Moroccan Chicken Recipe with Honey, Tomatoes and Almonds

Looking for different ways with chicken?  Turn plain old chicken into an exotic feast with this Moroccan chicken recipe.  Moroccan-style cooking is wonderfully tasty and spicy, using a variety of different spices, often adding lemon, honey or olives.

This recipe has all the spice of traditional Moroccan cooking with saffron, honey, tomatoes, coriander and almonds.

moroccan chicken

Preparation time:  15 minutes
Cooking time:  1 ¾ hours
Serves 4 – 6


   ½ cup slivered or blanched almonds, toasted
   2 tablespoons olive oil
   1 brown onion, finely chopped
   1 teaspoon ground cardamom
   1 ½ teaspoons sweet paprika
   1 teaspoon ground ginger
   Pinch of saffron threads
   3 x 400 g / 14 oz cans crushed tomatoes
   ½ cup honey
   1 kg / 2 lbs chicken pieces
   Fresh coriander (cilantro) leaves

How to Make

Step 1

Preheat the oven to 180°C / 350°F.  Spread the almonds on a baking tray lined with baking paper and bake in the oven for 5 minutes or until toasted.   Remove from the oven and set aside.

making sauce for Moroccan chicken

Step 2

Heat half the oil in a stockpot over medium heat.  Add onion and cook, stirring occasionally, for 5 minutes or until golden. Add the cardamom, paprika, ginger and saffron.  Cook, stirring for 3 minutes or until aromatic.  Stir through the tomato and honey.    Turn the heat down low to keep the tomato mixture warm.

cooking chicken

Step 3

Meanwhile, heat the remaining oil in a large heavy-based frying pan over medium heat.  Add the chicken pieces in batches and cook until the chicken is golden and cooked through.  Transfer to a tray lined with paper towel to remove excess fat.   Repeat the procedure with remaining chicken.   Add the browned chicken to the tomato mixture.

cooking chicken and sauce

Step 4

Bring the stockpot back to a simmer over a low heat.  Cover and cook for 50 minutes or until the chicken is tender.    Remove the chicken from the pot and transfer to a plate and cover to keep warm.

Increase the heat to medium and leave the sauce to simmer for about 25 minutes, or until the sauce thickens.    Give the sauce a stir now and then to prevent it burning.    This reduces the sauce and intensifies the flavors    Return the chicken to the pot for about 6 minutes or until it is heated through. 


Transfer the chicken mixture to a serving platter.  Top with the toasted almonds and coriander to serve.

» » Moroccan Chicken Recipe

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