Moroccan Chicken Recipe

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 lb chicken - boneless breast or thigh (better); 4-6 clove garlic, finely chopped; 2 T oregano; 1/8 - 1/4 red pepper flake; coarse salt and freshly ground black pepper to taste; 1/2 cup pitted prunes, quartered; 1/2 cup pitted Spanish green olives, halved (use part Kalamata if desired); 2 T capers with a bit of juice; 2 T red wine vinegar; 2T olive oil; 1/2 preserved lemon, rinsed and chopped; 2 bay leaves; 1 T brown sugar; 4T Italian parsley finely chopped

Servings: persons

2-3 lb chicken - boneless breast or thigh (better)
4-6 clove garlic, finely chopped
2 T oregano
1/8 - 1/4 red pepper flake
coarse salt and freshly ground black pepper to taste
1/2 cup pitted prunes, quartered
1/2 cup pitted Spanish green olives, halved (use part Kalamata if desired)
2 T capers with a bit of juice
2 T red wine vinegar
2T olive oil
1/2 preserved lemon, rinsed and chopped
2 bay leaves
1 T brown sugar
4T Italian parsley finely chopped

1
Cut chicken into serving pieces (breasts into 3-4 and thighs into 2-3)
2
In a large bowl combine chicken garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, llemon and bay leaves.
3
Cover and marinate, refrigerated, overnight.
4
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar (or omit)
5
Bake for 30 - 40 minutes until chicken done. Let sit 15 minutes. Sprinkle with parsley. Serve with rice pilaf or other grain.
6
Good hot, warm or cold.
7
Adapt to taste.

951

kcal

Calories

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: 2-3 lb chicken - boneless breast or thigh (better), 4-6 clove garlic, finely chopped, 2 T oregano, 1/8 - 1/4 red pepper flake, 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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