Moroccan Chicken With Coriander, Lemon And Dried Figs Recipe

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Servings: 1


  • 50 gm plain flour
  • 2 x chickens, cut into preferred serving size pcs
  • 40 ml extra virgin olive oil
  • 2 lrg onions, minced
  • 6 lrg garlic cloves, chopped
  • 800 ml chicken stock
  • 1 bn fresh coriander, minced
  • 2 x lemons, zest and juice
  • 16 x dry Calimyrna figs, stems trimmed, cut in half lengthwise


  1. Season the flour with salt and pepper then add in the chicken pcs to a plastic bag with the flour and seal. Shake vigorously to coat all the chicken pcs proportionately with the flour.
  2. Add in the oil to a large pot and add in as many of the chicken pcs as will fit comfortably and saute/fry over a high heat till the chicken is brown on all sides. Remove the browned pcs and add in more oil if necessary, cooking the remaining pcs. Remove and keep hot.
  3. To the pan in that the chicken was cooked in, add in the onions and garlic and saute/fry till golden brown and tender, about 10 min. Stir in the chicken stock, 1/2 the coriander and the lemon juice and zest and bring to the boil.
  4. Add in the figs and chicken with any accumulated juices to pot. Cover and simmer till the chicken is tender, about 35 min.
  5. Using slotted spoon, transfer chicken to bowl and cover with foil to keep the chicken hot. Boil juices in pot till thickened to a sauce consistency, about 5 min. Season to taste with salt and pepper.
  6. Pour the sauce over the chicken. Sprinkle remaining coriander over and serve with lemon wedges.


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