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Moroccan-Style Chicken with Butternut Squash Noodles

Rated as 5 out of 5 Stars

"Delicious Moroccan-inspired chicken dish served with butternut squash noodles."
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40 m servings 402
Original recipe yields 6 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
  3. Bake in the preheated oven until just tender, 7 to 10 minutes.
  4. Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
  5. Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
  6. Plate each portion with butternut squash, cooked rice, chicken, and topping.


  • Cook's Note:
  • If you don't have a spiralizer, you can roast the squash and cut it into cubes instead.

Nutrition Facts

Per Serving: 402 calories; 16.5 36.8 27.2 75 113 Full nutrition

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Read all reviews 2
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Could not find Moroccan Spice in my grocery store, so I bought Jamaican and it substituted nicely. Cubed the chicken and squash. Added some cinnamon and ginger to the squash pre-baking, a can o...

Super yummy and easy to make