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Moroccan inspired chicken

Gericht Main Course
Länder & Regionen Fusion Kitchen, north african
Keyword chicken, Marokko, Tajine



  • 10 chicken thighs with skin
  • 6 tablespoons olive oil
  • 4 teaspoons Ras el Hanout
  • olive oil for frying
  • 2 onions white
  • 2 cloves garlic
  • 100 g dried apricots
  • 200 ml veal stock
  • 1/2 lemon
  • 250 g tomato passata
  • 1/3 cinnamon stick
  • 2 thin slices of ginger
  • 1 tsp honey
  • salt, pepper


  • 300 g couscous
  • 600 ml water
  • 4 tablespoons raisins
  • salt
  • 1-2 tablespoons butter
  • 1 teaspoon turmeric


  • pistachios roasted
  • coriander
  • pomegranate seeds


  1. Mix the olive oil with Ras El Hanout and marinate the chicken in the refrigerator for at least 2 hours.

  2. Peel the onions, half them and slice into thin slivers. Peel and chop garlic. Quarter the apricots. Cut lemon into slices.

  3. Heat some olive oil in a pan and pan sear the chicken on the skin side first and then all around. Take out and put aside.

  4. In the same pan, fry onion and add garlic. Deglaze with veal stock and stir in the tomato passata, cinnamon, ginger and lemon slices. Add honey and season with salt and pepper up to taste. If you want more acid, you can also squeeze some lemon juice into it.

  5. Simmer for about 45 minutes, so that the liquid is reduced by 1/3-2/3 depending on how much sauce you want.

  6. Put the couscous in a bowl and season it with salt. Then bring water to a boil and pour over the couscous. Leave it to soak and add butter and turmeric.

  7. Garnish with pistachios, pomegranate and coriander.