How to make Moroccan Chicken - Chicken cooked with Moroccan spices.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Chickpeas (kabuli chane)

Cuisine : Moroccan

Course : Main Course Chicken

Moroccan Chicken Recipe Card

Moroccan Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Moroccan Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Barbeque Chicken, Green Chicken, Chicken Laal Saag, Butter Chicken.

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Moroccan Chicken Recipe

  • Chicken cut into 8 pieces on the bone

  • Chickpeas (kabuli chane) cooked 4 tablespoons

  • Extra virgin olive oil 1 tablespoon

  • Onion 1 medium

  • Carrot peeled 1 medium

  • Celery finely chopped 1 tablespoon

  • Garlic finely chopped 2 teaspoons

  • Ginger finely chopped 1 inch

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 3/4 teaspoon

  • Salt to taste

  • Dried oregano 1 teaspoon

  • Chicken stock 1 cup

  • Crushed black peppercorns to taste

  • Red chilli powder 1/2 teaspoon

  • Tomato puree 1/4 cup

  • Ras el Hanout (Moroccan spice mix similar to our garam masala powder) a large pinch


Step 1

Heat olive oil in a non-stick pan. Slice onion and add and sauté.

Step 2

Slice carrot diagonally and add along with chicken pieces, celery, garlic, ginger, turmeric powder, cumin powder and salt and mix well. Cover and cook for 2-3 minutes.

Step 3

Add oregano, chicken stock, crushed peppercorns, red chilli powder and tomato puree and mix well. Cover and cook on low heat for a minute.

Step 4

Add chickpeas, mix lightly, cover and cook on low heat for 2 minutes.

Step 5

Add Ras el Hanout and mix well, cover and cook on low heat for 40-45 minutes.

Step 6

Transfer into a Tagine pot and serve hot.