Moroccan Chicken Recipe

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 chicken breasts, cut up; salt and pepper; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tablespoon chopped gingerroot; 1 teaspoon cumin; 1 teaspoon cinnamon; ½ teaspoon saffron thread, crushed; ¼ teaspoon cayenne; 1 (28 ounce) can whole tomatoes, with juices; ¼ cup honey; 1 tablespoon lemon juice; salt and pepper; 1 tablespoon sesame seeds, toasted; ¼ cup cilantro leaf

Servings: persons

3 tablespoons olive oil
2 chicken breasts, cut up
salt and pepper
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon chopped gingerroot
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon saffron thread, crushed
¼ teaspoon cayenne
1 (28 ounce) can whole tomatoes, with juices
¼ cup honey
1 tablespoon lemon juice
salt and pepper
1 tablespoon sesame seeds, toasted
¼ cup cilantro leaf

1
Heat oil in a large deep skillet.
2
Season chicken with salt and pepper and brown well.
3
Remove from skillet.
4
Discard all but 2 tbsp/25 mL fat from pan.
5
Add onions, garlic and ginger.
6
Cook until tender.
7
Add cumin, saffron, cinnamon and cayenne.
8
Cook 30 seconds.
9
Add tomatoes, breaking them up with a spoon.
10
Bring to a boil.
11
Return chicken to pan.
12
Combine with sauce.
13
Cover and simmer gently 30 minutes.
14
Remove chicken from pan and keep warm.
15
Add honey, lemon, salt and pepper to tomatoes in pan.
16
Cook, reducing juices, stirring often, uncovered, until thick.
17
Spoon sauce over chicken.
18
Sprinkle with sesame and cilantro.
19
IF USING COUSCOUS:.
20
Cook 3 cups/750 mL Israeli couscous in a large pot of boiling water for 5 to 6 minutes until tender.
21
Drain well and toss with 2 tbsp/25 mL butter or garlic olive oil and salt and pepper to taste.
22
Serve with the chicken.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 chicken breasts, cut up, salt and pepper, 1 onion, finely chopped, and more.

Yes, Moroccan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions