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Pastry course in four sessions for beginners

Moroccan chicken

27 February 2024


  • 1 whole chicken
  • 3 tablespoons Ras al Hanout
  • 1 large onion cut into wedges
  • 1 cinnamon stick
  • Prunes
  • Juice of 1 lemon
  • Chicken soup
  • Extra virgin olive oil
  • Butter
  • 2 cloves of garlic
  • Salt and pepper
This Moroccan chicken stands out for its rich mix of spices and the softness provided by the homemade broth. The combination of plums and lemon adds a sweet and acidic touch, perfect to accompany couscous.


  • Cut the chicken into pieces and reserve the carcass to make a broth that we will make in a pot with water, with a stick of celery, the green part of a couple of leeks, 1 carrot and a few whole grains of black pepper.
  • Bring to a boil, clean the surface of impurities with a strainer and cook for about 40 or 45 minutes. Reserve.
  • Marinate the chopped chicken with two tablespoons of the spices.
  • In a large saucepan, add olive oil and a knob of butter and heat.
  • Sauté the chicken until golden. Remove and reserve.
  • In this same casserole, add the onion and cinnamon stick and sauté for a couple of minutes before adding the chopped garlic, cook for a few minutes and put the chicken back in the casserole, add the lemon juice and another tablespoon of the spices, Season with salt and pepper and cook covered for about 10 minutes.
  • Add the chicken broth, enough to cover the chicken and prunes, and cook over medium heat, uncovered, for about 20 minutes, until the chicken is done.
  • Before serving and with the heat already low, add another knob of butter and let it melt to obtain a shiny and silky sauce.
  • Serve with couscous.

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