Moroccan Chicken

Lemon Curd Yogurt with a Moroccan spice mixture stirred in – such a good marinade for chicken. Serve it all up with couscous and roasted veg for a great Moorish supper.

  • 4 hrs
  • Serves 4
  • Beginner


8 organic chicken pieces (thighs and drumsticks)
2 cloves garlic, crushed
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground chilli
½ tsp salt
3 preserved lemons, quartered and pips removed
100g pitted olives
100ml chicken stock
Handful coriander leaves


  1. Make a few slits in the chicken pieces and pop into a large dish or tin.
  2. Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour it over the chicken. Leave it to marinate for 2-3 hours.
  3. Preheat the oven to 200C/gas mark 6. Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes. Test whether the chicken’s cooked – slip a sharp knife into the chicken, and if the juices run clear it is cooked.
  4. Put the chicken, lemons and olives onto a serving plate, then simmer the juices and chicken stock for 3-4 minutes, scraping the cooked juices from the bottom of the pan. Pour it over the chicken and scatter over the coriander.
  5. Serve with couscous and roasted vegetables.

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