Moroccan Spiced Chicken

Image: Silwood School of Cookery

Moroccan Spiced Chicken – There’s no chicken like Moroccan chicken

Bring your friends around this summer and bring the heat with this Moroccan Spiced Chicken Recipe from the Silwood School of Cookery.

Moroccan Spiced Chicken

Image: Silwood School of Cookery

Everybody loves chicken. You can prepare chicken in hundreds of different ways and still enjoy it every single time. In Morocco, they’ve perfected spicy chicken in their own way. By combining flavours from all over the world, including the Mediterranean, they’ve found the sweet spot. It’s aromatic, spicy and gives you that kick you might have been looking for. If you want to create something special for your friends and family, this Moroccan Spiced Chicken is going to blow their minds.

Flavours come in all different forms and this recipe brings flavour to all of them. Browning the chicken adds that caramelised goodness that comes with the maillard reaction. It might look like the Moroccan paste and rub have the same spices, but using them in different ways creates more depth of flavour. You will even be using some of your Moroccan paste for a delicious mayo dipping sauce. Your Moroccan Spiced Chicken will be beautifully tender, spicy and a joy to behold and smell as it fills the room with those aromas.

Bring your friends around this summer and bring the heat with this Moroccan Spiced Chicken Recipe from the Silwood School of Cookery. Serve with your favourite veggies and enjoy.

Moroccan Spiced Chicken Recipe

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Recipe by Silwood School of Cookery Course: MainCuisine: MoroccanDifficulty: Easy


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  • Rub
  • 2 cloves 2 garlic, crushed

  • 5 ml 5 turmeric

  • 8 ml 8 paprika

  • 4 ml 4 cumin

  • 1 ml 1 allspice

  • 5 ml 5 salt

  • 25 ml 25 oil

  • Chicken
  • 6 6 chicken breasts

  • oil

  • 250 ml 250 mild mayonnaise

  • Moroccan pate:
  • 30 g 30 fresh coriander, leaves and stem

  • 10 ml 10 ground cumin

  • 15 ml 15 paprika

  • 10 ml 10 freshly ground black pepper

  • 8 ml 8 ground coriander

  • 2 ml 2 cayenne pepper

  • ml turmeric

  • 2 cloves 2 garlic, finely chopped

  • 45 ml 45 extra virgin olive oil

  • 60 ml 60 lemon juice

  • 15-30 ml 15-30 sugar

  • salt & pepper to taste


  • Rub: Mix the rub ingredients together
  • Chicken: Brush the chicken breasts lightly with oil then sear both sides on a hot grill pan.  Brush the rub all over the browned breasts and leave to marinate for at least 10 minutes. Just before serving, bake at 180°C (170°C fan) for approx. 10-15 minutes to cook through.
  • Moroccan paste: Reserve a few coriander leaves to use as garnish. Place the remaining coriander with the other ingredients in a blender and blend to a paste. Season with salt, pepper and sugar. If making in advance place pesto in a clean jar and top with a little oil. It will last for up to a week in the fridge.
  • Spiced mayonnaise: Slowly beat 80 – 100ml of the Moroccan pesto into the mayonnaise.
  • To serve: Slice each breast in half at an angle and arrange on a platter. Garnish with coriander leaves and serve with Moroccan spiced mayonnaise.


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