Moroccan Chicken

READY IN: 1hr 5mins
Recipe by Frugal Fifer

This is a delicious and easy chicken dish that I hastily jotted down while watching the lovely Rachel Allen on TV one Saturday Morning. I liked it because it did not need too many special ingredients, other than a few spices, which a lot of people may have to hand anyway. I used chicken breast when I made it and it fed my family easily, feel free to use whatever cut of chicken you prefer.

Top Review by Tea Jenny

Hi there FF, we had this for dinner last night when I got in from work. I made it early in the day and just warmed in up, I think it's good to do that as the flavours get stronger. It has a very nice taste, I didn't have a tin of tomatoes would you believe it!!! I always have them but not today, but I did have a carton of tomatoe juice so I used that and a wee bit more puree, and it turned out great. The honey makes a big difference to the end dish it takes the sharpness from the tomatoes. We had this with rice and it was lovely. Thank you for posting. Oh also I think this would make a great OAMC dish.

Ingredients Nutrition


  1. Heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
  2. If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes.
  3. Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
  4. Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
  5. Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.

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