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Moroccan Chicken
September 10, 2002

This is an interesting version of this recipe. I don't add zucchini, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast filets sauteed in 3 Tbsp olive oil. I also add one bell pepper to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. As far as the spices, I just use about 3 Tbsp curry powder from Spice Island; they do the work for you. It has cumin, coriander, fenugreek, ginger, turmeric, dill seed, black pepper, red pepper, mace, cardamon, and cloves. I add the addt'l 1/4 tsp cayenne pepper to the curry powder. I don't use chicken broth, but would like to next time. I use 1 can tomato sauce and 1/2 cup red wine. And finally, I add 1/2 cup or more walnuts and 1/2 cup raisins. These ingredients really enhance the flavor and texture of this dish. Overall, this has become one of my favorite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken broth and little olive oil.

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