middle eastern chicken

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic.

632 kcal, 50g protein,	46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion.

Chicken leg tagine with prunes, apricots and roasted almonds

onions,

garlic

coriander,

parsley,

olive oil

½ lemon, juice only

salt and black pepper

ginger

cinnamon

½ tsp ground turmeric

chicken legs, skinned,

saffron

chicken stock cube

150 grams/5½oz dried prunes

tbsp sugar

grams/5½oz apricots

grams/3½oz almonds, blanched,

Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles.


Easy chicken tagine

chicken breast,

600 grams/1lb 5½oz chicken thighs

harissa paste

vegetable oil

onion, sliced

garlic cloves, crushed

tsp cumin

tsp turmeric

tsp chilli flakes

450 milliliters/16fl oz chicken stock

100 grams/3½oz dried apricots, quartered

tomatoes

tbsp mint

tbsp parsley

couscous, cooked according to packet instructions

150 grams/5½oz Greek-style yoghurt

almonds

Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people.

Oven-cooked chicken shawarma

chicken thighs

lemons

100 milliliters/3½fl oz olive oil

fat garlic

bay leaves

paprika

tsp coriander

tsp dried chilli flakes

¼ tsp freshly grated nutmeg

tsp sea salt flakes

lettuce leaves,

250 grams/9 ounces plain yoghurt

tbsp tahini

salt,

pomegranate seeds

Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I¹ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce, as made below. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime ­ in which case it will serve up to 10 people.

This spicy, flavour-packed dinner is a good meal to serve at a summer dinner party or get together with friends. 

Baharat chicken with orzo salad and tabbouleh

orzo

oranges

lemon, juice only

sumac

grams/1¾oz parsley,

rose harissa

pomegranate seeds (optional)

salt

broccoli florets,

cauliflower florets, grated

grams/4½oz parsley,

mint

dill,

grams/1½oz fine bulgur wheat,

onion, finely diced

tsp Lebanese allspice powder, plus extra if needed

lemons, juice only, plus extra if needed

pomegranate molasses

spice mix

apricots,

½ red onion, finely diced

coriander

vegetable oil, to shallow fry

This chicken shawarma from the Hairy Bikers is a quick and easy version of a traditionally slow cooked Middle-Eastern dish. Serve with couscous or in pitta breads. 

Easy chicken shawarma

500 grams/1lb 2 ounces thick Greek yoghurt

chicken thigh fillets, skinned

lemons, juice only

milliliters/2fl oz olive oil

tsp sweet smoked paprika

cayenne

bay leaves, crushed

A barbecue chicken flavoured with an amazing marinade.

Chicken shawarma

This Sumac Chicken recipe with lemon and potatoes is bursting with flavor! A delicious one-pan Middle Eastern meal your whole family will love! Allow 1 hour of marination time for the best flavor!

 Sumac Chicken Recipe

Meyer lemon juice,

extra virgin olive oil

allspice

thyme

cumin

black pepper

garlic- grated, pressed

chicken thighs, bone-in (about 6 thighs) or use legs

potatoes, thin-skinned, sliced 1/8 inch rounds (potatoes are optional)

red onion,

Aleppo pepper- garnish

parsley leaves

Make the marinade

In a small bowl mix olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.

Marinate the chicken

Pat chicken dry. Cut 2 small slits in the skin of each thigh to allow the marinade to fully penetrate. Rub each piece of chicken, coating all sides well with the sumac marinade. Cover and let marinade in the fridge 1-3 hours. Let chicken rest at room temp for 1/2 hour before baking. 

Assemble

spread lemon slices on the bottom of the baking pan. Add a few springs of thyme over the lemon slices. and place the chicken pieces, skin side up, over the sliced lemons and thyme.

Optional potatoes

In a medium bowl, toss potatoes and onion slices with salt and a drizzle of olive oil. Tuck in the potato slices and onion in between the chicken. 

Bake the chicken

Place in the middle of a hot oven and roast for 25 minutes, rotate the pan, and bake 20 minutes more, until chicken is cooked through, reaching 170F in the thigh, and skin is brown.  To increase crispiness, broil for a few minutes under careful watch so as not to burn.

To serve

spoon a little of the sauce from the pan, over the chicken, garnish with fresh parsley, thyme sprigs and sprinkle with Aleppo pepper (optional).

This was absolutely amazing! It is comfort food at it's best. I loved the hint of lemon on the potatoes.  When I make it again I might even double the potatoes! DELICIOUS!

I made this tonight, it was delicious!  I left out the potatoes,  sauteed broccoli, and had brown basmati rice with it.  My husband loved it too.  Will definitely make again.  Thanks Syvia!!!!

Delicious! 
It would help if the oven temperatures were given in centigrade as well as Fahrenheit and adjusted for fan ovens.
I have tried many of your recipes and none have failed to please.😁
Thank you.

This is unbelievably easy, oh so lemony and just perfect.

This recipe was so delicious!  The chicken was flavorful in every bite.  I can't wait to make this again for friends.  Thank you Sylvia for your incredible recipes!!!

So easy and delicious.  With minimal hands-on time, this recipe is a hit.  The lemons and potatoes are a must. I followed the roasting instructions as written and it was beautifully done in 45 minutes.  Served over your Middle Eastern rice.  Both were winners! Thank you.

I had never tried sumac before and it was wonderful in this recipe. I will most certainly make it again.

Great flavor and the chicken was moist and tender.  I only had yellow onions so I used purple potatoes for color.   Yummy!  Will definitely make this  again.

Chicken shawarma, but cooked in a pan! While this Middle Eastern spread feels really fresh and summery, it uses lots of store cupboard ingredients like roasted peppers in a jar, pickled vegetables, tinned lentils and harissa for flavour, meaning you can make this year round with a reliable red cabbage, a handful of parsley and a bulb of garlic.
Each serving provides 559 kcal, 47g protein, 25g carbohydrate (of which 9g sugars), 28g fat (of which 7.6g saturates), 8.7g fibre and 1.3g salt.

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Top Tags

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The most viewed middle eastern chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine