This scrumptious Moroccan Chicken is slow cooked tender chicken, onions, carrots, tomatoes and raisins in flavored packed sauce made with all your favorite Moroccan spices and a touch of lemon. Wait till you smell this cooking. It will knock your socks off!
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.
How do you make Moroccan chicken?
First grab a small bowl and stir together the paprika, ginger, cumin, cinnamon, turmeric and cayenne. Sprinkle about one third of the spice mixture lightly over the chicken breasts and set the rest of the spice mixture aside. Cover the chicken and let rest for thirty minutes while you cut the vegetables and check your email.
Now in a heavy skillet over medium heat add a little vegetable or canola oil. Add the chicken and brown on both sides. Remove the chicken to a plate and add a little more vegetable oil. Add the carrots and onions and cook until the onion starts to become translucent and a little brown on the edges. Then reduce the heat to low and stir in the spices. Cook for about one minute stirring constantly. Pour in the chicken broth and fire roasted tomatoes letting it simmer for a few minutes. Now add the raisins and lemon juice. Place the browned chicken breasts back in the skillet, cover and let simmer for about thirty minutes turning the chicken over once.
Tips for making Moroccan Chicken
- You can make this recipe with chicken breasts, thighs, or legs. You can leave the skin on or take it off. My husband prefers breasts but it is all up to you.
- Use Hungarian sweet paprika if at all possible.
- If you don’t like raisins try dried apricots or prunes.
- This recipe can also be made in a dutch oven. Do all the steps up to the point of simmering the chicken in the sauce on the stove top. Once you get to that point and the chicken is back in the pot place the lid on the dutch oven and bake at 350 degrees for about 30 minutes or until the chicken is cooked through.
- Cover the skillet in the final step when simmering the chicken
- Chicken is cooked through when it hits an internal temperature of 165 degrees. This can be checked by inserting a meat thermometer into the thickest part of the chicken.
- Serve over couscous which is easy to prepare.
- If desired garnish with lemon slices and toasted almonds.
So what in the world are you waiting for! This delicious meal could be all yours! Add the ingredients to your shopping list today and make yourself a delicious dinner! You have worked hard this week and you deserve it!
Other chicken recipes you will love!
- Bourbon Chicken
- Chicken Chow Mein
- Coconut Chicken
- Garlic Butter Chicken
- Easy Baked Barbecue Chicken Drumsticks
Delectable and easy stove top chicken stew made with carrots, onions, tomatoes, raisins and a perfect blend of Moroccan spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 breasts 1x
- Category: main meal chicken
- Method: stove top
- Cuisine: Morroccan
- 1 tablespoon paprika
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cayenne
- 2 large chicken breasts cut lengthwise into 4 thinner breasts
- 3 tablespoons canola oil
- 1 medium onion chopped
- 2 large carrots cut in thin rounds or half rounds
- 1/2 cup chicken broth
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1/2 cup raisins
- 1 tablespoon lemon juice
- 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.
- 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.
- 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.
Keywords: Moroccan Chicken Recipe, Moroccan chicken stew, Moroccan spiced chicken, chicken, chicken breasts