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Moroccan Chicken

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“This is a delicious and easy chicken dish that I hastily jotted down while watching the lovely Rachel Allen on TV one Saturday Morning. I liked it because it did not need too many special ingredients, other than a few spices, which a lot of people may have to hand anyway. I used chicken breast when I made it and it fed my family easily, feel free to use whatever cut of chicken you prefer.”
1hr 5mins

Ingredients Nutrition


  1. Heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
  2. If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes.
  3. Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
  4. Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
  5. Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.

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