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Recipe Collection

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Moroccan Chicken

Moroccan Chicken Related:   Chanukah, gluten-free, meat, poultry, Purim, Shabbat

Prep time: 5 minutes

Cook time: About 1 hour

Yield: 4 servings

Many Jewish families in the US are familiar with the traditional Eastern Europe dishes of brisket, matzah ball soup, gefilte fish and chopped liver. I do prepare many of these dishes when my clients request them for Shabbat dinners and the Jewish holidays. However, most of my recipes have Mediterranean-inspired flavors that are becoming more popular in modern Jewish households with clients who prefer using seasonal ingredients with lively flavors. This is a great dish with bold flavor that can be served in place of the traditional Jewish menu.


  • 1 tablespoon extra virgin olive oil
  • 1 medium Spanish onion, diced
  • 1 14½-ounce can roasted diced tomatoes
  • 6 free-range or organic skinless, bone-in chicken thighs
  • 6-8 fingerling potatoes, halved
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup water


  • In a heavy pot, heat olive oil over medium heat and sauté onions until golden brown, about 5 to 8 minutes. Add can of tomatoes, all the spices and mix well. Cover and simmer on low for an additional 3 to 5 minutes. Remove lid and add the chicken, potatoes and ½ cup water. Bring to simmer and cook for 35 to 45 minutes until chicken is tender.

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