Total Time
Prep 10 mins
Cook 15 mins

Easy Moroccan Chicken that is nice served with couscous, yoghurt and bread.

Ingredients Nutrition


  1. Season flour with salt and pepper and toss chicken.
  2. Heat 2 tablespoons oil in skillet over high heat until hot then cook chicken in batches until golden, set aside.
  3. Heat remaining oil in pan and add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened.
  4. Return chicken to pan with spices, sultanas and stock.
  5. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly.
  6. Stir in pine nuts, coriander and lemon juice.
  7. Serve with lemon wedges on side.


Most Helpful

I made this for *Zaar World Tour III* - This was different to other Maroccan Chickens I have had but it was very yummy. I kept to the recipe and didn't change a thing, however I didn't have fresh coriander so I left them out. Thank you Jewelies

Chef floWer June 15, 2007

I really enjoyed this chicken. I cut way back on the cinnamon, only adding a pinch as my husband doesn't care for the flavor! He kept salting it at the table but I thought it was perfect. Different tastes! Thanks for a real comfort food.

Paka April 10, 2007

Fabulous. Loved it. Easy and a nice variation on our normal home menu. I served with cous cous, yogert and Lebanese bread brush with oil covered in herbs and baked for 10 mins. The only thing that I will do slightly differently next time is I'll use 1 onion instead of 2... because... well... you know... onions make me... um... :)

Mr Tender January 31, 2006

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