Zesty Moroccan Chicken


Serves: 4-6



1.5 kg chicken pieces, legs, thighs and drumsticks separated, skin removed

zest and juice of 1 lemon

1½ tbsp store-bought Moroccan seasoning

2 ½ tbsp olive oil

1 red onion, chopped

1 brown onion, chopped

3 cloves garlic, finely chopped

1 kumara, peeled, diced

⅓ cup Silver Platter Apricots, chopped

⅓ cup FreshLife Medjool Dates, pitted, chopped

⅓ cup FreshLife Raisins or Sultanas

¼ cup FreshLife Natural Almonds, chopped

½ cup chicken stock

2 x 400g canned chopped tomatoes salt and pepper

¼ cup FreshLife Sliced Almonds, toasted

1 cup cherry tomatoes, chopped

2 tbsp coriander leaves and stems, chopped

2 tbsp parsley, chopped rice and a salad, to serve


  • Place chicken in a non-reactive container, sprinkle with lemon zest, juice and Moroccan seasoning and refrigerate for 30 minutes.

  • Heat 2 tablespoons olive oil in a large pan and brown chicken pieces until well coloured. Remove chicken and set aside.

  • Heat remaining oil in the frying pan. Add onions and garlic; cook until soft. Mix in the kumara, dried FreshLife fruit and almonds. Stir in the stock and tomatoes and bring to a simmer.

  • Add chicken pieces, cover, simmer for 20-25 minutes. Remove the cover and increase heat, simmering until thickened. Season with salt and pepper.

  • Transfer to a serving dish and top with FreshLife sliced toasted almonds, cherry tomatoes and the fresh herbs. Serve with rice and a salad.