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Moroccan Chicken

Moroccan Chicken

Brought to you by: Yeo Valley
African & Caribbean
    4 serving

Prep time:

Cook time:

Serves: 4

Lemon Curd yogurt with a Moroccan spice mixture stirred in - such a good marinade for chicken. Serve it all up with couscous and roasted veg for a great moreish supper.
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  • 8 organic chicken thighs and drumsticks
  • 450ml Yeo Valley Lemon Curd Yogurt
  • 2 garlic cloves , crushed
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground chilli
  • ½ tsp salt
  • 3 preserved lemons , quartered and pips removed
  • 100g pitted olives
  • 100ml chicken stock
  • 1 handful coriander leaves


Step 1

Make a few slits in the chicken pieces and pop into a large dish or tin.

Step 2

Mix together the Yeo Valley yogurt, garlic, cinnamon, cumin, chilli and salt and pour it over the chicken. Leave to marinate for 2-3 hours.

Step 3

Preheat the oven to 200C/Gas 6. Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue to cook for a further 10-15 minutes.

Step 4

Testt whether the chicken is cooked by slipping a sharp knife into your chicken - if the juices run clear it is cooked.

Step 5

Put the chicken, lemons and olives onto a serving plate, then simmer the juices and chicken stock for 3-4 minutes, scraping the cooked juices from the bottom of the pan. Pour it over the chicken and scatter over the coriander. Serve with couscous and roasted vegetables.

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