Moroccan Chicken

Moroccan Chicken
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 373.7
  • Total Fat: 13.7 g
  • Cholesterol: 110.8 mg
  • Sodium: 1,955.1 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 37.2 g

View full nutritional breakdown of Moroccan Chicken calories by ingredient
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Introduction

If you want to try something outside of you box, that is so very good and pleases company give this a whirl. It is easy to make, and super yummy. If you want to try something outside of you box, that is so very good and pleases company give this a whirl. It is easy to make, and super yummy.
Number of Servings: 6

Ingredients

    I used 6 chicken thighs in this recipe w/ the skin removed bone in. You could buy boneless/skinless breast if you like or use a whole chicken.

    There is also another mixture of spices not listed above added. I made a big batch of it, and am glad I'll be making this again super soon! Here is what I did.

    Ras El Hanout: 2tb ginger, 2tb cardamon, 2tb mace, 1tb cinnamon, 1tb allspice, 1tb corriander, 1tb nutmeg, 1tb tumeric, 1/2 tb pepper

    Chicken, onion, garlic, butter & olive oil, salt & pepper, tomato's, cilantro, parsely, raisins, chick peas, carrot.


Directions

Chop the onion and garlic.
Place the butter and oil into a large pot medium heat.
Add the onion and and garlic.
Add all the spices, including 3 teaspoons of Ras El Handout.

Let this sweat for a few minutes, releasing the oils i the spices allows the flavors to mature.

Add the chicken. Cook stirring for 20 minutes (this can take longer if you are using boned pieces.

Add the tomato, cilantro, parsley, cook 20 minutes.

Add the chick peas (rinse them) and raisins and broth...enough broth to cover the chick peas.

This is stew type of dish, served with rice or couscous. I had a part of 10 last night, and there were no leftovers...and there was a lot of other food.

Number of Servings: 6

Recipe submitted by SparkPeople user 3RDTIMEISACHARM.

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