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Moroccan Chicken
Reviews:
April 23, 2006

I gave this 5 stars, but only after making drastic changes. Just looking at the recipe it is apparent that the recommended amount of spices wouldn't be enough. I either doubled or tripled all the spices (I didn't have paprika or turmeric so I omitted those, but I added white pepper, coriander, chili powder, and cinnamon to taste. I also used cumin powder as well as black cumin seeds). I also put in about 6 small-medium cloves of garlic and 2 tbsp fresh ginger. I didn't have sun-dried tomatoes so I omitted those, but I did add in a whole (large) can of diced tomatoes (rather than crushed). I also used the liquid from the chick peas. I threw everything except chicken in a dutch oven and simmered it til veggies & chick peas were tender - maybe 20-30 min. Meanwhile, I sauteed the chicken in olive oil, garlic and salt & pepper and when it was almost cooked I added it to the stewing veggies and spices and cooked it about 10 min longer. I cooked up some couscous with cinnamon & raisins and served the chicken and veg over the couscous. The sweetness of the cinnamon-raisin couscous was delicious with the spicy and flavorful chicken dish. It was so yummy!! I recommend using this recipe as a guideline but not following it literally - make it your own and you will probably like it!

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars