Total Time
Prep 10 mins
Cook 45 mins

This is a wonderfully seasoned chicken dish that doesn't feature lemon, like many Moroccan chicken dishes. This can be doubled easily

Ingredients Nutrition


  1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.
  2. Fry off the chicken until coloured, return the onions and garlic to the pan.
  3. Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.
  4. Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce. Serve with rice.


Most Helpful

Great chicken recipe! So easy to make, spicy and flavorful. I halved the recipe with good results and left out the oil (just sauteed the veggies and chicken in cooking spray). Loved this - thanks for sharing the recipe!

loof June 07, 2010

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