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Moroccan Fried Chicken

Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course


  • ½ tsp ground cayenne pepper
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp allspice
  • ½ tsp turmeric
  • ¼ tsp salt or to taste
  • 1 /10 g garlic glove grated or minced
  • 1 lemon cut into wedges 2 tsp lemon juice
  • 200 g natural yogurt
  • 600 g / 8 chicken thighs boneless and skinless
  • 1 liter olive oil for deep frying

For the batter

  • 300 g plain flour
  • 100 g corn flour
  • ¼ tsp turmeric
  • 1 tbsp baking powder
  • fresh parsley finely chopped
  • salt to taste - optional


  • Cut each chicken thigh into 4 short, strip style pieces and set aside. Cut lemon into wedges.
  • In a large bowl, combine all the spices and salt. Stir in the yogurt and squeeze 1-2 lemon wedges (approx. 2 tsp lemon juice) to create the marinade. Place the cut chicken strips into the marinade; coat all the chicken pieces evenly; cover and chill in the fridge at least 2 hours or preferably overnight.
  • Take the chicken out from the fridge, 30 minutes before frying. Heat the oven to the lowest temperature to keep the chicken warm while cooking the rest.
  • Make the herb batter by mixing all the batter ingredients in a large bowl. Salt is optional as the marinade chicken is already seasoned.
  • Working in batches to avoid crowding, pick out a few chicken pieces at a time, from the marinade, and cover the pieces in flour.
  • Heat the oil in a deep skillet/frying pan over a medium heat. Drop a pea-size amount of marinade to test temperature; oil should bubble vigorously.
  • Place the floured chicken batch in batter and fry until golden brown on both sides, about 5 minutes a side. Use a slotted spoon to remove the chicken from the oil and drain as much as possible. Lay on baking tray and keep warm in pre-heated oven. Continue until all the chicken is cooked in batches.
  • Serve immediately with wedges of lemon.