Moroccan Chicken

This Moroccan Chicken is such a flavorful dish. It's a one skillet meal that's a combination of chicken, warm spices, onions, tomatoes, dried apricots and Kalamata olives. It's sure to please your taste buds!

Prep Time25

Cook Time35

Total Time1

Course: Main Dish

Cuisine: Moroccan

Keyword: Chicken, one skillet meal, ras el hanout

Servings: servings

Calories: 504kcal

Author: MaryAnn Dwyer

Ingredients

Ras El Hanout Spice Blend

1 tsp. kosher salt
3/4 tsp. black pepper
1 tsp. ground cumin
3/4 tsp. ground ginger
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. ground coriander
1/4 tsp. cinnamon

Moroccan Chicken

3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 large yellow onion, halved and cut into 1/4-inch slices
3 cloves garlic, finely minced
2 cups crushed fire roasted tomatoes
2 cups low-sodium chicken stock
1 cup dried apricots, roughly chopped
1 Tbsp. freshly grated lemon zest
1/2 cup pitted Kalamata olives
2 tsp. fresh cilantro, finely chopped

Instructions

Ras El Hanout

Combine all ingredients and whisk together. Set aside.

Moroccan Chicken

Season the chicken with salt and pepper.
In a large deep skillet, heat the olive oil and butter over medium heat. Brown the chicken, making sure not to overcrowd for 4-5 minutes on each side until cooked through. Transfer to a plate, cover with foil and set aside while you make the sauce.
Add the onions to the skillet and cook over medium-high heat for 5-7 minutes, stirring often. Add the garlic and cook an additional minute. Reduce the heat to medium low and add the Ras el hanout spice blend and stir constantly for 1 minute.
Add your tomatoes, chicken stock, apricots and lemon zest and stir until well combined. You will want this mixture to simmer over low heat for about 15 minutes before you add your Kalamata olives followed by your cooked chicken along with any accumulated juices and cilantro and continue to cook for 5 minutes until heated though. Season to taste with salt and pepper. Remove from heat and let rest five minutes before serving. Serve over cooked pearl couscous, if desired.

Notes

As I mentioned above, you can make this recipe with chicken breasts or chicken thighs. If you substitute boneless, skinless chicken thighs just season them with salt and pepper and cook them over medium high heat for about 8-10 minutes until nice and brown. You'll remove the chicken from the skillet and proceed with the recipe. Once you add the chicken back into the sauce, you will want to continue to cook the chicken until the internal temperature of the chicken is 165 degrees F.

Nutrition