Moroccan Spiced Lamb or Chicken

A collection of Middle Eastern spices and a tomato citrus sauce add deep flavor to lamb or chicken. Serve with Pistachio, Garlic and Mint Couscous.


  • 2 pounds boneless leg of lamb or chicken thighs, diced
  • 1 1/2 teaspoons cumin (half a palmful)
  • 1 1/2 teaspoons coriander (half a palmful)
  • 1 tablespoon chili powder (a palmful)
  • 1/2 teaspoon cinnamon
  • Salt and pepper
  • Flour, for dredging
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 red chili peppers, seeded and chopped
  • 2 onions, chopped
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 1 teaspoon orange or lemon zest plus juice of 1 orange or ripe lemon
  • Flat bread or couscous, for serving


Sprinkle the meat with a spice blend of the cumin, coriander, chili powder, cinnamon, salt and pepper, then dredge in the flour.

Heat the EVOO in a Dutch oven over medium-high heat. When the EVOO smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chili peppers, onions and bay leaves. Cook to soften, 6-7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little.

Serve with flat bread or couscous.

What's Fresh from @RachaelRay

Rachael Ray