Moroccan Spiced Lamb or Chicken Recipe

Name: Moroccan Spiced Lamb or Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds diced boneless leg of lamb or chicken thighs; 1 1/2 teaspoons cumin, half a palmful; 1 1/2 teaspoons coriander, half a palmful; 1 tablespoon chili powder, a palmful; 1/2 teaspoon cinnamon; Salt and pepper; Flour for dredging; 2 tablespoons EVOO; 2 red chile peppers, seeded and chopped; 2 onions, chopped; 2 bay leaves; 2 tablespoons tomato paste; 2 cups chicken stock; 1 teaspoon zest plus juice of 1 orange or ripe lemon; Flat bread or couscous, for serving

Servings: persons

2 pounds diced boneless leg of lamb or chicken thighs
1 1/2 teaspoons cumin, half a palmful
1 1/2 teaspoons coriander, half a palmful
1 tablespoon chili powder, a palmful
1/2 teaspoon cinnamon
Salt and pepper
Flour for dredging
2 tablespoons EVOO
2 red chile peppers, seeded and chopped
2 onions, chopped
2 bay leaves
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon zest plus juice of 1 orange or ripe lemon
Flat bread or couscous, for serving

1
Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour.
2
Heat the EVOO in a Dutch oven over medium-high heat.
3
When the oil smokes, add the meat and brown all over.
4
Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves.
5
Cook to soften, 6 to7 minutes.
6
Stir in the tomato paste, stock, zest and juice.
7
Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little.
8
Serve with flat bread or couscous.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 pounds diced boneless leg of lamb or chicken thighs, 1 1/2 teaspoons cumin, half a palmful, 1 1/2 teaspoons coriander, half a palmful, 1 tablespoon chili powder, a palmful, and more.

Yes, Moroccan Spiced Lamb or 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.

Moroccan Spiced Lamb or Chicken

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