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Moroccan chicken
How to cook Moroccan chicken
Step 1
Cut the chicken fillet into thin strips. Mix cinnamon with salt, spices and grate each piece.
Step 2
Fry the chicken in hot olive oil until golden brown. Add pine nuts and chopped hot pepper to the chicken fillet. Remove the zest from the lemon, cut into thin strips and add to the pan. Squeeze the juice from the lemon and pour into the pan. Add 1/3 tbsp. water and simmer until water boils away.
Step 3
Pour the couscous into a large bowl, pour over the simmering broth, cover and leave for 5 minutes. Then salt, season with spices and mix thoroughly. Put on a dish.
Step 4
Put the finished fillet with nuts to the couscous, pour over the remaining sauce in the pan. Enjoy your meal!
Moroccan chicken - FAQ About Ingredients, Baking Time and Storage
Yes, you can use chicken thighs or drumsticks for a juicier texture, but adjust cooking time to ensure they cook through.
You can substitute pine nuts with slivered almonds, walnuts, or cashews for a similar crunch and nutty flavor.
Replace chicken with chickpeas or tofu and use vegetable broth for the couscous. Adjust spices to taste.
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the chicken.
Yes, freeze the chicken and sauce separately for up to 2 months. Thaw in the fridge and reheat gently before serving.
Try serving with quinoa, rice, or warm flatbread for a different texture. A side salad or roasted vegetables also pairs well.
Omit the hot pepper or use a mild bell pepper instead. Adjust the amount of spices to your preference.
Fresh lemon zest is best for flavor, but bottled zest can work in a pinch—use half the amount to avoid bitterness.
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