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    You are in: Home / Recipes / Chicken Charmoula Recipe
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    Chicken Charmoula

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    English_Rose's Note:

    Fragrant toasted spices, olives and preserved lemons make this Moroccan-style chicken a dish to be savoured. Time doesn't include marinating.

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    Units: US | Metric

    For the yoghurt sauce (optional)

    • 7/8 cup Greek yogurt
    • 1 tablespoon milk
    • 1 teaspoon cumin seed, dry-fried
    • 2 tablespoons chopped cilantro
    • salt & freshly ground black pepper


    1. 1
      Dry-fry (temper) the cumin and coriander seeds for 30-60 seconds in a small frying pan over medium heat.
    2. 2
      Once the seeds smell toasty and begin to brown, immediately remove from the heat. Then pound them together using a pestle and mortar.
    3. 3
      Put the onion, garlic and chopped herbs in a food processor along with the toasted spices, ginger and paprika. Blitz until the mixture looks reasonably smooth.
    4. 4
      Scrape the mixture into a bowl and add the chopped olives and preserved lemon.
    5. 5
      Stir in a bit of olive oil to slacken the mixture further to a paste. Season to taste with cayenne, salt and pepper.
    6. 6
      Slash the chicken in several places to allow the flavours to penetrate.
    7. 7
      Slap the paste all over the chicken, pressing it into the slashes. Cover with plastic wrap and leave in the fridge for at least 2 hours, but overnight if you can.
    8. 8
      Remove the chicken from the fridge and leave to stand for about 30 minutes to allow it to come back to room temperature before cooking.
    9. 9
      Preheat the oven to 400°F
    10. 10
      Place the chicken in a roasting pan and roast for 30-35 minutes, or until the juices run clear when the meat is pierced to the centre with a fork.
    11. 11
      To make the yoghurt sauce, slacken the yoghurt with the milk, then stir in the remaining ingredients.

    Ratings & Reviews:

    • on December 20, 2010


      I made this with chicken breasts. There is a lot of marinade paste, you could easily halve or quarter it. Although we like all the ingredients, we didn't love it like we thought we would.

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    • on June 17, 2007


      I loved the spice mix in this. And I also loved the coolness of the yogurt sauce and the way it complemented the chicken. I used chicken breast and marinated it for several hours. Just lovely!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2007


      What a fabulous chicken recipe! The Spice Paste came together very quickly and easily and I marinated the chicken overnight. Pungent and fragrant, but certainly not overwhelming. I didn't make the yoghurt sauce, which I assume is eaten with the chicken once cooked. Served with African Couscous Salad.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Charmoula

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.9
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 6.0 g
    Cholesterol 139.1 mg
    Sodium 273.0 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 2.8 g
    Sugars 1.6 g
    Protein 32.4 g

    The following items or measurements are not included:

    preserved lemons

    Greek yogurt

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