Moroccan chicken

This Moroccan chicken is a dish to be shared! It’s simple to make and is incredibly tasty with it’s mystic flavours and aromas from North Africa.

  • Prep Time

    20 Minutes
  • Cook Time

    1.5 Hours
  • Serves

    4-6 People


  • 1kg skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon ground cumin seeds
  • ½ tablespoon cinnamon powder
  • 2 teaspoons turmeric powder
  • 3 large garlic cloves, crushed
  • small knob ginger, peeled and grated
  • 1 tablespoon harissa paste
  • 1 x 800g tin crushed tomatoes
  • 1 litre chicken stock
  • 1 x 250g jar stuffed green olives
  • 3 pieces preserved lemon, rind only (discard any pulp and seeds)
  • 2 sticks of celery, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 x 400g tin chick peas
  • ½ cup parsley, chopped
  • salt and pepper to taste

You'll Need

  • Multix Freezer Bag
  • Multix Cling
  • Multix Bake


  1. Preheat the oven to 170°C.
  2. Put one large Multix Freezer bag inside another for extra strength and empty all of the dry spices inside. Put 6-8 pieces of the chicken inside at a time, and shake until the chicken is evenly coated with the spices. Set cooked chicken aside in a shallow dish. Repeat until all of the chicken is covered in the spice mix, then cover tray with Multix Cling and set aside in the fridge until ready to use.
  3. Heat the oil in a large, heavy-based casserole dish over a medium heat and add the onions and ginger, sauté until soft and translucent. Add the garlic, harissa and dry spices and cook through whilst stirring for 2 minutes. Add the chicken from the fridge and cook until the spice forms a golden crust. Move the chicken around the pan with a wooden spoon, ensuring it is cooked evenly on all sides.
  4. Pour in the stock and tomatoes and mix through with a wooden spoon until. Bring to a gentle boil then add the carrots, celery, olives and preserved lemon. Make a cartouche by covering the casserole dish with a sheet of baking paper and placing the lid, or a sheet of foil, on top.
  5. Put the covered dish in the oven and cook for approximately one hour or until the chicken will break apart when pushed with a wooden spoon.
  6. Take the dish out of the oven and carefully remove the lid and the baking paper, lift the corner furthest away from you to allow the steam to escape.
  7. Rest for a few minutes then add the parsley and gently stir through. Season to taste.
  8. Serve hot with couscous, garnish with a few parsley leaves.

Tip: Any leftovers can be stored in Multix all purpose containers and frozen for up to 3 months.