Moroccan Spiced Chicken with Lemon and Carrots

READY IN: 1hr 5mins
Recipe by evelyn/athens

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

Top Review by cpenner

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!

Ingredients Nutrition

Directions

  1. Heat oil in heavy, large skillet over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Add to skillet and cook until brown on both sides.
  4. Transfer to plate and set aside.
  5. Add onion to skillet.
  6. Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
  7. Add carrots and stir 2 minutes.
  8. Add spices and stir 1 minute.
  9. Return chicken to skillet.
  10. Add lemon and stock.
  11. Bring to boil.
  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. Serve over spiced couscous, arranging lemon wedges as garnish.

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