Best Easy Moroccan Style Chicken Breasts Recipes

EASY MOROCCAN-STYLE CHICKEN BREASTS

Easy Moroccan-Style Chicken Breasts image

An absolutely wonderful chicken dish, this dish has so much flavor, and is wonderful served with rice or couscous. Of coarse any part of the chicken may be used for this recipe. If you are using a 3-4 pound cut-up chicken, I suggest doubling all ingredients. I have even added in a coarsley chopped green bell pepper to this. You will love this chicken! Make certain to brown the chicken first, it improves the flavor in ths dish.

Provided by Kittencalrecipezazz

Categories Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 tablespoons oil
2 lbs boneless chicken breasts
seasoning salt (can use regular salt also)
pepper
1 medium onion, chopped
1 tablespoon fresh minced garlic (or to taste)
2 1/2 cups salsa
1/2 cup water
1/3 cup currants (or more if desired)
3 tablespoons liquid honey
1 1/2 teaspoons cumin
1 teaspoon cinnamon
3/4 cup slivered almonds

Steps:

Season chicken pieces with salt and pepper, then brown in oil on all sides.
Transfer the chicken in a greased baking dish.
In the same frypan, saute onion and garlic; spoon over the chicken in the dish.
In a bowl, combine the salsa, water, currants, honey, cumin and cinnamon; pour over the chicken; mix with clean hands to slighty coat the chicken.
If you are adding in green bell pepper, just mix in with the salsa/honey mixture.
Cover and bake for about 45-50 minutes, or until chicken is done.
Sprinkle with slivered almonds.
Delicious.

Nutrition Facts : Calories 742.3, Fat 42, SaturatedFat 8.2, Cholesterol 145.3, Sodium 1119.3, Carbohydrate 40.3, Fiber 6.7, Sugar 28.1, Protein 55.2

MOROCCAN CHICKEN

Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories World Cuisine Recipes African North African Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

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