Moroccan Chicken Recipe

Tonight we ate my easy Moroccan chicken recipe and it tasted fantastic.

The fragrant warm Moroccan spices mingle together with the vegetables and chicken; bursts of intense sweetness from the apricots compliments this North African dish along side the flaked almonds and fresh coriander leaves and soft cooked chickpeas, just wonderful.

I cook the Moroccan sauce first then pour it over some seared chicken breast and oven bake it until the chicken is cooked.

If you love spices combined with natural sweet flavours then you will love my Moroccan chicken recipe.

Ingredients for Jeenas Moroccan Chicken Recipe
2-4 Chicken Breasts
2-3 Carrots (sliced)
1 Onion (chopped)
2 Tomatoes (chopped)
1 Sweet Pointed Red Pepper (chopped)
1 Celery Stick (peeled all over, chopped)
Handful of Slivered/Flaked Almonds
Handful Fresh Coriander Leaves
6 Dried Apricots, I used unsulphured apricots (cut in half)
1 + 1/2 Cup Hot Water
1/2 Stock Cube (chicken or vegetable)
4 tsp Ras El Hanout
2 Garlic cloves (crushed)
1/2 Tin Chickpeas
1 tsp Honey
Olive Oil

How to make Jeenas Moroccan Chicken Recipe

Gently simmer the onions in some olive oil.

After 5 minutes add the onions and garlic, keep simmering.

After 10 minutes when the onions and tomato start to soften add the 4 tsp of Ras El Hanout spice mix.

Add carrots, apricots and sweet red peppers stir well.

Add the stock cube mixed with the hot water, simmer for 15-20 minutes.

Add honey and flaked almonds.

Turn off the heat and pour the Moroccan sauce into a jug or dish.

Sear the chicken breasts in some olive oil on either side for a few minutes.

Place chicken into a large oven dish.

Pour the Moroccan sauce over the chicken and cover with tin foil.

Place into a hot oven at 200C for 20-30 minutes or until chicken has cooked through.

Minutes before the Moroccan chicken is ready to be taken from the oven add the chickpeas so they just heat through.

You add them now because they are pre cooked and you want the chickpeas to be soft in texture and not over cook.