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moroccan honey chicken

(3 ratings)
Recipe by
Vickie Parks
Renton, WA

A simple and quick dish, yet it's packed with of all the delicious, complex flavors for which Moroccan cuisine is so well known. The original recipe calls for skinless, boneless chicken breasts, but thighs would work equally well. Also, skin-on and bone-in chicken pieces would work OK as well. It's great served with a side of Basmati rice flavored with almonds and currants.

(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Saute

Ingredients For moroccan honey chicken

  • 4 sm
    skinless boneless chicken breasts
  • 2 tsp
    salt, or to taste
  • 2 tsp
    black pepper, or to taste
  • 1 Tbsp
    olive oil
  • 1 sm
    onion, thinly sliced
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1/2 tsp
    ground cinnamon
  • 1 Tbsp
    all-purpose flour
  • 1 1/2 cups
    low-sodium chicken broth
  • 2 Tbsp
  • 1/4 cup
  • 1 Tbsp
    lemon zest (or zest of 1 lemon)
  • 2 Tbsp
    finely chopped cilantro, for garnish

How To Make moroccan honey chicken

  • 1
    Pat chicken dry, then season chicken with salt and pepper.
  • 2
    In a heavy-duty 3-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add chicken and cook about 15 minutes or until chicken is deep golden brown. Transfer chicken to a plate and cover with foil to keep warm.
  • 3
    Reduce heat to medium. Add onion to pan and cook about 4 minutes or until softened, stirring frequently. Add cumin, paprika, cinnamon, and flour, and cook about 1 minute longer, stirring constantly. Stir in broth and honey.
  • 4
    Return chicken to pan and simmer, uncovered, 10 to 12 minutes. Transfer chicken to 4 individual serving plates.
  • 5
    Simmer sauce in pan for 3 minutes. Add the capers and lemon zest to the pan. Taste and add more salt and pepper (or other seasonings), if needed. Spoon sauce over chicken. Sprinkle with cilantro on top, and serve immediately.

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