Moroccan Style Chicken in a Jar

Total Time
50mins
Prep 20 mins
Cook 30 mins

I am making my cousin a full days worth of meal mixes for Christmas this year. This is a GIAJ version of my Moroccan Style Chicken, which will be for the dinner portion. This makes about 1/3 cup of mix, which serves 8. Since it is just the two of them, I am going to package this in a recycled spice container, but you could also use a larger jar and add some dried apricots, so that all the gift receiver would need to add is chicken, oil, and water. Cook/prep time is for actually cooking the chicken.

Ingredients Nutrition

Directions

  1. To make mix: Mix ingredients together, and put into an airtight container. Will store for 6 months.
  2. To make Moroccan Style Chicken: Combine mix with oil and chicken in a gallon sized ziploc bag, and squoosh around to thoroughly coat chicken and apricots.
  3. Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
  4. Brown chicken; turn and brown other side, about 4 minutes per side.
  5. Add water; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.
  6. NOTE: If you are mixing up a multiple of this recipe, you can use about 1 T. of the spice mix, 1/2 T. apricots, and 1/4 pound of chicken for each serving.

Reviews

(3)
Most Helpful

Gave this as a part of my grandsons Christmas Basket. Thanks for posting , he was thrilled I actually had this for supper tonight. It was wonderful , served it with noodles and a medley of onions, mushrooms and zuchinni. I added 1 tbsp of cornstarch at the end the thicken the sauce. The sauce was perfect and I am trying to think of what else can I use it with. Thanks for posting.

bigbadbrenda January 29, 2010

very good, very easy. I made without apricots, and have plenty of spice mix left for other times.

dianegrapegrower May 26, 2009

Absolutely wonderful! This is so simple and delicious that it hard to believe. I made the spice mix about a week and a half before making the recipe and as I made a reduced amount I have lots left to make this again soon! :D. I added the apricots when I made the recipe as the ones I have are quite moist and I didn't want the spice to be a glomp of goo when I was ready to use it. I used one *large* skinless boneless chicken breast and that was enough for two. The flavor is delicious and on the mild side. If you enjoy a warmer Moroccan style it would be simple to add red pepper flakes to suite your taste. The liquid in the skillet at the end of cooking is thin, I just reduced it a bit and poured it over the chicken and couscous that I served it with. For a finishing touch I sprinkled some chopped walnuts on top. I wish I could give it more that 5 stars. Made for Photo Tag.

Annacia July 28, 2008

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