Moroccan Spiced Lamb or Chicken

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Recipe courtesy of Rachael Ray from Food; a friend of mine tried this and was very happy with the results.

Preparation time: 15 nin
Cooking time: 15 min

Difficulty: Easy - for beginners
Serves: 4


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


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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