Moroccan · main

Moroccan Chicken

Moroccan Chicken reads citrus 6.8, sourness 6.3 and fruity 5.6 on Palate's 0–10 flavor X-ray — a Moroccan main, about 2 hr 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.8 / 10
• Sweet & Fruity — 6.1 / 10
• Sour & Bright — 8.6 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Citrus 6.8 · Sourness 6.3 · Fruity 5.6 · Salinity 5.2 · Richness 4.7 · Umami 4.3 · Allium 4.2 · Funk & Ferment 2.4 · Herbaceous 2.3 · Bitterness 2.0 · Earthy 2.0 · Warm Spice 1.9 · Sweetness 1.8 · Floral 1.8 · Nutty 1.1

What's in it (13)

• 1 large onion
• 3 -4 garlic cloves
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 lemon, juice of, fresh
• 8 pieces chicken drumsticks
• 1 fresh lemon, cut lengthways into eighths
• 15 -20 black olives
• 2 tablespoons coriander leaves

Time & effort: about 2 hr 55 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.6 kcal, 2 g protein, 12.4 g fat, 4.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
2. Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
3. If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
4. Serve with plain rice or spicy pilaf.
5. Sprinkle coriander once the dish has been served in single serving plates.
6. Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.

Dishes with a similar flavor shape

• Chicken Gyro Bowls with Rice and Tzatziki — Greek
• Greek White Bean and Spinach Skillet — Greek
• Easy Greek-Inspired Salad — Greek
• Greek Orzo Bake with Feta and Spinach — Greek
• Crispy Lemon-Oregano Chicken Thighs — Greek

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.