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    You are in: Home / Recipes / Moroccan Spiced Chicken with Lemon and Carrots Recipe
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    Moroccan Spiced Chicken with Lemon and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    evelyn/athens's Note:

    A warming meal on a cool day - the spices add just the right note.

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    Units: US | Metric


    1. 1
      Heat oil in heavy, large skillet over medium-high heat.
    2. 2
      Season chicken with salt and pepper.
    3. 3
      Add to skillet and cook until brown on both sides.
    4. 4
      Transfer to plate and set aside.
    5. 5
      Add onion to skillet.
    6. 6
      Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
    7. 7
      Add carrots and stir 2 minutes.
    8. 8
      Add spices and stir 1 minute.
    9. 9
      Return chicken to skillet.
    10. 10
      Add lemon and stock.
    11. 11
      Bring to boil.
    12. 12
      Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally).
    13. 13
      Serve over spiced couscous, arranging lemon wedges as garnish.

    Ratings & Reviews:

    • on June 09, 2003


      This was a very good meal. We enjoyed this. The Moroccan flavour is very nice and makes this quite different from any of my usual chicken recipes. I made three small changes: I browned the chicken in non-stick spray instead of using olive oil, I decreased the spices to suit my husband's preferences, and I omitted the currants from the couscous. Still very good! After 30 minutes the carrots were still a bit hard, so I'd suggest slicing them a bit thinner. Thanks for a good supper!

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    • on January 10, 2007


      I was really torn on how to rate this recipe. On its own we felt the lemon overpowered the dish but served with your spiced couscous the flavors married and came together well. In the end for me I chose 3 stars because it is not a recipe I would make on its own. thank you Evelyn/Athens for hsring the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2006


      This is a very good recipe except the spicing was far too subtle for us. The next time I will double or perhaps triple the spice amounts. Also, will thicken the juices a bit. Served this with the Spiced Couscous which, also, was not spicey enough. The dish would be wonderful over Basmati Rice.

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

    Read All Reviews (6)


    Nutritional Facts for Moroccan Spiced Chicken with Lemon and Carrots

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.6
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 7.3 g
    Cholesterol 140.4 mg
    Sodium 298.9 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 5.5 g
    Sugars 7.8 g
    Protein 33.7 g

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