Simple Moroccan chicken


  • 500g chicken fillet, cut into 2cm dice
  • 3 tbsp flour, seasoned with salt and pepper
  • 3 tbsp olive oil
  • 2 onions, sliced
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 2 tsp sumac*
  • 3 tbsp sultanas
  • 1 cup (250ml) chicken stock
  • 50g toasted pine nuts
  • 3 tbsp chopped fresh coriander
  • juice of 1 lemon, plus wedges to serve
  • couscous, greek yoghurt and lebanese bread, to serve

Toss the chicken in the seasoned flour. Heat 2 tablespoons of the olive oil in a large frying pan over a high heat until hot, then cook the chicken in batches until golden and set aside.

Heat the remaining oil in the pan. Add the onions, reduce the heat to medium and cook for 10 minutes, stirring, until golden and softened.

Return the chicken to the pan and add the spices, sultanas and stock. Reduce the heat to low and cook for 5 minutes, until heated through and thickened slightly. Stir in the pine nuts, coriander and lemon juice.

Serve with couscous, yoghurt, bread and lemon wedges.

*Sumac is a purple, lemony spice used in North African and Middle Eastern cooking. It is available from spice stores and selected delis.

Serves 4

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