Delia Smith Moroccan Chicken is made with chicken thighs, garlic, ground ginger, ground cinnamon, olive oil, onion, preserved lemons, and green olives. This delicious Delia Smith Moroccan Chicken recipe creates a flavorful dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Delia Smith Moroccan Chicken Ingredients
- 4 good-sized chicken thighs (approx 1 lb, 450 g total weight)
- ½ pint (275 ml) dry white wine
- Salt and freshly milled black pepper
- 1 fat clove of garlic
- ½ teaspoon salt
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 1 tablespoon (15 ml) olive oil
- 1 small onion, chopped small
- 2 preserved lemons
- 10 green olives
How To Make Delia Smith Moroccan Chicken
- Preheat Oven: Gas mark 5, 375°F (190°C). Place a medium-sized roasting tin in the oven to preheat.
- Make the Paste: Crush the garlic and salt with a pestle and mortar. Mix with ginger, cinnamon, and olive oil until well combined.
- Prepare Onions: Toss chopped onions with a teaspoon of the paste. Place in the middle of the preheated roasting tin and cook for 5 minutes.
- Prepare Chicken: Make slits in each chicken thigh and rub with the remaining paste. After the onions have cooked, arrange the chicken thighs on top of the onions in the roasting tin.
- Roast: Return to the oven and roast for 25 minutes. Meanwhile, cut the preserved lemons into wedges.
- Add Lemons and Olives: After 25 minutes, add lemon wedges and olives to the roasting tin. Pour in the white wine and season with salt and pepper.
- Final Roast: Return to the oven for an additional 30 minutes.
- Serve: Enjoy with rice or couscous and a green salad.
Recipe Tips
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor. Old spices can lose their potency and affect the taste of the dish.
- Preheat the Tin: Make sure the roasting tin is hot before adding the onions. This helps the onions caramelize better and adds extra flavor.
- Rub Paste Thoroughly: Rub the spice paste well into the chicken thighs, including the slits you made. This ensures the flavors are fully absorbed.
- Adjust Salt to Taste: Add salt to taste when seasoning with the white wine. This helps balance the flavors without over-salting the dish.
- Check Chicken Doneness: Ensure the chicken is cooked through by checking that the juices run clear. This ensures it’s safe to eat and perfectly cooked.
What To Serve With Moroccan Chicken?
This flavorful Moroccan Chicken pairs well with rice, couscous, roasted vegetables, or a green salad. It also can be served alongside flatbread, quinoa, steamed vegetables, or a side of yogurt for a tasty dinner.
How To Store Leftovers Moroccan Chicken?
- Refrigerate: Let the leftover Moroccan Chicken cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep for up to 3 days in the fridge.
- Freeze: After cooling, transfer the Moroccan Chicken to a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
How To Reheat Leftovers Moroccan Chicken?
- In The Oven: Preheat your oven to 350°F (175°C). Place the Moroccan Chicken in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).
- In The Microwave: Transfer the Moroccan Chicken to a microwave-safe dish. Cover and microwave on high for 3-4 minutes, stirring halfway through, until it is heated through to 165°F (74°C).
- On the Stove: Heat a skillet over medium heat. Add the Moroccan Chicken and cook, stirring occasionally, for 5-7 minutes or until it is thoroughly heated to 165°F (74°C).
Delia Smith Moroccan Chicken Nutrition Facts
Serving Size: 1 serving (1/4 of the total recipe)
- Calories: 379
- Total Fat: 20g
- Saturated Fat: 3.6g
- Cholesterol: 140mg
- Sodium: 375mg
- Potassium: 373mg
- Total Carbohydrate: 6.4g
- Dietary Fiber: 1.4g
- Sugars: 2.2g
- Protein: 27g
Try More Delia Smith Recipes:
- Delia Smith Courgette Soup
- Delia Smith Lemon Meringue Pie
- Delia Smith Bread Sauce
- Delia Smith Chestnut Stuffing
Delia Smith Moroccan Chicken
Description
Delia Smith Moroccan Chicken is made with chicken thighs, garlic, ground ginger, ground cinnamon, olive oil, onion, preserved lemons, and green olives. This delicious Delia Smith Moroccan Chicken recipe creates a flavorful dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat Oven: Gas mark 5, 375°F (190°C). Place a medium-sized roasting tin in the oven to preheat.
- Make the Paste: Crush the garlic and salt with a pestle and mortar. Mix with ginger, cinnamon, and olive oil until well combined.
- Prepare Onions: Toss chopped onions with a teaspoon of the paste. Place in the middle of the preheated roasting tin and cook for 5 minutes.
- Prepare Chicken: Make slits in each chicken thigh and rub with the remaining paste. After the onions have cooked, arrange the chicken thighs on top of the onions in the roasting tin.
- Roast: Return to the oven and roast for 25 minutes. Meanwhile, cut the preserved lemons into wedges.
- Add Lemons and Olives: After 25 minutes, add lemon wedges and olives to the roasting tin. Pour in the white wine and season with salt and pepper.
- Final Roast: Return to the oven for an additional 30 minutes.
- Serve: Enjoy with rice or couscous and a green salad.
Notes
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor. Old spices can lose their potency and affect the taste of the dish.
- Preheat the Tin: Make sure the roasting tin is hot before adding the onions. This helps the onions caramelize better and adds extra flavor.
- Rub Paste Thoroughly: Rub the spice paste well into the chicken thighs, including the slits you made. This ensures the flavors are fully absorbed.
- Adjust Salt to Taste: Add salt to taste when seasoning with the white wine. This helps balance the flavors without over-salting the dish.
- Check Chicken Doneness: Ensure the chicken is cooked through by checking that the juices run clear. This ensures it’s safe to eat and perfectly cooked.
Delia Smith Moroccan Chicken