Best 6 Moroccan Chicken For One Recipes

Tantalize your taste buds with the exotic flavors of Morocco with this delectable chicken dish. Originating from the vibrant culinary traditions of North Africa, Moroccan chicken is a symphony of spices, aromatic herbs, and succulent chicken, slow-cooked to perfection. Immerse yourself in the heady scents of cumin, paprika, turmeric, and ginger, expertly blended to create a rich and flavorful marinade. This tantalizing dish promises a culinary journey like no other, transporting you to the bustling souks and aromatic spice markets of Morocco.

The article features a collection of three enticing recipes, each offering a unique take on this classic dish. The first recipe showcases the traditional Moroccan chicken with its vibrant blend of spices and slow-cooked perfection. The second recipe introduces a tantalizing twist with the addition of preserved lemons, adding a delightful sour and salty dimension to the dish. Finally, the third recipe presents a modern interpretation with a creamy almond sauce, infusing the chicken with a smooth and nutty richness.

Whether you're a seasoned home cook or just starting your culinary adventure, these recipes provide a step-by-step guide to creating an authentic and unforgettable Moroccan chicken dish. Discover the art of Moroccan cuisine and embark on a flavorful expedition with this diverse selection of recipes.

Here are our top 6 tried and tested recipes!

MOROCCAN CHICKEN

Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories World Cuisine Recipes African North African Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

ONE-POT MOROCCAN CHICKEN

One-Pot Moroccan Chicken image

The flavors of Morocco in an easy one-pot chicken recipe.

Provided by margaretnewyork66

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes, with liquid
2 medium carrots, chopped
2 stalks celery, sliced
½ cup water
¼ cup olives, or to taste
2 tablespoons raisins, or to taste
1 tablespoon minced fresh ginger root
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro, or to taste

Steps:

Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
Stir in lemon juice and garnish with cilantro.

Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g

MOROCCAN CHICKEN

Moroccan chicken image

Spice up your evening with this simple chicken supper

Provided by Good Food team

Categories Lunch, Supper

Time 30m

Number Of Ingredients 8

Ingredients

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spice mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

Steps:

Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium

MOROCCAN CHICKEN FOR ONE

Moroccan Chicken for One image

This fast-cooking Moroccan chicken is sweetened with honey, warmed by ginger, and flecked with fresh tomatoes. It's the perfect dish for a solo meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 garlic cloves, slivered
2 medium tomatoes, cored and coarsely chopped (about 1 3/4 cups)
3/4 teaspoon ground ginger
1/2 cup packed chopped fresh cilantro
1 1/2 teaspoons honey
1 boneless, skinless chicken breast half (about 6 ounces)
1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup)
Coarse salt and ground pepper
Couscous for One

Steps:

So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

MOROCCAN CHICKEN ONE POT

Moroccan Chicken One Pot image

This simple and fragrant one pot makes a simple yet special meal for family or firends. Serve with cous cous. From Good Food Magazine.

Provided by English_Rose

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

4 boneless skinless chicken breasts
3 tablespoons olive oil
2 onions, one roughly chopped, one sliced
4 ounces tomatoes
4 ounces ginger, roughly chopped
3 garlic cloves, peeled
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon cinnamon
1 butternut squash, peeled, deseeded and cut into chunks
2 1/4 cups chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
4 ounces dried cherries
1 red onion, finely chopped
1 lemon, zest
10 mint leaves
4 ounces feta, crumbled
couscous
natural yoghurt

Steps:

Season the chicken with salt and pepper. Heat 2tbs of the oil in a flameproof dish then brown the chicken on all sides. Remove the chicken to a plate.
In a food processer or with a blender whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil until softened then add the spices and fry for a further minute until fragrant. Add the paste and fry for another few minutes to soften.
Return the chicken to the dish with the squash, broth, sugar and vinegar. Bring to a simmer then cook for 30 minutes until the chicken is cooked through. Lift the chicken out and stir in the cherries then continue simmering the sauce to thicken while you shred the chicken into bite sized chunks. Stir the chicken back into the sauce and season with salt and pepper.
Mix the red onion, lemon zest, mint and feta. Scatter over the dish then service with couscous and yoghurt.

Nutrition Facts : Calories 422.7, Fat 15, SaturatedFat 5.1, Cholesterol 68.2, Sodium 615.4, Carbohydrate 50.4, Fiber 8.8, Sugar 13.5, Protein 26.2

MOROCCAN CHICKEN ONE-POT

Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 18

Ingredients

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

Tips:

Use a well-seasoned cast iron skillet. This will help to create a flavorful crust on the chicken and prevent it from sticking.
Sear the chicken over medium-high heat until it is golden brown on both sides. This will help to lock in the juices and create a flavorful crust.
Reduce the heat to medium-low and cook the chicken for 8-10 minutes per side, or until it is cooked through.
Add the sauce to the skillet and cook for 5 minutes, or until it is heated through.
Serve the chicken immediately with your favorite sides.

Conclusion:

This Moroccan chicken recipe is a quick and easy weeknight meal that is packed with flavor. The chicken is juicy and tender, and the sauce is flavorful and aromatic. Serve this dish with your favorite sides, such as couscous, rice, or vegetables.