Moroccan Baked Chicken Recipe

Moroccan baked chicken by Helen Graves

This easy recipe for Moroccan chicken uses our favourite bung-it-all-in method and is ready in 30 minutes.

Prep time: 5 minutes

Cook time: 30 minutes

Makes: 4


1 kg chicken pieces, e.g. drumsticks, skin on

50g butter, at room temperature

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper

1 lemon, quartered

10 black olives

10 dried apricots

10 dates

4 cloves garlic, unpeeled

1 onion, peeled and sliced thickly


1. Preheat the oven to 200C. Mix the spices with the softened butter, then rub it over the chicken pieces, pushing some under the skin and smearing the rest on top.

2. Place the chicken pieces in a roasting dish, then add all the other ingredients plus 150ml water. Cook for 25 to 30 minutes or until the skin is crisp and golden and the chicken cooked through.

3. After this time, remove the chicken from the dish and give the lemon wedges and dates a press to smash them into the sauce.

4. Squeeze the garlic cloves out too and give the sauce a good mix. Serve the chicken with cous cous and some of the sauce drizzled over.