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Moroccan Grilled Chicken And Cauliflower

Moroccan Grilled Chicken

Are you ready for a show stopping Moroccan feast that's a 30 minute meal? Then this dinner is for you. Oh yeah... and it's totally weight watchers friendly! 
Course Dinner
Cuisine African, American, Moroccan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 205kcal


  • 2 poussins or 4 chicken breasts
  • 4 Tbsp olive oil
  • zest and juice of 1 lemon
  • 2 cloves garlic grated
  • 2 heaped Tbsp za’atar a lemony herby Moroccan spice blend
  • 1 Tbsp pomegranate molasses
  • 1 tsp cinnamon



  • Preheat the oven to 180c or 350f.
  • Mix the olive oil, lemon zest and juice, garlic, za’atar and cinnamon in a bowl large enough to fit the chicken or the poussin.
  • If you’re using poussin, cut them in half using a sharp knife or kitchen scissors.
  • Place the birds in the bowl with the marinade and leave for a few minutes while you heat the grill pan.
  • Once the grill pan is hot place the chicken skin side down and cook for about 10 minutes, or until there are grill marks on the chicken.
  • Turn the chicken over and place the pan in the oven and cook for a further 15 minutes or until the chicken is done. Chicken is cooked when it reaches an internal temperature of 74c or 165f.

Serve with the roasted cauliflower and harissa yogurt.

    Optional garnishes: roasted padron peppers, pomegranate seeds.

    • Serves 4.