Chicken grilling on the barbecue

Moroccan-ish Chicken

We love herbs and spices. Any sort and in any combination. Simple flavours have their place for refined eating, but meals full of big, bold and full of flavour can knock you off your seat. This is in between. And what’s more, you can easily alter the amount of spice to suit your mood.

When I made this one, it was so much milder than the time before, but the chicken was still tender, juicy and delicious. Next time will probably involve the addition of chilli. But the flavours are fairly standard, and this whole meal can be made out of things that are usually in the pantry and the freezer.


  • 2tsp Paprika
  • 1tsp Turmeric
  • 2tsp Ground ginger
  • 2tsp Coriander
  • 3tbs Olive oil
  • 3tbs Lemon juice
  • 3-6 chicken thighs


You want easy? This is it.

Grind up any seeds that you might have as the whole spice, and then combine all the spices with the lemon juice and oil, and then marinate the chicken thighs. Use a dish that won’t stain with the paprika or turmeric, such as porcelain.

Let them sit for a few hours or overnight, but if you don’t have time, the flavour is still nice after just 20 minutes. I like to poke the chicken thighs with a fork to let the flavour really get in.

That’s it. We had them with some simple roasted veggies.

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