Zesty Moroccan chicken

This recipe turns an ordinary dish into something extraordinary with Freshlife nuts and dried fruit. Serve with rice and a fresh salad for a winning meal the whole family will love

  • 20 mins preparation
  • 25 mins cooking
  • 30 mins marinating
  • Serves 6
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  • 1.5 kilogram chicken pieces, legs, thighs and drumsticks separated, skin removed
  • zest and juice of 1 lemon
  • 1 1/2 tablespoon store-bought Moroccan seasoning
  • 2 1/2 tablespoon olive oil
  • 1 red onion, chopped
  • 1 brown onion, chopped
  • 3 clove garlic, finely chopped
  • 1 kumara, peeled, diced
  • 1/3 cup FreshLife dried apricots, chopped
  • 1/3 cup FreshLife Medjool dates, pitted, chopped
  • 1/3 cup FreshLife raisins or sultanas
  • 1/4 cup FreshLife natural almonds, chopped
  • 1/2 cup chicken stock
  • 2 x 400g canned chopped tomatoes
  • salt and pepper
  • 1/4 cup FreshLife sliced almonds, toasted
  • 1 cup cherry tomatoes, chopped
  • 2 tablespoon coriander leaves and stems, chopped
  • 2 tablespoon parsley, chopped
  • rice and a salad, to serve


  • 1
    Place chicken in a non-reactive container, sprinkle with lemon zest, juice and Moroccan seasoning and refrigerate for 30 minutes.
  • 2
    Heat 2 tablespoons olive oil in a large pan and brown chicken pieces until well coloured. Remove chicken and set aside.
  • 3
    Heat remaining oil in the frying pan. Add onions and garlic; cook until soft. Mix in the kumara, dried fruit and almonds. Stir in the stock and tomatoes and bring to a simmer.
  • 4
    Add chicken pieces, cover, simmer for 20-25 minutes. Remove the cover and increase heat, simmering until thickened. Season with salt and pepper.
  • 5
    Transfer to a serving dish and top with sliced toasted almonds, cherry tomatoes and the fresh herbs. Serve with rice and a salad.