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    You are in: Home / Recipes / Moroccan Chicken Recipe
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    Moroccan Chicken

    Moroccan Chicken. Photo by JustJanS

    1/1 Photo of Moroccan Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Latchy's Note:

    This is something I made to go with JanS Spice Mix. I have to mention Iain Hewiston and Claudia Roden who helped me make up this recipe as I took ideas from both of them as well.

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    Units: US | Metric


    1. 1
      Heat olive oil in a large saucepan over medium high heat.
    2. 2
      Sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
    3. 3
      Transfer chicken to plate.
    4. 4
      (you will have to do chicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
    5. 5
      Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
    6. 6
      Add the pumpkin and cook for further 2 minutes.
    7. 7
      Add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
    8. 8
      Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
    9. 9
      Cover and simmer for about 30 minutes until chicken cooked.
    10. 10
      Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
    11. 11
      Serve with couscous or rice.
    12. 12
      Sprinkle with couscous and add a dollop of yoghurt.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on January 11, 2010


      Loved it! I did use a good greek yogurt, because I had some which was really thick. But wouldn't change a thing. I did serve with a garlic couscous. OK, I cheated Boxed ... Near East had some on hand. Normally I would use a bigger couscous grain, but this was at home. Still, very very good. I saved it. I like it as a nice change but chicken stew or baked chicken. I also like all the flavors. I garnish with mint (don't yell at me), the only herb that didn't die in our cold snap (and I even took a pic) instant camera, my camera got sent back to Cannon, USA, so I don't have the pic yet. Very very nice dish. HAPPY CAMPER HERE!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2005


      I have had this in my cookbook forever, but have never gotten around to making it. It's now going into my "I wish there were more than 5 stars" cookbook and will be made again and again. It's a wonderful balance of spicy, sweet and sour and is really finished of with a creamy greek yoghurt. I made a mistake and used a piece of kent pumpkin (much harder than butternut) which didn't cook in time. I continued to simmer it though and it was fantastic too. I subbed cinnamon powder for the stick and sprinkled chopped coriander leaves over the finished dish. We ate this with my cumin potatoes and a salad. I think the pumpkin and some chick peas simmered in this sauce would make a fabulous vegetarian dish minus the chicken and chicken stock.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Chicken

    Serving Size: 1 (705 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 906.2
    Calories from Fat 495
    Total Fat 55.0 g
    Saturated Fat 14.7 g
    Cholesterol 236.1 mg
    Sodium 313.4 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 4.4 g
    Sugars 21.8 g
    Protein 62.8 g

    The following items or measurements are not included:

    ras el hanout spice mix

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