Moroccan Spiced Chicken


  • Chicken - Breasts
  • Chilli Flakes - 1/2 Teaspoon
  • Cinnamon - 1/2 Teaspoon
  • Cumin - 1 Teaspoon
  • Garlic - 1 Clove, crushed.
  • Lemon Juice - a dash
  • Paprika - 1 Teaspoon
  • Tomato Paste - 2 Teaspoons
  • Turmeric - 1 Teaspoon

Making the Spice Paste

Start by adding all of the spices into a small saucepan. On a low heat, cook through for a minute, and then add in 2 table spoons of olive oil, and a dash of lemon juice, and the garlic. Once mixed through for a few minutes, remove from the heat and set to the side.

Browning the Chicken

To get some flavour into the chicken before it goes into the oven - season the chicken with a little salt and pepper, and then brown it for a few minutes each site in a pan with a little oil.

Baking in the Oven

Now that your chicken is browned, remove the pan from the heat, and start coating your chicken with the spice mix from step 1.

Once both sides are coated evenly, place the chicken onto a baking tray, and cook in the oven on about 180 degrees for ~10 minutes.


CousCous is an amazingly easy thing to cook, simply pour the dry CousCous into a bowl and shake it until it's flat. Pour enough boiling water on it to just fully cover it. Cover in gladwrap and leave for 3-4 minutes.

Once done, spoon it onto the plates, and serve your chicken on top!

Moroccan Spiced Chicken
Moroccan Spiced Chicken Moroccan Spiced Chicken
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