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Moroccan Chicken

It's been a while since I posted a recipe and I thought it would be good to include this one for your repertoire. I made this once before but my son was asking for it again and I made another version of it which was a lot better.

The main reason I want to post it though is because many of the ingredients in this dish provide great health benefits which I will list at the end of the recipe.

Moroccan Chicken


4 chicken leg quarters, skin either on or off (I left mine, skin on, for flavor and removed it before eating;see note)

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

A 1 inch piece of ginger, peeled and grated

2 teaspoons whole cumin seed, toasted and ground

1 teaspoon whole coriander seed, toasted and ground

2 tablespoons olive oil

1 large onion, thinly sliced

2 cloves garlic, peeled and thinly sliced

1/2 a preserved lemon, thinly sliced and cut into 1/2 ich pieces

1/2 cup sliced kalamata olives

1/2 cup golden raisins, soaked in 1 cup warm water

kosher salt and freshly ground black pepper to taste

6 ounces organic chicken stock

juice of one lemon

chopped fresh parsley to garnish

Combine cinnamon, turmeric, ginger, cumin, and coriander. Rub the spice blend into the chicken pieces and let sit for about 30 minutes or covered in the refrigerator overnight

Heat a large heavy skillet over medium heat and add the olive oil.

Place the chicken into the hot fat, skin side down. Cook for about 2-3 minutes per side. Allow the chicken to sit without moving it too much to help with the browning. When the chicken is cooked remove it to a dish and tent with foil.

Add the onions and garlic to the same pan. Season with a little salt and let the onions cook for about 7-10 minutes or until the onions are soft and translucent. Add the preserved lemons, the olives and the raisins including their soaking liquid. Add the chicken stock, cover and cook for about 30 minutes or until the chicken is cooked through and tender. Squeeze the juice of a fresh cut lemon over the chicken and serve.

I served this chicken with Isreali couscous, which I toasted in olive oil and cooked in chicken broth with finely diced carrots.

This dish is wholesome, nutritious and is packed with flavor to excite your entire palate. Theres's the umami of the chicken itself, the salty bitterweetness of the preserved lemon, the brininess of the olives and the sweetness of the raisins

It's stands to reason that this soulful dish would be a very healthy option when planning your weekly meals.

Cinnamon: fights against risk of heart disease, is full of antioxidants, has anti-inflammatory properties, help prevent cancer, fights infections and viruses

Turmeric: Supports cognitive function, promotes a healthy inflammatory response, supports cardiovascular function, promotes joint and muscle health, promotes healthy mood balance, promotes youthful radiant skin.

Ginger: Soothes the stomach, reduces nausea, boosts your immune system, contains an antiviral compound, and reduces inflammation

Cumin: very good for digestion, has anti-microbial and anti-fungal properties, acts as a natural laxative in powder form, decreases the chance for hypoglycemia, and helps to induce sound sleep.

Coriander: reduces inflammation, reduces skin inflammation, helps lower cholesterol, helps to positively reduce blood pressure, reduces cholesterol.

I've only stated a few benefits of the spices listed above but there are many others.

I hope you enjoy making this simple but tasty dish.




I am concerned about how food and lifestyle affect our health, happiness and ovall wellbeing.

I work with clients to support them to improve their health and reach the goals that they set for themselves.

I invite you to contact me for a complimentary health history consultation. 




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