Moroccan Chicken

I adapted this recipe from one by Ina Garten (aka The Barefoot Contessa) and have made it slightly quicker to prepare. It is deelicious (anything bad I simply don't tell you about!) and well worth trying. I forgot to take photos, so I'll have to make it again and post photos then.

Ina uses saffron threads mixed with water, but I find that the other spices are quite strong so you barely notice the saffron and have left it out in my version. Feel free to use it if you have it. A good pinch should do the trick.

I added cinnamon to my chicken as it is a very Moroccan thing to do, but it tastes just as good without it, so once again, it's up to you.


4 chicken leg and thigh pieces (or 1 chicken chopped into 8 pieces)
1 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp ground ginger
1 tsp hot paprika
1 tsp cinnamon, optional
½ tsp black pepper
1 onion, chopped
2-4 cloves of garlic, crushed (more or less according to taste)
1 preserved lemon, pulp and rind, chopped
1 cup chicken stock
Handful of olives, black or green depending on what you have at hand


1. Rub the spices and oil all over the chicken pieces.
2. Place all the ingredients into a baking dish, cover and bake in the oven at 180°C / 375F for about 45 minutes or till done. Check on the meat during the cooking time and add liquid if it is too dry. If there is too much liquid for your taste then open it up the last 15minutes, but make sure it doesn't burn.
3. The meat starts pulling away from the bone when it is ready. You can also use a meat thermometer to check if it's ready.
4. Serve with couscous and enjoy!

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