Moroccan Chicken Tacos

Written by FDM

When two great cuisines come together in one dish, the result is literally fireworks, especially with all the spicy flavors. Mexican classic “Tacos” gets an interesting makeover with an additional Moroccan touch, in this “Moroccan Chicken Tacos With Harissa Salsa and Goat Cheese” recipe.


1 whole chicken

2 Teaspoons olive oil

2 Teaspoons paprika

2 Teaspoons cumin

2 Teaspoons turmeric

2 Teaspoons cinnamon

1 Tablespoon honey

1/2-cup Chicken stock or water

Salt and pepper to taste

1 Batch Harissa salsa (recipe below)

1 Batch Preserved Lemon and Mint salsa (recipe below)

1 Dozen soft corn tacos

Goat cheese, crumbled

Harissa salsa recipe 

30 Chilies (or 2 large handfuls), dried

3 Cloves garlic, minced

1/4-teaspoon salt

2 Tablespoons olive oil

1 Teaspoon ground coriander

1 Teaspoon ground caraway seeds

1 Teaspoon cumin

1/4-cup warm water 

Boil the chilies for about 10-15 minutes until soft. Drain and rinse with cold water. Remove the stems.

Slit each chili down the center and wash off the seeds to remove them.

Mince the chilies by hand or grind in a food processor to a paste consistency.

In a bowl, mix the chili paste, olive oil, spices, salt, and garlic.

Stir in the water until the paste softens and becomes more of a sauce consistency (add more if necessary).

Mint Salsa recipe

2 Teaspoons olive oil

1 Large white onion, diced

1-2 large jalapenos or 1 Serrano pepper, minced

Pinch of white sugar, to taste

1-2 Preserved lemons, pith removed, washed and sliced

1 Handful cilantro, chopped

1 Handful fresh mint, chopped

1/4 Teaspoon ground cumin

2 Green onions, chopped

1/2 Lemon, juice (optional)

Mix together the onion, cilantro, mint, jalapeno, preserved lemons, olive oil and green onion.

Add sugar, cumin and lemon juice, then stir, adding more to taste.


In a glass dish, rub olive oil, salt and pepper onto the chicken.

In a bowl, mix the turmeric, cumin, cinnamon, and paprika.

Rub the spice blend evenly over the chicken, drizzle with honey, and fill the dish with the chicken stock or water.

Cover with aluminum foil and bake in a preheated 190°C oven for about 1 1/2-2 hours.

While the chicken is baking make the Harissa and preserved lemon salsas.

Remove from the oven and let sit for 5 minutes, covered.

Shred the meat with a pair of forks in a bowl.

Pour some of the juice over the meat and let sit, covered, for about a minute.

Meanwhile, lightly warm the taco shells.

Assemble each taco with a serving of chicken, the salsas, and goat cheese.


By The Partial Ingredients