Moroccan Chicken Breasts Recipe

Name: Moroccan Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 boneless skinless chicken breasts; 1 onion, chopped; 1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/8 teaspoon saffron thread; 1 cup low sodium chicken broth; 2 ounces kumquats, quartered lengthwise, seeded; 2 ounces prunes, pitted; 1 tablespoon honey; 4 cups cooked rice or 4 cups couscous; 2 tablespoons fresh cilantro, chopped

Servings: persons

1 tablespoon olive oil
4 boneless skinless chicken breasts
1 onion, chopped
1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon saffron thread
1 cup low sodium chicken broth
2 ounces kumquats, quartered lengthwise, seeded
2 ounces prunes, pitted
1 tablespoon honey
4 cups cooked rice or 4 cups couscous
2 tablespoons fresh cilantro, chopped

1
In large heavy skilled, heat olive oil over medium-high heat.
2
Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
3
Transfer chicken to plate.
4
Pour off all but thin film of fat from skillet, then add onions.
5
Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
6
Add squash & stir 2 minutes.
7
Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
8
Add chicken stock & bring to boil, scrapping up browned bits.
9
Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
10
Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
11
Uncover & boil until liquid thickens to sauceconsistency, if necessary.
12
Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
13
Mound rice or couscous on plates, then spoon shicken & sauce over.
14
Sprinkle with cilantro & enjoy!

1395

kcal

Calories

Fat

153

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 boneless skinless chicken breasts, 1 onion, chopped, 1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces, and more.

Yes, Moroccan Chicken Breasts 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 Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions