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Marrakesh chicken

  • 15 minutes, marinated time 4 hours to overnight
  • 30 minutes
  • 4-5
Marrakesh chicken


  • 500-650 grams diced chicken pieces
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 1 teaspoon coriander
  • grated rind and juice 1 lime
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 1 onion, peeled and thickly sliced
  • 1 green capsicum, deseeded and sliced
  • 10 fresh dates, pitted and halved
  • ½ cup chicken stock or orange juice
  • 2 oranges
  • ¼ cup pine nuts, toasted


  1. In a large container or sealable bag, put the chicken, spices and herbs, lime rind and juice, olive oil and honey. Cover and marinate in the refrigerator for 4 hours or overnight.
  2. Heat a dash of oil in a large flameproof casserole and brown the chicken pieces on all sides. Set aside. Add the onion and green capsicum and brown quickly.
  3. Return the chicken to the casserole with the dates and stock or juice. Cover and simmer for 25-30 minutes or until tender.
  4. Grate the rind from the oranges and set aside. Cut away the bitter white pith and segment or dice the flesh. Add the orange rind, flesh and pine nuts to the chicken. Serve on couscous with yoghurt to accompany if wished.

Cooks Tips

- You could use diced lamb shoulder and cook in an oven preheated to 160C for about 1 hour or until tender.

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