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Spicy Moroccan Chicken

My husband gave me this recipe before we married in the hopes that I would learn it for him and make it for him. I did and he is happy for it.


  • 1 kg chicken thigh fillets, washed and halved

  • 2 medium onions, diced

  • 3 large tomatoes, halved and grated, discarding the skins

  • 3 large carrots, sliced thinly

  • 1 red capsicum, diced

  • 1 green capsicum, diced

  • handful of fresh flat leaf parsley, chopped

  • 2 large cloves garlic, freshly crushed

  • .5 lemon, juiced fresh

  • 1 tsp hot ground chilli

  • large pinch of saffron threads, hand crushed

  • 1 generous tbs of ground cumin

  • salt and pepper to taste


  • 1.

    Heat a heavy based pan with some Olive oil and fry the onions until just tender, add the tomatoes, garlic and Parsley and stir for a few minutes.

  • 2.

    Add spices and fry until fragrant.

  • 3.

    Add the chicken to the pan and stir to coat evenly with the mixture.

  • 4.

    Add water to cover everything and cover, simmer for 25 minutes.

  • 5.

    Add Carrots, Capsicum and lemon juice and cook until vegetables are tender and chicken is cooked through.

  • 6.

    This is delicious served with mashed potato, rice or couscous.


Try not to over stir this while cooking or chicken will break up.

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