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  • Easy
  • Serves 6
  • 90 mins cook

Moroccan chicken

Nuts can be used to thicken sauces or cooking juices as in the following recipe


Moroccan chicken

  • 6 chicken thighs, skin on, bone in
  • 1 lemon, finely grated zest
  • 1 tsp salt
  • 6 dried figs
  • 1 tsp dried mint
  • 1/2 tsp ground cumin
  • 3/4 tsp ground ginger
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp cinnamon
  • 1 tsp chilli powder
  • olive oil, for frying
  • 2 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 1/2 cups chicken stock
  • 3/4 cup pitted prunes
  • 3/4 cup ground almonds
  • 1/4 cup pine nuts
  • flaked sea salt
  • lemon wedges, to serve
  • 1/2 cup roasted whole almonds
  • 2 tbsp coriander sprigs, to garnish


Moroccan chicken

  1. Trim fat from chicken pieces, then put chicken in a large bowl. Add lemon zest and juice and salt. Rub into chicken and set aside for 10 minutes.
  2. Trim stalks off dried figs, cut in half and soak in a bowl of hot water for 15 minutes then drain.
  3. In a small bowl mix dried mint, cumin, ginger, black pepper, cinnamon and chilli powder and rub into chicken.
  4. Heat 1 tablespoon oil in a large non-stick frying pan over a medium heat. Brown chicken in batches, being vigilant as the spices can burn quickly. Transfer chicken pieces to a casserole as they are done, and add more oil if needed (if spices catch, scrape out and discard).
  5. When chicken is browned, lower heat under the pan, add 1 tablespoon oil and the onions. Cover with a lid and cook gently for 7-10 minutes until onions are soft. Stir in garlic, then transfer to casserole with chicken, scraping in all the juices. Add stock to casserole, place on the heat and bring to a gentle boil. Cover casserole with a lid and cook gently for 25 minutes.
  6. Add the drained figs, prunes and ground almonds. Continue cooking for a further 30 minutes, until chicken is very tender.
  7. Fry pine nuts in a small pan in a lick of olive oil. Sprinkle with sea salt.
  8. When chicken is ready, squeeze over a little lemon juice, top with roasted almonds and pine nuts, and garnish with coriander.


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