Moroccan Chicken Marinade

READY IN: 30mins
Recipe by Bek Waterhouse

This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.

Top Review by Bromleygirl

OK I really liked the flavour of the marinade (and I only had an hour to flavour the chicken), but I felt that the dish as a whole was a little dry and could of used a sauce. Plus the servings were extremely generous.

Ingredients Nutrition


  1. Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
  2. Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
  3. Marinate the chicken in the spice mix for at least 5 mins – works best if left overnight for flavours to develop.
  4. Then fry chicken or BBQ it, whatever!
  5. Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
  6. Add the sultanas, lemon rind and almonds to the couscous mix.
  7. Serve the chicken on the cous cous.
  8. The chicken pieces also make a great addition to a green salad.
  9. Add some chick peas to really impress.

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