Moroccan lemon chicken

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Moroccan lemon chicken
  • 2 tablespoon ground cumin
  • 2 teaspoon mild paprika
  • 1 teaspoon ground turmeric
  • 1.2 kilogram chicken pieces, with skin on
  • 1 1/2 tablespoon vegetable or olive oil
  • 2 red onions, halved, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cinnamon stick
  • 1 small lemon, zest grated, juiced
  • 1 cup pitted green olives
  • 3/4 cup dried apricots
  • 1 1/2 cup couscous
  • 2 tablespoon chopped mint, plus small leaves extra
  • greek-style natural yoghurt, to serve


Moroccan lemon chicken
  • 1
    Combine cumin, paprika and turmeric in a small bowl. Place 1 tablespoon of the spice mixture in a large bowl. Add chicken; toss to coat. Season. Heat half the oil in a saucepan over moderately high heat. Cook and turn chicken, in batches, for 3 minutes or until browned. Transfer to a bowl. Discard oil. Reduce heat to moderate. Add remaining oil to pan; cook and stir onion for 5 minutes or until soft. Add garlic, cinnamon and remaining spice mixture: cook and stir for 30 seconds.
  • 2
    Add half the zest, juice, olives and 1 1/2 cups water to pan; stir to combine. Add chicken; bring to the boil. Reduce heat to low; simmer, covered, for 30 minutes. Add apricots; simmer, covered, for 5 minutes more or until heated.
  • 3
    Place couscous in a heatproof bowl. Stir in 1 1/ 2 cups boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in mint and remaining zest.
  • 4
    Top chicken with extra mint leaves. Serve with couscous and yoghurt.


Use a whole chicken, cut into 8 pieces. Make ahead: Cook up to 3 months ahead. Label, date and freeze. Thaw in the fridge overnight.