Jul 14 2026
Restaurants›Gypsy Kitchen›Moroccan Hot Chicken Recipe

Moroccan Hot Chicken Recipe

Inspired by Gypsy Kitchen
Time1h 15m
Serves4

moroccan hot spice, cabbage slaw, herbed lebneh with feta

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Ingredients

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For the Moroccan Hot Chicken

For the Cabbage Slaw

For the Herbed Labneh with Feta

Method

For the Moroccan Hot Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine the Moroccan spice blend, olive oil, salt, and black pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes.

  2. 2

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.

For the Cabbage Slaw

  1. 3

    Prepare the Slaw

    In a large bowl, combine the shredded cabbage, grated carrot, sliced red onion, and chopped cilantro.

  2. 4

    Make the Dressing

    In a small bowl, whisk together lime juice, honey, and salt. Pour over the slaw and toss to combine. Let it sit for at least 10 minutes before serving to allow the flavors to meld.

For the Herbed Labneh with Feta

  1. 5

    Prepare the Labneh

    In a bowl, combine plain yogurt, crumbled feta cheese, chopped dill, minced garlic, olive oil, salt, and black pepper. Mix well until smooth. Adjust seasoning to taste.

  2. 6

    Chill

    Cover and refrigerate for at least 20 minutes to allow the flavors to develop.

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