Million Dollar Chicken - Moroccan Style

Total Time
Prep 15 mins
Cook 20 mins

This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.

Ingredients Nutrition


  1. Heat oil in skillet over medium high heat until hot.
  2. Add almonds and cook until golden brown.
  3. Remove with slotted spoon and set aside.
  4. Add garlic and chicken to same skillet that almonds were cooked in.
  5. Saute, turning once, for 5 minutes or until browned.
  6. Mix together salsa, water, currants, honey, cumin and cinnamon.
  7. Add mixture to chicken and stir well.
  8. Reduce heat to medium, cover and cook.
  9. Stir and baste occasionally for 20 minutes.
  10. Add more water if necessary.
  11. Serve over couscous or rice.
  12. Top with chopped almonds.


Most Helpful

This recipe is outstanding! There were 10 of us at lunch yesterday, I made enough of this for 15, and there's hardly any leftovers! I used chicken breasts instead of thighs, craisins instead of the currants, and added a large chopped onion while I was browning the chicken. I also substituted some Moroccan harissa for the salsa, it made it a little more authentic in our eyes. If you do use harissa, don't substitute it one for one with the amount of salsa called for in the recipe, harissa is a gazillion times spicier, use caution. Our guests' youngest son was especially fond of this meal. I asked him how many stars I should give this recipe, and he answered, "63!" I wish I could give you 63 stars, Martha, but I'll have to settle for 5. This Million Dollar Chicken is worth every penny!

Mirj February 08, 2003

This was great. I also used chicken thighs which I believe give a richer taste. Substituting a couple of tablesponns of harissa paste for the salsa is a must - just add some more water to make up for the lack of liquid from the salsa. I will make this one again! I agree with the previous reviewer that it works well to add an onion at the start. I also added a can of chick peas at step 7 which adds a little variety and authenticity. (Stole that idea from another Morroccan chicken recipe!)

Baz June 15, 2003

Delicious! This is a new family favorite. Very easy to make. I used raisins instead of currants and butter instead of oil. I only used 4 thighs, I don't think this recipe would make enough sauce for 8 thighs. Also, I think it would be great to double the sauce recipe and mix it with already cooked bite-sized pieces of chicken or lamb for a stew, and serve that over rice or couscous. Will definitely make again!

Michelle Berteig September 06, 2009

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