Moroccan Chicken

Moroccan food is unique in its flavours and frequently uses preserved lemon as an ingredient. These are not the same as found in supermarkets in England, but are a smaller variety that have been preserved in brine. This gives them a flavour that is difficult to describe but removes the tartness from normal lemons.


For 1 Continued...
2 tbspn olive oil ¼ tspn ground cinnamon
50 gm onion (prepared weight) ¼ tspn turmeric
1 tspn garlic ¼ tspn cayenne pepper
150 ml chicken stock 1 tspn ginger
1 tspn plain flour ¼ tspn salt (or to taste)
1 tbspn honey freshly ground black pepper (to taste)
1 tspn tomato purée 3 tbspn chopped tomatoes
1 tspn ras el hanout 1 chicken breast
¼ tspn ground coriander 3 tbspn chickpeas
¼ tspn ground cumin 50 gm dried apricots
  ½ - 1 preserved lemon



  1. Over a medium flame, heat the oil in a flame-proof and oven-proof casserole and cook the onion and garlic for 5 min.
  2. Carefully stir in the chicken stock.
  3. Gradually stir in the flour until it all dissolves into the liquid.
  4. Stir in the honey and tomato purée.
  5. Stir in the ras el hanout, ground coriander, ground cumin, ground cinnamon, turmeric, cayenne pepper, ginger and season with salt and pepper.
  6. Stir in the chopped tomatoes and bring everything to a boil.
  7. Add the chicken and chickpeas.
  8. Add the apricots and preserved lemon and bring to a boil.
  9. Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
  10. (During cooking adjust the heat and remove the lid as necessary to reduce the sauce to the desired consistency, even adding a little water if necessary.)


  1. Garnish with a little freshly chopped coriander and serve with either couscous or choice of flatbread or rice.


Preserved lemon has a distinctive flavour and the quantity specified can be adjusted to suit individual taste.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
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The finished meal

Preserved Lemon
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