Tonight we ate my easy Moroccan chicken recipe and it tasted fantastic.
The fragrant warm Moroccan spices mingle together with the vegetables and chicken; bursts of intense sweetness from the apricots compliments this North African dish along side the flaked almonds and fresh coriander leaves and soft cooked chickpeas, just wonderful.
I cook the Moroccan sauce first then pour it over some seared chicken breast and oven bake it until the chicken is cooked.
If you love spices combined with natural sweet flavours then you will love my Moroccan chicken recipe.
Ingredients for Jeenas Moroccan Chicken Recipe
2-4 Chicken Breasts
2-3 Carrots (sliced)
1 Onion (chopped)
2 Tomatoes (chopped)
1 Sweet Pointed Red Pepper (chopped)
1 Celery Stick (peeled all over, chopped)
Handful of Slivered/Flaked Almonds
Handful Fresh Coriander Leaves
6 Dried Apricots, I used unsulphured apricots (cut in half)
1 + 1/2 Cup Hot Water
1/2 Stock Cube (chicken or vegetable)
4 tsp Ras El Hanout
2 Garlic cloves (crushed)
1/2 Tin Chickpeas
1 tsp Honey
Olive Oil
How to make Jeenas Moroccan Chicken Recipe
Gently simmer the onions in some olive oil.
After 5 minutes add the onions and garlic, keep simmering.
After 10 minutes when the onions and tomato start to soften add the 4 tsp of Ras El Hanout spice mix.
Add carrots, apricots and sweet red peppers stir well.
Add the stock cube mixed with the hot water, simmer for 15-20 minutes.
Add the stock cube mixed with the hot water, simmer for 15-20 minutes.
Add honey and flaked almonds.
Turn off the heat and pour the Moroccan sauce into a jug or dish.
Sear the chicken breasts in some olive oil on either side for a few minutes.
Place chicken into a large oven dish.
Pour the Moroccan sauce over the chicken and cover with tin foil.
Place into a hot oven at 200C for 20-30 minutes or until chicken has cooked through.
Place into a hot oven at 200C for 20-30 minutes or until chicken has cooked through.
Minutes before the Moroccan chicken is ready to be taken from the oven add the chickpeas so they just heat through.
You add them now because they are pre cooked and you want the chickpeas to be soft in texture and not over cook.
You add them now because they are pre cooked and you want the chickpeas to be soft in texture and not over cook.
Tear fresh coriander leaves and sprinkle over the Moroccan chicken.
Enjoy Jeenas delicious Moroccan Chicken Recipe with fresh bread, rice or just as it is.
For more chicken recipes see my chicken recipes index page
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17 comments:
hey..this is an interesting recipe...chicken looks perfect,great,colourful and delicious...
I bet the flavors are just amazing! I love chicken with moroccan spices and your entire dish looks delicious. You have the best ideas, Jeena.
This is very colorful! I love oven cooked chicken with vegetables in the sauce. Thanks for visiting me!
This is the reason that I honestly want Jeena food-it's always exciting, exotic, spicey, healthful, colorful and gorgeous. Do you deliver?
What a nice recipe...I would like to try it!
it's the kind of food I like to eat ;)
zainab :)
mmm...i love moroccan flavors. this looks sensational, and i really appreciate your recipe for ras el hanout--i'd always wondered just what it consisted of. :)
looks very colour ful recipe looks very intresting will try it
This looks really good. I haven't eaten much Moroccan food but you have inspired me to try.
I love Moroccan seasonings. This looks like a tasty dish.
I would love to try this. Never tasted moroccan cuisine so far
Oh. My. Gosh!!! I'm drooling over this recipe! I absolutely love dishes like this! Your step by step photos are terrific, and the entire dish looks utterly amazing. I bet it smells divine! Love it, love it, love it!
This sounds like a flavor sensation, and it looks so colorful. Good job, Jeena!
That chicken looks really delicious and I love all the pictures!
Thank you so much everybody for your lovely feedback. :-)
Chris F sorry I deleted you comment by mistake. :-)
This sounds really tasty!
I am Moroccan and I say to you: Bravo !
Great job, nice color...
We eat this dish the most of the time in a tajine with bread or with steamed couscous.
Thanks for sharing it with the world.
Hello Jeena,
I just came back from Israel with half a pound of Ras al Hanout to be able to try this dish. It came out superb! Thank you!!!
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