Moroccan Chicken & Poultry Archives

Chicken is used frequently in Moroccan cooking. It shows up alone or with vegetables and dried fruits in tagines, couscous, rice and pasta dishes, as well as in soups, sandwiches, brochettes and finger foods.

Here you can browse our collection of traditional Moroccan chicken and poultry recipes. You’ll find authentic recipes for classic Moroccan chicken dishes such Chicken with Preserved Lemon and Olives, Chicken Rfissa and Seffa Medfouna, as well as lesser known and regional recipes.

A platter of a Moroccan chicken and lentil stew served over a bed of shredded pastry. A whole chicken is centered on the pastry bed. Whole garlic cloves sit in a bowl on top of the chicken. The entire dish is garnished with dates and fried almonds.

Moroccan Bormache Recipe – Meknes Style Rfissa

A must-try regional variation of rfissa, Morocco’s famous dish of chicken, lentils, onion and fenugreek served on a bed of shredded pastry or bread.

Moroccan chicken m'qualli. 3 chichens garnished with daghmira, olives and preserved lemons.

Classic Moroccan Chicken with Preserved Lemon, Olives, and Daghmira (Onion Sauce)

A thick onion sauce called daghmira makes this classic recipe for Moroccan chicken with preserved lemon and olives extra special. It’s sure to become a favorite for family meals or when entertaining.

Moroccan chicken M'qualli with pumpkin paste.

Moroccan Chicken, Lamb or Beef M’qualli with Pumpkin Paste – D’jaj (or L’ham) M’qualli Mderbel

This classic m’qualli style dish gets special treatment with a sweet pumpkin paste topping.

3 steamed and roasted chickens with herbs stuffing served with vegetables

Moroccan Steamed Chicken with Spinach and Chermoula Stuffing

Chermoula adds zesty flavor to both the chicken and the spinach stuffing in this Moroccan steamed chicken recipe. A short roast in the oven gives beautiful color.

Steamed, broken strands of vermicelli are mounded high on a platter and decorated ground fried almonds, cinnamon and powdered sugar. Raisins can be seen throughout the vermicelli.

Seffa Medfouna Recipe – Broken Vermicelli or Couscous with Chicken, Lamb or Beef

Seffa Medfouna features savory, saffron-flavored chicken or meat buried within a mound of steamed broken vermicelli or couscous. Raisins, cinnamon, ground almonds and powdered sugar are traditional garnishes.

A large, deep ceramic dish holding a Moroccan dish of chicken, lentils and onions served on a bed of shredded, stringy pan-fried crepes called rezzat el qadi.

Moroccan Chicken Rfissa – Trid with Chicken and Lentils

Rfissa is a fabulous Moroccan dish of stewed chicken, lentils, and onions served on a bed of shredded msemen, trid pastry or bread. A fragrantly seasoned broth is poured over all.

Two roasted chickens sit side-by-side on a serving platter. They are trussed and garnished with chermoula marinade and strips of preserved lemon skin. The chickens are surrounded by an onion sauce with chicken liver and green olives.

Moroccan Roasted Chicken with Preserved Lemon, Olives and Onion Sauce

A m’qualli style roast chicken with preserved lemon and olives. Plan ahead because this wonderful dish requires overnight marinating for best flavor.

A serving of Moroccan chicken and caramelized pears garnished with fried almonds.

Moroccan M’qualli of Chicken or Quails with Pears

A traditional Moroccan recipe for Chicken with Caramelized Pears. This sweet and savory dish with onion, ginger and saffron sauce can also be prepared with quails or cockerels.

Overhead view of gorgeous presentation of Moroccan couscous with seven vegetables. The couscous is served in a large ceramic dish, buried beneath a variety of vegetables which are arranged over the top. A garnish of caramelized onions and raisins tops the veggies.

Moroccan Couscous with Seven Vegetables – Couscous Bidaoui

An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side.