Moroccan Chicken Recipe

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 14 kg chicken pieces (skin on or off); 2 onions, chopped; 12 kg pumpkin, butternut cut in 1 inch squares; 1 ½ tablespoons ras el hanout spice mix (JanS recipe); 1 cinnamon stick; ¼ teaspoon saffron thread; 1 cup chicken stock; 1 (400 g) can chopped tomatoes; 12 pitted prunes, about; 1 tablespoon honey; 1 lemon, juice of; salt and pepper; yoghurt

Servings: persons

2 tablespoons olive oil
1 14 kg chicken pieces (skin on or off)
2 onions, chopped
12 kg pumpkin, butternut cut in 1 inch squares
1 ½ tablespoons ras el hanout spice mix (JanS recipe)
1 cinnamon stick
¼ teaspoon saffron thread
1 cup chicken stock
1 (400 g) can chopped tomatoes
12 pitted prunes, about
1 tablespoon honey
1 lemon, juice of
salt and pepper
yoghurt

1
Heat olive oil in a large saucepan over medium high heat.
2
Sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
3
Transfer chicken to plate.
4
(you will have to do chicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
5
Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
6
Add the pumpkin and cook for further 2 minutes.
7
Add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
8
Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
9
Cover and simmer for about 30 minutes until chicken cooked.
10
Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
11
Serve with couscous or rice.
12
Sprinkle with couscous and add a dollop of yoghurt.

21821

kcal

Calories

2441

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 14 kg chicken pieces (skin on or off), 2 onions, chopped, 12 kg pumpkin, butternut cut in 1 inch squares, 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.

Moroccan Chicken

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