North African Spiced Chicken Legs

Dinner | Moroccan

Prep time: 10 min Cook time: 45 min Servings: 2

North African spiced chicken legs is inspired by the slow-cooked tagines of Morocco, where chicken is braised in a deeply spiced sauce with preserved lemon and olives until it is fall-off-the-bone tender.

The flavour profile here is built around the warm spice combination of cumin, ginger, cinnamon, and turmeric that is central to North African cooking, aromatic and earthy without being sharp or chilli-forward. Preserved lemon brings a salty, fermented citrus note that cuts through the richness of the braise, and the green olives add a briny contrast at the finish. No tagine pot needed as a deep-sided frying pan with a lid does the job.

The chicken is dusted in spiced flour and browned first to build colour and flavour, then returned to the pan for a 30-minute low simmer in chicken stock. The couscous is made in a separate saucepan while the chicken finishes, so everything is ready at the same time. Total cook time is 45 minutes. It serves 2 comfortably and scales easily for a larger group.

Ingredient Notes

Preserved lemon: Preserved lemons are whole lemons packed in salt and lemon juice and left to cure for several weeks. The rind becomes soft and intensely flavoured: salty, tangy, and richly citrusy in a way fresh lemon cannot replicate. Only the rind is used in cooking; scrape away and discard the flesh before chopping. They are available at good grocers, delis, and Middle Eastern supermarkets, or online. If unavailable, fresh lemon zest is the best substitute: use the zest of one lemon in place of the 2 tbsp preserved rind, and add a pinch of extra salt.

Chicken fat or tallow: Chicken fat (schmaltz) and tallow (rendered beef fat) both have high smoke points and rich savoury flavours that complement the spiced braise. Either gives the chicken a better initial sear and adds depth to the sauce. Chicken fat is available from some butchers or can be rendered from chicken skin at home. Olive oil is listed as a substitute and works well, though it contributes a lighter flavour. Avoid butter for the initial sear as the milk solids can burn at the required temperature.

Couscous: Couscous is not a grain but tiny balls of semolina pasta, and it cooks by absorption rather than boiling: you pour boiling liquid over it, cover, and leave it to steam. The result should be light and fluffy, not clumped. The key is the correct liquid ratio (this recipe uses 375ml water to 200g couscous) and fluffing it twice with a fork. Instant couscous is the standard variety found in supermarkets. Pearl or Israeli couscous is larger and takes longer to cook; if using it, follow packet directions rather than the recipe method.

Equipment

Heavy-based deep frying pan or sauté pan with lid
Medium saucepan with lid (for couscous)
Large bowl (for flouring chicken)
Tongs
Chopping board and chef’s knife
Spoon or ladle (for basting)

Ingredients

Chicken
2 tbsp plain flour
1 tsp sweet paprika
sea salt, to season
2 chicken drumsticks
2 chicken thighs, bone in
1 tbsp chicken fat, tallow or olive oil
Sauce
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground turmeric
¼ tsp chilli flakes
375mls (1½ cups) chicken stock
2 tbsp preserved lemon rind, chopped
½ cup green olives, pitted
chopped coriander leaves, to serve
Cous cous
375mls (1½ cups) water
20g butter
200g (1 cup) couscous

Directions

Prep and cook chicken
Combine the flour, paprika and some salt to season in a large bowl. Add chicken and toss well to fully coat all over, dust off any excess flour.
Melt fat or oil in a heavy based deep frying pan over medium high heat.
Carefully add the chicken to your pan and cook for 8-10 minutes, turning to brown all sides well. Transfer to a plate.
Cook the sauce
Reduce heat to medium and add the onion to the pan. Saute, stirring, for 3-4 minutes until starting to brown. Stir in garlic and cook for a further minute.
Reduce heat to low and add spices. Cook, stirring, for 1 minute until fragrant. Pour in stock and bring to a simmer, scraping the frond from the base of the pan.
Return chicken to pan, cover and simmer on low for 30 minutes.
Make cous cous
Bring the water, butter and a pinch of salt to a boil in a medium saucepan. Turn off the heat and stir in the couscous.
Cover and leave for 3 minutes, then stir with a fork to fluff up the grains. Replace the lid and leave for another 2 minutes.
Fluff up couscous again with a fork, then divide between serving plates.
Finish and serve
Take the lid off the pan and turn the heat up. Use a spoon to baste the chicken in the sauce. Let the sauce reduce a little bit.
Stir in lemon rind and olives and turn off the heat. You just want to heat them up quickly before serving.
Spoon chicken and sauce over couscous and garnish with coriander to serve.

Recipe notes

Chef Tips

Brown the chicken properly before braising

The 8-10 minute browning step is where a lot of the flavour comes from. The spiced flour coating caramelises against the hot pan and creates a deep colour on the skin that carries through into the sauce. Use medium-high heat and resist moving the chicken too soon: let each side form a crust before turning. If the pan is overcrowded, brown in batches rather than adding all the pieces at once.

Keep the heat low for the 30-minute simmer

The chicken needs a gentle, barely-bubbling simmer rather than a rolling boil. Too much heat will reduce the sauce too quickly and can toughen the meat before it has time to become tender. The lid should be on during the simmer to keep the moisture in. When you take the lid off in Step 4 to reduce the sauce, only a few minutes is needed: you want the sauce to coat the chicken, not disappear.

Storage

The chicken and sauce store well in an airtight container in the fridge for up to 3 days. Keep the couscous in a separate container to prevent it from absorbing all the sauce. Reheat the chicken gently on the stove over low heat with a splash of water or stock to loosen the sauce. The dish also freezes well without the couscous: freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken? Yes, but bone-in thighs and drumsticks give significantly more flavour to the sauce during the braise, and the meat stays more tender and moist. If using boneless thighs, reduce the simmering time in Step 2 to 15-20 minutes rather than 30, as boneless pieces cook faster and can dry out if over-braised.

Can I make this ahead of time? Yes, and it often tastes better the next day as the flavours develop further. Make the chicken and sauce ahead and refrigerate. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. Cook the couscous fresh just before serving rather than reheating it.

Can I serve this with something other than couscous? Yes. Flatbread works well for mopping up the sauce. Steamed rice or mashed potato are good alternatives if couscous is unavailable. A simple green salad or roasted vegetables on the side rounds it out well. For a more substantial spread, a dollop of plain yoghurt alongside adds a cool, creamy contrast to the spiced sauce.