Moroccan Chicken – feat. Mr. Ramsay the Owl




  • 1 cup homemade tomato juice
  • 500g chicken thighs
  • 100g dried apricots
  • 1 tsp. coriander seeds
  • 5-10 garlic cloves
  • 1 cinnamon stick
  • 2-3 big onions
  • 1 tbsp. cumin
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. chili flakes
  • 1 tbsp. curcuma
  • chopped parsley
Hi and welcome to AlmazanKitchen!

One of the Mr. Ramsay’s favorite recipes: free-range chicken, cooked for 4 hours in truly unique fireplace using special clay cookware! That meat just falls off from the bone and the aroma of those fresh ground spices just blows your mind! Just like AlmazanKitchen loves to do! You have a chance to try out this awesome dish!


  1. Grind in the mortar 1 cinnamon stick using pestle.
  2. Add ½ tsp. of salt, 1 tsp. of coriander seeds, 1 tbsp. of cumin, ½ tsp. of pepper, 1 tsp. of chili flakes and 1 tbsp. of curcuma. Grind well using pestle!
  3. Unpeel and slice 2-3 big onions.
  4. Smash and chop 5-10 garlic cloves.
  5. Coat 500g of chicken thighs in spice mix.
  6. Preheat the clayware casserole and the pan. Oil the pan up.
  7. Put the chicken into the pan. Fry until ready, do not forget to flip halfway.
  8. Add onions and garlic. Stir & fry until onions are crispy golden brown.
  9. Oil up the clayware casserole, and transfer everything from the pan to it.
  10. Warm 1 cup of homemade tomato juice in the pan then transfer it to the clayware casserole.
  11. Mix chicken with tomato juice well.
  12. Add remaining spice mix. Mix well everything again.
  13. Cover with a lid and slow cook for 4 hours. When it’s almost ready add 100g of dried apricots. Slow cook a little more.
  14. Finish off with handful of chopped parsley and serve!
  15. Enjoy! Bon Almazan!

Interested in our custom knives, cookware and boards? Write us on Facebook

Do not sit home, love the nature, and cheers to you all!





  1. Anna Hislop

    Cooking the recipe this afternoon. In clay pot in oven for 4 hours .
    Please let me know at what temperature should I use ? Is 300 ok?

  2. Michael Ray

    I just prepared this recipe. Since I was not stream side (wish I was but in CA lately that is not such a good idea lighting a fire in the woods) I used a 12 inch Calphalon pan. I sprinkled the spice over the chicken liberally; let it set up in the fridge for 2-3 hours uncovered. I then warmed the oil to a good temperature and placed the chicken in the warm-hot oil. Nice sizzle. Turned the chicken; added onion and garlic. Continued to cook – all of this perhaps 30-45 minutes. I then placed all of this in my slow cooker. I did not have fresh home made tomato sauce so I used a con of Hunt’s Tomato Sauce. Added tomato sauce to the pan, brought to a boil scraping up any bits of chicken or spice left over – added to slow cooker with the leftover spice mixture on top. My wife could not get enough of this dish.

    I cooked the chicken on LOW for 3 hours. Viola done and beautiful!!! I was liberal with the spices and hand ground everything to a dust.

    Believe me this is one recipe that stays in my repertoire forever. Thank you AlmazonKitchen:-)))

    I think I am going to try the Carbonara pasta recipe next:-)

  3. leslie preston

    I did this tonight after watching the video, it was fantastic. Thank you

  4. Fatima

    Hi, if I don’t have a clay pot, how long do I cook this for on the stove?

  5. Josh

    I do mine in a crockpot on hi for 4 hours, then add your apricots and let it cook about another 30-45 minutes.

  6. shanon

    favorite recipe of yours

  7. AK

    Thank you for following our channel! We’re glad you like what we do that much, it means really a lot!
    We plan to make few small videos regarding our composite ingredients in the future.

  8. Lonneke

    Great, these recipes!!!!! My boyfriend is a big fan too, Haha. The tomato juice; do you have a suggestion or recipe for this too? Love to hear from you!
    Xxx a big fan!

  9. Charles Carr

    If cooking this recipe at home, at what temp should the oven be set to when slow cooking for 4 hours?

  10. tyron

    I would say, tomato…

  11. Irfan

    Whats pot did you use , and what was the flame temp

  12. Dan Buckingham

    This is a family favorite, cooked it a number of times.

  13. Tolga

    Agree with tonika:)

  14. Tolga

    Hi, how long do we cook in the clay? 4hrs?
    Thank you

  15. Maura

    I made this. It was delicious! The apricots were meaty and tangy. It went well with the tomato and chicken. I added chick peas to this recipe as well and served it over rice.

  16. Tonika

    Yes I want to know also… it would be appreciated if you added the instructions along with your beautiful videos.

  17. summerwaver

    Very nice video. But what is your homemade tomato juice made from? With best wishes from Cologne.



Leave a Reply

Your email address will not be published.

1 2 3 4 5