Moroccan Chicken

| Linda


I’ve always longed to visit Morocco…the spices alone would draw me to this fascinating country. One day I hope to visit but until I do I will have to settle for making their delicious cuisine at home. In this Moroccan Chicken recipe I combined all the wonderful herbs and spices known for that region with chicken thighs, sweet potatoes and dried mango. They love mixing sweet with savory and by combining these flavors you get something really unique and oh so good! I hope you’ll try this one at home in lieu of going abroad…

Moroccan Chicken
6 skinless chicken thighs
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon parsley
1/2 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
pinch saffron
1-2 tablespoons extra virgin olive oil
2 large sweet potatoes, peeled & diced
1 lemon, sliced & de-seeded
1/4 cup chopped dried mango
1 cup chicken broth
fresh cilantro for garnish

In a small jar, combine the cumin, paprika, turmeric, parsley, coriander, oregano, cinnamon, ginger, nutmeg, salt & saffron. Sprinkle seasonings on chicken.

Heat the olive oil in a large skillet. Brown the chicken five minutes on each side. Add the diced sweet potatoes, dried mango and lemon slices.

Pour in the cup of chicken broth. Bring to a boil; reduce heat and simmer, covered for 20 minutes until chicken is cooked through and sweet potatoes are tender. Scoop into a bowl and garnish with cilantro. Serve. You can add a side of rice if you like. Or you can tear some rolls apart and dip in the delicious broth…like I did!

Enjoy!

Linda~

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Moroccan Chicken

32 thoughts on “Moroccan Chicken”

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  15. Wow, this dish looks absolutely gorgeous. I too love Moroccan flavors, it is just so flavorful. I have a tagine that someone bought me as a gift and I’d love to try this out in it, I’ve never cooked in a tagine vessel before. Have you changed your site? It looks just lovely, and the pictures just so vibrant and colorful, well done on the photography!

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    1. Thanks Loretta! I’ve thought of buying a tagine to use for cooking but to be honest I think my good-old dutch oven does the job! But I’d love to see some recipes that you make with yours! And thanks about the photography – I’m still learning (on-the-job training, I guess!)

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