Moroccan Chicken

This amazing dish will fill your home with the incredible aromas of Moroccan herbs and spices. It's perfect paired with quinoa or cauliflower mash.

Serves: 2

Why It's So Good For You

Moroccan spices really are used for more than just flavoring food! Cumin is great for indigestion and turmeric is great as an anti-inflammatory. Combined with the digestive, immune-boosting benefits of garlic and onion, this dish is truly a medicinal meal!


(use organic ingredients where possible)

  • 2 chicken maryland's (or 2 thighs and 2 drumsticks)
  • 2 tbsp ground cumin
  • 2 tsp ground turmeric
  • 4 cloves garlic, finely diced
  • 1 small onion, finely diced
  • 1 lemon peeled, pitted and cubed
  • ½ cup black olives, pitted
  • 1 cup chicken stock or white wine (or a mixture of both)
  • 100g rice pasta (approximately 1 fist full)
  • Butter for frying


  1. Dust chicken in cumin and turmeric.
  2. Heat pan and sauté onion and garlic in butter until translucent.
  3. Fry chicken for 3-5 minutes each side, until brown.
  4. Add remaining ingredients, cover and cook for 30 minutes.
  5. Cook pasta as per package instructions.


  • Serve with 1 cup cooked rice pasta.
  • You can store the remaining Moroccan Chicken in an airtight container in the fridge and reheat for lunch the next day
Featuring: James Colquhoun
Audio Languages: English
Subtitles: English