


For the most part I expect to be posting new dishes but I’ll also post some of my favorite recipes and pictures from things I’ve made in the past. I saw a picture of this dish and wanted to make it immediately because it looked so beautiful in the pan. I didn’t have preserved lemons so I just added extra salt to the dish. I loved the combination of flavors in this dish 🙂

DSC_0528 DSC_0531  DSC_0579 DSC_0608


  • ›2 tsp paprika
  • ›1 tsp ground cumin
  • ›1 tsp ground ginger
  • ›1 tsp turmeric
  • ›1/2 tsp cinnamon
  • ›1/4 tsp freshly ground pepper
  • ›2 Tbsp olive oil
  • ›3-4 lbs of chicken thighs and legs
  • ›Salt
  • ›3 cloves garlic, minced
  • ›1 onion, chopped
  • ›The rind from 1 lemon, cut into thin strips
  • ›1 cup green olives, pitted
  • ›1/2 cup water
  • ›1/2 cup raisins
  • ›1/4 cup chopped fresh cilantro
  • ›1/4 cup chopped fresh parsley


  • Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
  • Heat the oil in a skillet on medium high heat. Sprinkle the chicken pieces generously with salt and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.
  • Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
  • Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.

This recipe came from one of my favorite blogs, Simply Recipes

One Response to “Moroccan Chicken”

  1. Dan

    I made this for dinner tonight along with some sweet & spicy Moroccan-style fried eggplant and it was delicious. Great recipe!


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