Moroccan Spiced Chicken

Moroccan spiced chicken is a yummy flavoursome dish that is easy to cook.

If you are low carb then serve with cauliflower mash or cauliflower rice. Add some dried chopped apricots and serve with white rice or cous cous if you are not low carb.

Ingredients (serves 4)

8 chicken thigh fillets

1 bulb garlic sliced

1 white onion sliced

1 red capsicum sliced

1 tbs cinnamon

1 tbs turmeric

1 tbs ground cumin

1tbs ground coriander

Chilli flakes- however much you like

1 bunch coriander washed and chopped

2tbs tomato paste

1 cup of flaked or slivered almonds.

1l chicken stock

olive oil or oil of your choice

salt and pepper




Marinade , rub, massage the chicken in all spices and a glug of olive oil for 3 hours.

Fry onion, garlic till brown and then add chicken and capsicum. Fry till both sides golden. Add stock and tomato paste. Turn on high heat and then pop  your pan in the oven IF IT HAS A METAL HANDLE for 45 min at 180. Just leave on simmer for 1 hour if your pan is not oven proof.

Once the sauce is has reduced and chicken is cooked serve with mash or rice.

If you want your sauce thicker add some cornflour at the end.

Sprinkle with fresh coriander and almonds.

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