Moroccan Chicken Recipe

click to rate
1 vote | 1802 views

Although I have eaten Moroccan food before, I have never made it until now. When something is new for me, I research for hours and read. I gather the "basic" way something is made and try to put my own twist on it. Here is what I came up with.

Servings: 3


Cost per serving $2.23 view details
  • Ras-El-Hanout (common spices that are used in Morrocan cuisine)
  • 2 teaspoons Garam Masala (corriander, pepper, cinnamon, cumin, cardamom)
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • This yields about two tablespoons or so.
  • You can use this for the entire dish or just a little and store the rest in an airtight container.
  • 3 boneless skinless chicken breasts (usually a whole chicken is used)
  • 1/4 cup olive oil, plus more for cooking
  • 8 oz. tomato sauce (if you have fresh tomatoes use about 3 chopped)
  • 1 eggplant (one zucchini can be used)
  • 10.5 oz can of chick peas
  • 3/4 cup chicken broth
  • 1/2 large onion chopped (about a cup and a half)
  • 3 garlic cloves chopped


  1. In a bowl combine the Ras-El-Hanout, chicken and 1/4 cup olive oil. Cover chicken well with the spices and oil and let marinate for at least three hours.
  2. In a large deep skillet brown the chicken on all sides. Remove the chicken and set aside for later use. Next add in the onions and garlic and cook until translucent. Add the chicken back to the skillet along with, the tomatoes and chicken broth. Bring to a boil, cover and simmer about 20 minutes. Now you want to add in the eggplant and simmer another 15 minutes or until soft. Lastly add in the canned chick peas and cook another 10 to 15 minutes. Top with fresh lemon juice and serve over couscous. The couscous is really simple to cook. I cooked mine in low sodium/fat free chicken broth. Just follow the directions on the box and lay chicken over top. The smells and flavors are incredible!


Add the recipe to which day?
« Today - Apr 19 »
Today - Apr 19
April 20 - 26
Apr 27 - May 03
May 4 - 10
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 568g
Recipe makes 3 servings
Calories 433  
Calories from Fat 183 42%
Total Fat 20.77g 26%
Saturated Fat 2.95g 12%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 1616mg 67%
Potassium 1218mg 35%
Total Carbs 45.69g 12%
Dietary Fiber 15.0g 50%
Sugars 9.88g 7%
Protein 20.45g 33%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment