Moroccan Dukkah Chicken Stew


  • Chicken (I used a mix of drumsticks and thigh)
  • Lemon Juice (6 tablespoons)
  • Ground Ginger (1 teaspoon)
  • Smoked Paprika (2 teaspoon)
  • Granulated Garlic (1 teaspoon)
  • Turmeric Powder (1 teaspoon)
  • Coriander Seeds (1 teaspoon; crushed)
  • Moroccan Dukkah Spice (3 teaspoon)
  • Fresh Thyme (5 grams and some for garnish)
  • Onion (2; sliced)
  • Garlic (3 cloves; minced)
  • Sun-dried Tomatoes (50 grams/ 1.8 oz; finely chopped)
  • Tomato Puree (14 oz/500 grams)
  • Chicken Stock Cube (1 cube)
  • Black Olives (3 oz/ 85 grams; pitted)
  • Bay Leaves (2-3 leaves)
  • Parsley (handful; finely chopped)
  • Olive Oil


Mix the lemon juice, olive oil, ground ginger, 1 teaspoon of smoked paprika, granulated garlic, turmeric powder, coriander seeds, 1 teaspoon of Moroccan dukkah spice and fresh thyme. Coat the chicken pieces with the marinade, ensuring an even distribution over the chicken. Cover with clingfilm and allow to marinate for at least 30 minutes, preferably overnight.

Heat a pan/tajine and when hot, add the 3 tablespoons of olive oil.  On medium heat, add the sliced onions, garlic and sun-dried tomatoes. Fry for 3 – 5 minutes until the onions are soft and translucent. Stir frequently to prevent the onions from burning.

Add the remaining dukkah spice and paprika. Stir to mix properly. Then add the tomato puree, stock cube, and the bay leaves and fresh thyme sprigs. Add the chicken to the pan and stir to mix.

Cover the pan/tajine and cook on low heat for 45 minutes to an hour.

Uncover the pan/tajine and add the olives. Cook for another 10 minutes uncovered. Then take off the heat and serve with couscous/rice/cauliflower rice/bread.


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