Moroccan Chicken (Poulet Marocain)

Moroccan Chicken

Serving Size: 6

Moroccan Chicken


1 nice big chicken

1 large onion, chopped

2 tomatoes, chopped

2 big moroccan pickled lemons

Green olives (pitted)

1-2 cups water or chicken broth

Olive oil, salt

2 tsp of Ras El Hanout

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/2 teaspoon freshly ground black pepper

1-2 cups water or chicken broth


  1. Preheat oven to 250°C
  2. Rub oil all over chicken and sprinkle with salt.
  3. Bake in oven for approximately 1 hour.
  4. While chicken is roasting, chop onions and brown in a little olive oil
  5. in a large pan.
  6. Add Ras El Hanout, cumin, turmeric, and pepper to onions.
  7. Cook about 10 minutes, stirring, until onion is cooked.
  8. Add chopped tomatoes. Cut lemons into small slices and add to pan.
  9. Add a little water (or chicken broth) and let simmer, adding liquid
  10. regularly to always have just the right saucy-juicy consistency.
  11. When chicken is done, take out of pan and carve, then arrange on a
  12. serving platter and keep warm.
  13. Mix the “jus”of the chicken in with the sauce and pour sauce around chicken.
  14. Serve immediately with plain couscous

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