Moroccan Chicken

A fragrant and comforting Moroccan-style chicken dish, elevated with the bright citrus depth of Kursat’s Preserved Lemon Paste. Slow-cooked with warming spices, tender chicken, and a rich savoury sauce, the preserved lemon brings a distinctive balance of sharpness and mellow fermented complexity. As the dish cooks, the flavours soften and deepen, creating a beautifully aromatic stew with gentle warmth and a vibrant finish. Perfect served with couscous, rice, or warm flatbread for a wholesome and satisfying meal.

Ingredients

500g chicken thighs or drumsticks
3 tbsp Kursat’s Preserved Lemon Paste
1 tbsp Kursat’s Garlic Paste
1 tbsp Kursat’s Ginger Paste
4 tbsp olive oil
1 onion, sliced
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1 tsp turmeric
1 tsp dried oregano or thyme
Salt and black pepper to taste

To serve:
Couscous, rice, or flatbread
Fresh coriander or parsley

Method

In a large bowl, combine Kursat’s Preserved Lemon Paste, Kursat’s Garlic Paste, Kursat’s Ginger Paste, olive oil, cumin, paprika, coriander, turmeric, oregano, salt, and black pepper.

Add the chicken and mix well until fully coated. Cover and marinate for at least 2 hours, or overnight for a deeper flavour.

Preheat the oven to 200°C.

Spread the sliced onion across the base of a roasting tray and place the marinated chicken on top.

Pour over any remaining marinade from the bowl.

Cover tightly with foil and roast for 40 minutes.

Remove the foil and increase the oven temperature to 220°C. Roast for a further 20 minutes, or until the chicken is golden, slightly charred at the edges, and fully cooked through.

If needed, spoon over a little water during roasting to keep the onions soft and prevent the base from drying out.

Serve hot with couscous, rice, or warm flatbread, finished with fresh herbs.