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Moroccan Spiced Lamb or Chicken

Moroccan Spiced Lamb or Chicken


  • 2 pounds boneless leg of lamb or chicken thighs, diced

  • 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 extra virgin olive oil (EVOO)

  • 2 red chili peppers, seeded and chopped

  • 2 onions, chopped

  • 2 bay leaves

  • 2 tablespoons tomato paste

  • 2 cups chicken stock

  • 1 teaspoon orange or lemon 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 powder, cinnamon, salt and pepper, then dredge in the flour. Heat the EVOO in a Dutch oven over medium-high heat. When the EVOO smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chili peppers, onions and bay leaves. Cook to soften, 6-7 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.