Moroccan Chicken Recipe

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons caraway seeds; 2 tablespoons purchased harissa; 2 tablespoons fresh lemon juice; 2 tablespoons ground cumin; 1 1/2 tablespoons ground coriander; 1 tablespoon paprika; 1 tablespoon olive oil; 2 teaspoons salt; 1 1-inch piece peeled fresh ginger; 4 garlic cloves, peeled; 1/2 teaspoon saffron threads; 2 3-pound whole chickens, cut in half, backbones removed; 1/4 cup (1/2 stick) butter; 3 cups minced onions; 4 cups (about) water; 1/4 cup chopped fresh cilantro

Servings: persons

2 tablespoons caraway seeds
2 tablespoons purchased harissa
2 tablespoons fresh lemon juice
2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon paprika
1 tablespoon olive oil
2 teaspoons salt
1 1-inch piece peeled fresh ginger
4 garlic cloves, peeled
1/2 teaspoon saffron threads
2 3-pound whole chickens, cut in half, backbones removed
1/4 cup (1/2 stick) butter
3 cups minced onions
4 cups (about) water
1/4 cup chopped fresh cilantro

1
Stir caraway seeds in heavy small skillet over medium heat until fragrant, about 1 minute.
2
Transfer to processor.
3
Add next 10 ingredients.
4
Puree until coarse paste forms.
5
Rub paste all over chicken halves.
6
Melt butter in large pot over medium heat.
7
Add onions; saute until beginning to soften, about 5 minutes.
8
Add chicken halves to pot.
9
Add enough water to almost cover chicken.
10
Bring to boil.
11
Reduce heat; cover and simmer until chicken is tender, turning once, about 45 minutes.
12
Transfer chicken, skin side up, to baking sheet.
13
Add cilantro to liquid in pot.
14
Boil until reduced to 3 cups, about 20 minutes.
15
Season with salt.
16
Meanwhile, preheat broiler.
17
Broil chicken until golden brown, about 6 minutes.
18
Transfer chicken to platter.
19
Serve with braising liquid.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons caraway seeds, 2 tablespoons purchased harissa, 2 tablespoons fresh lemon juice, 2 tablespoons ground cumin, and more.

Yes, Moroccan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions