Easy Moroccan Chicken Recipe

Name: Easy Moroccan Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 People
Ingredients: 8 ounces chicken breast; salt and pepper; 1/2 tablespoon extra-virgin olive oil; 2 cups cauliflower; 3/4 cup carrot sliced; 1/2 cup sweet onion; 1 1/2 teaspoons fresh ginger; 1 1/2 teaspoons ground cumin; 1 teaspoon cinnamon; 1/4 teaspoon paprika; 1/8 teaspoon ground allspice; 3/4 cup orange juice; 1/2 cup crushed tomatoes; 2 Medjool dates; 1/2 cup cilantro; 2 tablespoons roasted pistachios; 1/2 a small cucumber

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
2 People
Calories
427 kcal
Course
Main Course, Dinner
Cuisine
Moroccan

Easy Moroccan Chicken Recipe

Amanda Martinez

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This fragrant, one-pan Easy Moroccan Chicken Recipe is loaded with bold flavors and simple enough to make on a weeknight!

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Ingredients

Servings

8 ounces chicken breast about 2 small breasts
salt and pepper
1/2 tablespoon extra-virgin olive oil
2 cups cauliflower cut into bite-sized pieces
3/4 cup carrot sliced about 1 large carrot
1/2 cup sweet onion roughly chopped
1 1/2 teaspoons fresh ginger minced
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/4 teaspoon paprika
1/8 teaspoon ground allspice
3/4 cup orange juice not from concentrate
1/2 cup crushed tomatoes
2 Medjool dates sliced
1/2 cup cilantro minced, plus additional for garnish
2 tablespoons roasted pistachios roughly chopped
1/2 a small cucumber thinly sliced

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Instructions

Using a meat mallet (or a rolling pin), pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.
Heat the olive oil in a large skillet on medium-high heat. Cook the chicken breast until golden brown, about 1-1.5 minutes. Flip and repeat on the other side. Transfer to a plate.
Turn the heat down to medium and add the cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and allspice to the pan. Cook, stirring frequently, until the veggies just begin to soften and the spices are fragrant, about 3 minutes.
Stir in the orange juice, crushed tomatoes, and sliced dates. Turn the heat up to high and bring to a boil. Boil for 2 minutes. Reduce the heat to medium and simmer, stirring frequently, until the sauce begins reducing and thickening, about 5 minutes. Season to taste with salt and pepper.
Place the chicken back into the pan, nestle it into the veggies, and spoon some sauce on top. Cover and reduce the heat to medium-low. Cook until the chicken is no longer pink inside, about 10 minutes.
Stir in the cilantro, then divide the chicken between two plates. Top each with the chopped pistachios, and serve with the sliced cucumbers on the side.
Garnish with extra cilantro, if desired, and enjoy!

Nutrition Information

Show Details

Serving 528g Calories 427kcal (21%) Carbohydrates 39.6g (13%) Protein 44g (88%) Fat 12.1g (19%) Saturated Fat 1.1g (6%) Cholesterol 97mg (32%) Sodium 341mg (14%) Potassium 1224mg (35%) Fiber 9g (36%) Sugar 23.7g (47%) Vitamin A 6000IU (120%) Vitamin C 185.6mg (206%) Calcium 140mg (14%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 2People

Amount Per Serving

Calories 427 kcal

% Daily Value*

Serving	528g
Calories	427kcal	21%
Carbohydrates	39.6g	13%
Protein	44g	88%
Fat	12.1g	19%
Saturated Fat	1.1g	6%
Cholesterol	97mg	32%
Sodium	341mg	14%
Potassium	1224mg	26%
Fiber	9g	36%
Sugar	23.7g	47%
Vitamin A	6000IU	120%
Vitamin C	185.6mg	206%
Calcium	140mg	14%
Iron	6.1mg	34%