moroccan chicken

a recipe by
Beth Pierce
Old Monroe, MO

Are you tired of the same old chicken recipes? Do you love dishes bursting with flavor? Do you appreciate the smell of a fine recipe simmering on the stove? If you answered yes to any of those questions than this Moroccan chicken is perfect for you.

serves 4
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For moroccan chicken

  • 1 Tbsp
  • 1 1/2 tsp
    ground ginger
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground turmeric
  • 1/8 tsp
    ground cayenne
  • 2
    large chicken breasts cut lengthwise into 4 thinner breasts
  • 3 Tbsp
    canola oil
  • 1
    medium onion chopped
  • 2
    large carrots cut in thin rounds or half rounds
  • 1/2 c
    chicken broth
  • 1
    (14.5 ounce) can fire roasted diced tomatoes
  • 1/2 c
  • 1 Tbsp
    lemon juice

How To Make moroccan chicken

  • 1
    In a small bowl stir together the paprika, ginger, cumin, cinnamon, turmeric and cayenne. Sprinkle 1/3 of the mixture evenly over the chicken breasts. Set the rest of the spice mixture aside. Cover the chicken and let rest for 30 minutes.
  • 2
    Add 1 1/2 tablespoons oil to a heavy skillet over medium heat. Add chicken and brown on both sides. Remove chicken to plate. Add 1 1/2 tablespoons oil to the skillet. Add carrots and onions; cook until the onion starts to become translucent and slightly brown on the edges.
  • 3
    Reduce heat to low and stir in the remaining spices; cook for 1 minute stirring constantly. Pour in chicken broth and fire roasted tomatoes; simmer for 2-3 minutes. Add raisins, lemon juice, and browned chicken breasts. Cover and simmer for 25-30 minutes turning the chicken over once. If desired garnish with lemon slices and toasted slivered almonds.