Moroccan Chicken Recipes

Moroccan cooking layers warm spice with sweet-savoury contrast — slow tagines that melt meat and vegetables into fragrant, deeply spiced stews. When Moroccan cooks work with chicken, they reach for cumin, coriander, ginger, saffron, preserved lemon and ras el hanout, and the techniques that come up most across these recipes are braising, simmering, baking and marinating.

The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with ground ginger, olive oil, saffron threads, garlic, onions and ground cumin. The dishes here span moroccan classics ready in as little as 48 minutes to slower, more involved cooking that rewards a relaxed afternoon.