Moroccan Fried Chicken For Two Recipe

Pat the chicken thighs dry with paper towels. Place in a medium bowl.

In a separate bowl whisk together yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, red pepper flakes (if using), 1.5 tsp salt and 0.5 tsp black pepper until smooth.

Pour the yogurt-spice mixture over the chicken, turn to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for deeper flavor. Bring to cool room temperature (about 20–30 minutes) before frying.

Combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp turmeric, 3/4 tsp kosher salt and 1/4 tsp black pepper in a shallow bowl and whisk to blend. This dry mix will create a crisp golden coating.

Remove marinated chicken from refrigerator and shake off excess marinade (do not wipe completely—leave a thin layer). Dredge each thigh in the dry mix, pressing lightly so the coating adheres. Shake off loose flour.

Heat 1 cup neutral oil in a heavy skillet (cast iron preferred) over medium heat to 325–350°F (160–175°C). If you do not have a thermometer, test by dropping a pinch of the flour mix into the oil—if it sizzles and rises slowly, the temperature is good.

Add thighs skin-side down carefully (do not overcrowd—work in a single layer). Reduce heat slightly to maintain steady medium-low frying so the interior cooks without burning the crust. Fry 6–8 minutes skin-side down until deep golden and crisp.

Flip and continue frying 6–8 minutes more, adjusting heat so the crust doesn’t darken too fast. Internal temperature should reach 165°F (74°C) near the bone. Total cook time for these thighs will be about 12–16 minutes depending on thickness.

Transfer cooked chicken to a wire rack set over a baking sheet to rest 5 minutes. This keeps the crust crisp.

In a small bowl combine 1 cup labneh, 1 tsp lemon zest, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 tsp salt, 1/8 tsp black pepper and 1 tablespoon chopped mint. Stir until smooth and adjust seasoning. Cover and refrigerate until ready to serve.

Whisk together 1/2 cup fine semolina, 1/4 cup all-purpose flour, 1/2 tsp active dry yeast, 1/4 tsp baking powder, 1/2 tsp sugar and 1/8 tsp salt in a medium bowl.

Gradually add 1 cup warm water while whisking to create a smooth, thin batter (about the consistency of heavy cream). Cover loosely and let rest 30–45 minutes at warm room temperature. Small bubbles should form on the surface as fermentation begins.

After resting, give batter a quick stir. Heat a nonstick skillet over medium heat and brush lightly with 1 tsp butter or oil. Pour about 2–3 tablespoons of batter into the skillet to form a 3–4 inch pancake. Do not flip the pancake — cook on one side only.

Cook until numerous small holes appear across the surface and the top is set (about 2–3 minutes). The underside should be lightly golden. Transfer to a plate and keep warm covered with a towel. Repeat to make about 6 small beghrir pancakes.

Spread a spoonful of lemon labneh on each plate or on a communal platter. Place one warm beghrir pancake per person alongside the labneh.

Arrange a fried chicken thigh next to the beghrir. Drizzle 1 tsp olive oil or a few drops of chili oil/harissa over the chicken if desired.

Garnish with chopped cilantro or parsley and lemon wedges. Serve immediately so chicken remains crisp and beghrir warm. Dip torn pieces of beghrir into labneh and enjoy with the spiced chicken.