moroccan honey chicken
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.
prep time
15 Min
cook time
35 Min
method
Saute
yield
4 serving(s)
Ingredients
- 4 small skinless boneless chicken breasts
- 2 teaspoons salt, or to taste
- 2 teaspoons black pepper, or to taste
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 1/2 cups - low-sodium chicken broth
- 2 tablespoons honey
- 1/4 cup - capers
- 1 tablespoon lemon zest (or zest of 1 lemon)
- 2 tablespoons finely chopped cilantro, for garnish
How To Make moroccan honey chicken
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Step 1Pat chicken dry, then season chicken with salt and pepper.
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Step 2In 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.
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Step 3Reduce 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.
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Step 4Return chicken to pan and simmer, uncovered, 10 to 12 minutes. Transfer chicken to 4 individual serving plates.
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Step 5Simmer 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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