Moroccan Chicken


Joined Aug 1, 2006
Moroccan Chicken

it is a traditional dish in Morocco .. enjoey :)


1 tbsp. oil
8 small chicken pieces (skinned)
1 can x 300g boiled chickpeas (rinsed and drained)
1/4 cup dried apricots (chopped)
1 onion (finely chopped)
1 garlic clove (crushed)
1 tsp. each of ground turmeric, cumin and cinnamon
1/4 tsp. clove powder
1/2 tsp. cayenne pepper
2 cubes Chicken Stock - Less Salt (dissolved in 1 1/2 cups warm water)
2 tbsp. tomato paste
2 tbsp. lemon juice
1 bunch spinach (coarsely chopped )
1/2 tsp. freshly ground black pepper


Heat the oil in a wok. Place the chicken in it and brown over a moderately high heat. Then place the chicken in a casserole dish with the chickpeas and dried apricots.
Cook the onion and garlic in the same wok for 2-3 minutes. Add in the spices and cook, stirring continuously for 1 minute.
Add tomato paste, lemon juice and dissolved Chicken Stock cubes to the onion mixture. Bring to the boil stirring constantly, then simmer over a low heat for 2 minutes. Pour it over the chicken and cover the casserole.
Cook in a pre-heated mid temperature oven (180C) for 30 minutes. Then stir the spinach into the mixture. Cover and cook for a further 15 minutes or until the chicken is cooked. Season with black pepper.
Serve with Couscous or white rice
Joined Sep 17, 2006
Have you ever made the Moroccan Bastilla??? Sweet chicken pie with filo dough and powdered sugar? If you desire I can post an Rx for that...
Be well... Ara


Joined Aug 1, 2006
yaeh I know it .. but I dont like it :eek: ..

I dont like any kind of food come sweet and salty in same time :) ..

My sistar make the Bastilla .. and she make it good

thanx my dear :) ..
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