Delia Smith Moroccan Chicken

Delia Smith’s Moroccan Chicken is a tasty dish made with all-natural spices like Ras El Hanout, cinnamon, ginger, and paprika. Because traditional Moroccan spices were used to make it, it has a soft texture and a rich, fragrant taste.

Try More Delia Smith Recipes:

• Delia Smith Meatballs Goulash
• Delia Smith Coq Au Vin Recipe
• Delia Smith Boulangere Potatoes

💗 Why This Recipe Is A Crowd-pleaser

• Bursting With Flavor. Ras El Hanout, cinnamon, and ginger produce a rich, aromatic flavor that will tickle your taste senses.
• Versatile Options. This versatile recipe lets you choose bone-in or boneless chicken, with or without skin.
• Balanced Sweet And Savory. The recipe gets depth from raisins, apricots, and green olives.
• Easy To Make. This recipe is straightforward and accessible to both rookie and seasoned cooks. Uncomplicated Moroccan cuisine.

🍗 Delia Smith Moroccan Chicken Ingredients

For Spice Rub

• 1 ½ tbsp all-natural Ras El Hanout
• 1 ½ tsp ground cinnamon
• 1 tsp sweet paprika
• 1 tsp ground ginger
• ½ to 1 teaspoon of black pepper

For Chicken

• 3 ½ lb/1587.57 g whole chicken cut into bone-in pieces (or 7 to 8 pieces of chicken with bone in. Leave skin on or remove it, up to you.)
• Kosher salt
• Private Reserve Greek extra virgin olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, peeled and minced
• 1 oz/28.3 g chopped fresh cilantro
• 1 lemon, thinly sliced (or 1 preserved lemon, cut up into small pieces)
• ¾ cup/ 58.5 g pitted green olives
• ¼ cup/37 g raisins (any kind)
• ¼ cup/ 47 g chopped dry apricots
• 3 tbsp/49.14 g tomato paste
• 1 ½ cups 352.5 ml low-sodium chicken broth
• Toasted slivered almonds, to your liking, optional

🍲 Instructions For Delia Smith Moroccan Chicken

1. Combine Ras El Hanout and the remaining spices in a small bowl to create the rub.
2. Both sides of the chicken should be seasoned sparingly with kosher salt. Now, coat the chicken all over with the spice rub (if you retained the skins, apply the rub underneath the skins for optimal flavor). Set aside at room temperature for approximately 40 to 45 minutes (or, if time permits, cover and refrigerate for 2 hours or overnight). If this is the case, remove the chicken from the refrigerator and allow it to remain at room temperature for a few minutes prior to cooking.
3. In a ceramic pan or braiser with a depth of 12 inches, heat 2 tablespoons of extra virgin olive oil over medium heat until it shimmers but does not smoke. Add chicken (skin-side down, if the skin was retained) and brown for five minutes. Turn over and brown the opposite side for approximately 3 minutes.
4. Reduce the heat to medium-low and stir in the onions, garlic, and cilantro. Cover and simmer for three minutes, then stir in the lemon segments, olives, raisins, and dried apricots.
5. Combine the tomato paste and chicken broth in a small basin. Pour the mixture over the chicken as it roasts.
6. Bring to a simmer for 5 minutes, then cover and cook on medium-low heat for 30 to 45 minutes, until the poultry is tender and has an internal temperature of at least 165 degrees F.
7. If desired, garnish with additional fresh cilantro and toasted almonds. Serve on a bed of couscous.

💭Recipe Tips

• For real taste, use only natural Ras El Hanout.
• Add more or less black pepper to change how spicy it is.
• Use a meat thermometer to make sure the chicken is cooked all the way through.
• Don’t cook the chicken too long or it will be dry.
• Use sweet paprika if you want a softer flavor or regular paprika if you want a stronger kick.
• Change the amount of chicken broth to keep the sauce at the right thickness.
• To keep the original Moroccan taste, don’t change key ingredients like Ras El Hanout.

🥗What To Serve With Moroccan Chicken?

Delia Smith Moroccan Chicken complements several sides serve it with fluffy couscous, roasted carrots, and bell peppers, or a fresh salad with mixed greens, tomatoes, and cucumbers. Warm pita bread or crusty French bread can soak up the delicious sauce.

🥶 How To Store Moroccan Chicken?

• In The Fridge. After cooling, place Traditional Delia Smith Moroccan Chicken in an opaque container and refrigerate for 3–4 days serve after rewarming.
• In The Freezer. After cooling, place Traditional Delia Smith Moroccan Chicken in a freezer-safe container or bag freeze for 3 months with a date.

🥵 How To Reheat Moroccan Chicken?

• In The Oven. Bake at 350°F (175°C). Heat the chicken for 15-20 minutes in an oven-safe dish covered in foil.
• On The Stovetop. A little olive oil in a skillet over medium heat heat the chicken in the skillet for a few minutes on each side.
• In The Microwave. In a microwave-safe dish, cover the chicken with a lid or plastic wrap and cook in brief intervals, stirring periodically, until heated evenly.

FAQs

Try More Delia Smith Recipes:

• Delia Smith Normandy Pork
• Delia Smith Chilli Jam
• Delia Smith Bacon And Egg Pie

Delia Smith Moroccan Chicken Nutrition Facts

Amount Per Serving

• Calories: 374
• Total Fat 21.5g
• Saturated Fat 3.4g
• Trans Fat 0g
• Sodium 166.9mg
• Total Carbohydrate 16.3g
• Sugars 7.1g
• Protein 31.1g 62%
• Vitamin A6%
• Vitamin C5%
• Calcium 6%
• Iron 13%

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

1. Delia Smith’s Winter Collection: 150 Recipes for Winter
2. Delia Smith’s Summer Collection: 140 Recipes for Summer
3. Delia’s How to Cheat at Cooking (recommended)
4. Delia’s Vegetarian Collection: Over 250 Recipes
5. The Delia Collection: Baking