Moroccan Chicken

Moroccan chicken is one of my ultimate favorite chicken recipes of all times. I don’t eat much poultry but when I do this one recipe I like to make.

Moroccan Chicken
I haven’t quite made anything like this before as I was not exposed to it until last week. I have never had Moroccan chicken before.

My best friend actually had some girlfriends for dinner last week and this is what she served. It was a huge hit and everyone requested the recipe.

When I got home, the next day, I gathered the ingredients, well the chicken and eggplant pretty much, as all of the other ingredients were already in my pantry and made it.

It was too a super hit so I figured I post the recipe for you to have.

I have made a few adaptations to the recipe and it still tasted and turned out superb. I omitted the eggplant oven step and made it less time consuming and simple.

This recipe does actually use quite a few different spices. If you don’t have them I strongly recommend you go to an Indian market to get them, as they will be way cheaper and you will get much more quantity for your money.

Regular supermarkets will have them but you will pay quadruple the price for a 1/4 of the amount.

I paired the Moroccan chicken with some Moroccan whole wheat couscous however you can just use brown rice if you prefer. Since it was Moroccan chicken, couscous was more appropriate to pair this dish with.

You can half the recipe to yield 4 servings instead. I must also add that if you keep the amounts you are going to need a fairly large pot to make this recipe.

Anyhow, enjoy this succulent and awesome recipe. This one is staying in my chicken repeat recipes for ever!!

Enjoy!

I paired this Moroccan chicken with some Moroccan couscous that was very easy to make and also very yummy!!

Moroccan Chicken
You will need quite a few spices for this dish but once you get them they will last you for ever, plus these are really powerful healthy spices that your body will benefit from.

 

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Moroccan chicken

Yield: 8 servings

Total Time: 1 hour 15 minutes

Ingredients:

  • 3 Tbsp olive oil
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 6 large garlic cloves, chopped
  • 1 1/2 tsp celtic salt
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 12 organic chicken thighs, fat removed
  • 12 organic chicken drumsticks, skinned
  • 1 large eggplant, unpeeled, cut into 1-inch cubes
  • 1/2 cup whole blanched almonds or slivered almonds
  • Chopped fresh cilantro

Spices

  • 2 Tbsp Hungarian sweet paprika, any other paprika will do
  • 2 tsps turmeric
  • 2 tsp ground coriander
  • 2 tsp fennel seeds, ground
  • 1 teaspoon freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 Tbsp marjoram

 

Directions:

Heat 2 tablespoons olive oil in heavy large wide pot, this is what I used, over medium heat.
Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.

Arrange all chicken in a single layer in the pot and spoon some sauce over. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.

Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Transfer chicken to a large shallow bowl. Sprinkle with almonds and cilantro.

I served this chicken with this Moroccan couscous recipe. I actually doubled the recipe for it.

Recipe adapted from Bon Appetit

Nutrition facts calculated based on the recipe giving 8 servings. Couscous was included in the calculations.


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32 comments

  1. Quick and delicious…a lovely meal!

  2. I made one small change by omitting the orange pepper and adding in a sliced onion. This dish was a huge hit with my family…really delicious. Thank you!

  3. Hi. Instead of Rice wine vineger, is that any substitute?

  4. Hi, can I substitute unrefined sugar for white sugar?

  5. I just made this again for dinner as we have snow peas in abundance in our garden. This time I substituted ketchup with ground fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good! I used my Fitday program and put the ingredients in with 5 servings and came up with 466 Calories per serving, 20 g fat, 3 Fiber, 46 g protein. I could take 48 more calories off per serving by using a non-stick skillet with a little skillet spay and leave out the olive oil. This is a nice quick ad easy recipe for all those snow peas.

  6. Can you substitute Apple Cider Vinegar for the White Vinegar or would it alter the taste too much?

  7. Less than 30 mins (including prep), and really yummy!! I added mushrooms and a few shakes of crushed red pepper – worth the try!

  8. Tried this tonight as a way to “clean” my fridge and use some veggies that I needed to get rid off – green pepper, white onion, mushrooms – and I’m so glad I did. This recipe is delicious! The hubby loved it too, he went back for seconds :) I omitted the corn starch, switched sugar for honey and used peanuts instead of cashews.

  9. This looks ridiculously good – can’t wait to give it a try! Pinned!

  10. Wow, what great shots! The dish practically jumps off the page and into my mouth. I wish! :-)

  11. Kung Pao Chicken is one of my favorite dishes to order when eating out. I love your recipe and your photos are beautiful! Thanks for sharing.

  12. This sounds so good, definitely making this for dinner soon!

  13. How can I reduce the calories, fat and salt ect and make it more of a healthy dish

    • Sodium content is very low, and saturated fat as well which is the bad fat. The other fats, polyunsaturated and monounsaturated are healthy. The dish already has a grade A so it is pretty good. If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies. Rather than that I am not sure what else you can do. Thanks for stopping by! I hope you like it.

  14. I have noticed you use a WOK to cook with but put a link for a “large skillet” in the article. Is there a specific wok you use? I’ve had several that didn’t last, and want one I can actually hand down like my cast iron skillets.
    Your dish looks delish!!

    • The one that I cooked this recipe in is actually the link for the skillet. I don’t have a wok. I have purchased two and had to throw them away both so I gave up. The link with the pan is actually the one I used :-) Sorry I can’t help you on the wok department!

  15. Miryam this is DELICIOUS!! My husband (born and raised in hong kong) said it tasted authentic!! I was so chuffed!
    I substituted rice vinegar for white wine as thats what i had in the cupboard, snow peas for sugar snap (none atm locally) and palm coconut sugar for the raw (again whats in my cupboard!) I also added 1.5tsp chilli flakes ( I assumed when you say pepper flakes you mean crushed chilli flakes?) and some garlic with the ginger as I have a ground paste!

    Your website is fast becoming my favourite!

    Thank you for sharing your passion with us!

    Kiran

  16. This recipe was soo good! It’s the best Asian recipe I’ve made at home! I used the vegetable combinations from the Kung Pao Cauliflower, substituted stevia for the sugar, and served over cauliflower fried rice – awesome!! :)

  17. Oh, and I also added some sriracha :)

  18. Do you soak your cashews before cooking with them?

  19. I served this over quinoa instead of rice. Excellent recipe & so colorful, makes it that much more appetizing! Thank you!!

  20. made this tonight ” my family went crazy! I added a teaspoon of Sesame oil and it added more yuminess! 
    THANK YOU!!!!!

  21. We made this last night and it was very good. I cut the sugar in the sauce by half, and also added in fresh green beans, mushrooms and tofu. I doubled the batch, but 5 people gobbled most of it up. Very good!

  22. This is delicious and so easy! Served it over cauliflower rice. Yum!

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