Moroccan Spiced Lamb or Chicken

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 pounds diced boneless leg of lamb or chicken thighs

1 1/2 teaspoons cumin, half a palmful

1 1/2 teaspoons coriander, half a palmful

1 tablespoon chili powder, a palmful

1/2 teaspoon cinnamon

Salt and pepper

Flour for dredging

2 tablespoons EVOO

2 red chile peppers, seeded and chopped

2 onions, chopped

2 bay leaves

2 tablespoons tomato paste

2 cups chicken stock

1 teaspoon zest plus juice of 1 orange or ripe lemon

Flat bread or couscous, for serving


  1. Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.
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