Moroccan Chicken

Moroccan is a traditional, enduring dish across the Levant. Each country or region puts its own stamp on Moroccan, and today we bring you an easy, approachable version that’s flavorful and satisfying.

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4 servingsBack to recipeMains

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1 kg moghrabieh700 g small onions1 whole chicken300 g chickpeas soaked in water overnightVegetable oil for frying the onions4 tablespoons butter1 1/2 tablespoons caraway seeds1 teaspoon Moroccan spice mix (if unavailable, use: cinnamon, black pepper, mixed sweet spice)1 tablespoon salt3 bay leaves, 5 cardamom pods5 whole cloves

Step 1

Clean the chicken well, wash it with salt and lemon, then fry it with a little oil until browned.

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