Moroccan Blog

This marinade uses pantry spices and a little olive oil and lemon. It works on chicken thighs, drumsticks or a whole bird, and it is a good first recipe if you are new to Moroccan flavors.

Ingredients (for about 2 lb / 1 kg chicken)

• 3 tablespoons olive oil
• Juice of half a lemon
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• Salt to taste
• Chopped fresh cilantro or parsley

Method

1. Mix the oil, lemon juice, garlic and spices in a large bowl to form a paste.
2. Add the chicken and rub the marinade into every surface. Cover and refrigerate for at least 2 hours, or overnight for a deeper flavor.
3. Bring the chicken to room temperature for 20 minutes before cooking.
4. Roast in a hot oven, grill, or add to a pan with onions and a splash of water for a tagine-style dish. Cook until the juices run clear and the internal temperature reaches 165 F (74 C).
5. Finish with fresh herbs and an extra squeeze of lemon.

Make it a meal

Serve with couscous, roasted vegetables and a spoonful of harissa on the side. Want a deeper, warmer flavor? Add a teaspoon of ras el hanout to the paste.

Learn what each spice does in our Moroccan spice cabinet guide, or shop the whole Tayeb collection.