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Simple Moroccan chicken
Simple Moroccan chicken
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 500g chicken thigh fillet, cut into 2cm dice
  • 60.00 ml (1/4 cup) flour (seasoned with salt and pepper)
  • 60ml olive oil
  • 2 onions, sliced
  • 5.00 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 2 tsp sumac (see Notes)
  • 40.80 gm (1/4 cup) sultanas
  • 250ml chicken stock
  • 50g toasted pine nuts (see Notes)
  • 60.00 ml (1/4 cup) chopped fresh coriander
  • Juice of 1 lemon, plus wedges to serve
  • Couscous, to serve
  • Greek Style Yoghurt, to serve
  • Lebanese bread, to serve
Instructions:
  • Coat chicken pieces in flour to create a crispy exterior. Heat 2 tablespoons of oil in a large frypan over high heat until sizzling, then fry chicken in batches until beautifully golden. Remove and set aside.
  • In the same pan, heat the leftover oil. Add the onions and cook over medium heat for 10 minutes until they turn golden and softened. Add back the chicken, spices, sultanas, and stock. Simmer on low for 5 minutes until heated through and slightly thickened. Add pine nuts, coriander, and lemon juice. Serve with couscous, yogurt, bread, and lemon.

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