By Pam-I-Am on May 02, 2005
Photo by Pam-I-Am
Photo by Pam-I-Am
"My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!"
Serving Size: 1 (207 g)
Servings Per Recipe: 6
"We enjoyed this. My only change was to put it all in the freezer for oamc cooking. Thawed & grilled. Very nice. I thought it was just a tad salty, but I liked everything else. Thank you very much!"
"This is the BEST and EASIEST grilled chicken I have ever made! I used chicken breast and legs pieces on the bone and grilled slowly it on medium low - absolutely delicious! I will make this again and again!!"
"I thought this was very good, but my picky family didn't care for the flavors....sigh....so hard to please them. But IMO, the flavor was very yummy. That's OK, I'm still keeping the recipe! One note: I did use thin sliced chicken breast fillets instead of breast steaks, so the marinade would soak through better."
"My family really liked this. It is a bit spicy, but even my spicy hating 7 yr old ate it!"
"LOVED this. We used boneless, skinless chicken breast and marinaded them for about three hours. We grilled the chicken on our gas grill and served it with rice and grilled veggies. Easy and delicious. It's our new favorite chicken recipe!"
"This made a really easy dinner. SO easy. I used the left overs to make salads for lunches. I will definitely be adding this recipe to my repertoire. I pulled some variations (since it was raining, I wasn't able to grill) I used extra garlic, I marinaded for 11 hours, used chicken tenderloin that I cut into smaller pieces. I threw some fresh pineapple chunks in and then I baked the chicken at 350 (F) for about 20 minutes. PERFECT. My boyfriend also loved it!
Warning: The paste WILL stain your hands and fingernails, so if you're planning on using it as a rub, wear gloves!"
"This stuff is delicious. My family was split between 4 and 5 stars, but if it were up to just me, I'd give it a full 5 stars indeed. We used breast tenderloins (boneless/skinless) and grilled them outdoors. We had to use garlic powder in lieu of garlic (the roasted cauliflower/#106251 side dish used it all up). The flavors were great, although I might cut down the salt next time. Other than that, I think I could eat this everyday! Thanks, Pam-I-Am!"
"Really liked this! Though we thought it could do with a touch less salt."
"Excellent chicken. DH loved the spice on the chicken. We cooked ours on the KJ using a vertical roaster. Done much quicker than I thought but was so moist and wonderful. Served with Recipe #129323 and Recipe #94395."
"Delicious! I only had 2 hours to marinate it, but the chicken breasts came out very moist and flavorful. I took Barb R's suggestion and served with Spiced Tomato Dipping Sauce #94395, which was fantastic over the chicken. That and a little rice pilaf made for a quick and tasty dinner."
"really good, used it on boneless skinless breasts and grilled outdoors. I only used 1 tsp of salt, and thought it was plenty. I also added about a quarter cup of red wine vinegar to the marinade."
"Very good. We halved the recipe for the spice paste and used about 5 chicken thighs. We chilled the chicken overnight. I cut the thighs into small pieces and put them on skewers along with pieces of onion. The family thought it was very tasty and very good!Thank you!"
"We enjoyed this. It was our first Moroccan "theme night" so that was fun. I took Brit in Texas suggestion and cut back on the salt to about 1 tsp. and I'm glad I did. Nobody raved but we all enjoyed it."
"Excellent, the flavours are all allowed to shine with out competing witheach other. I left it for 24 hours to marinade in the fridge. It was pouring rain and I threw it in the oven instead and baked it, it was wonderful! Look forward to trying it on the grill."
"Wonderful rub that I've used several times now. I've done a whole chicken in the rotisserie a few times, BBQ chicken thighs and it also worked well on fish. After the first time I now cut back on the salt and oil and it's still wonderful. Thanks for positing."
"Really great. Grilled up slices of breast, added a little natural yoghurt and put it in enchilladas. My husbands only complaint was that i did not marinate enough chicken, but i did not use the amount in the recipe. Thankyou for this great recipe"
"Made for Freezer Tag Challenge March 2008 Very tasty recipe. I made the spice mix and rubbed over skinless bone in chicken breasts before freezing. I didn't realize the grill was out of gas, so I had to bake, but it was still very tasty. I served with vegetable stuffed potatoes and bread. The chicken has a rich flavor full of spice. Next time, I may cut the cumin back just a bit, but that is personal preference. To freeze: add spice mixture to chicken. Place in zip top bag and freeze. To serve: Thaw and cook as directed. Weight Watchers: 11 points for spice rub. Total points will vary per number of servings and cut of meat."
"This is an excellent dish. It's very fragrant and flavourful. I used Hungarian spicy paprika and I didn't have any turmeric so i used a few strands of saffron. I thought it seemed like a lot of salt so I cut down a bit (the SO likes things light on the salt anyway) but when i make it again i think i'll put in the full amount. I used boneless skinless chicken breasts and it was tender and delicious. My SO loved it so much that he didn't want to stop eating it. He's already eager for me to cook it again soon. I made it with cumin and saffron scented whole wheat cous cous. and I made moroccan cinnamon cookies Recipe #232569 for dessert. YUM"
"I didn't really care for the chicken but the rest of my family loved it. I had to hide the last piece to save for my sister. :P"
"This was excellent! The spices were not too strong, the chicken had a great flavor and was very pretty when grilled. I used boneless,skinless chicken breasts and mixed everything in a ziploc bag and let is set overnight. The chicken was very tender and moist. Thanks for a great recipe"