Best 6 Moroccan Chicken With Tomatoes And Honey Recipes

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**Moroccan Chicken with Tomatoes and Honey: A Flavorful Journey to North Africa**

Embark on a culinary adventure to the vibrant streets of Morocco with our tantalizing recipe for Moroccan Chicken with Tomatoes and Honey. This delectable dish combines the exotic flavors of North African spices with the sweetness of honey and the tanginess of tomatoes, creating a harmonious balance that will tantalize your taste buds.

**Introduction to the Moroccan Chicken Recipe**

Our Moroccan chicken recipe is a celebration of Moroccan cuisine, known for its bold and aromatic flavors. This dish features succulent chicken pieces marinated in a flavorful blend of spices, including cumin, ginger, paprika, and turmeric, which infuse the chicken with a rich and earthy taste. The chicken is then seared until golden brown and simmered in a vibrant sauce made from tomatoes, onions, garlic, and a touch of honey. The result is a tender and juicy chicken enveloped in a flavorful sauce that is perfect for serving over couscous or your favorite grain.

**Additional Moroccan-inspired Recipes to Explore**

In addition to the main recipe for Moroccan Chicken with Tomatoes and Honey, this article offers a collection of other Moroccan-inspired recipes that will transport you to the heart of North Africa. These recipes include:

- **Moroccan Lamb Tagine**: This classic Moroccan dish features tender lamb meat slow-cooked in a traditional tagine pot with a medley of vegetables, fruits, and aromatic spices.

- **Moroccan Vegetable Couscous**: A flavorful and colorful dish that combines steamed couscous with a variety of roasted vegetables, chickpeas, and a savory vegetable broth.

- **Moroccan Harira Soup**: A hearty and comforting soup made with a blend of lentils, chickpeas, tomatoes, and a variety of spices, often served during Ramadan.

- **Moroccan Almond Cookies**: These sweet and nutty cookies are a popular treat in Morocco, made with a combination of ground almonds, sugar, and spices.

Each of these recipes offers a unique taste of Moroccan cuisine, allowing you to explore the diverse flavors and culinary traditions of this North African country. Whether you're a seasoned cook or a beginner looking to try something new, these recipes are sure to delight your palate and transport you to the vibrant streets of Morocco.

Here are our top 6 tried and tested recipes!

MOROCCAN CHICKEN WITH TOMATOES AND HONEY



Moroccan Chicken With Tomatoes and Honey image

Make and share this Moroccan Chicken With Tomatoes and Honey recipe from Food.com.

Provided by chef zermane dit ze

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion, grated
3 tablespoons oil
1 large roasting chicken, in pieces
1 kg tomatoes, skinned and chopped
1/2 teaspoon ginger, ground
1 teaspoon cinnamon
1/2 teaspoon saffron or 1/2 teaspoon turmeric
2 -4 tablespoons clear honey
50 g almonds, coarsely chopped, blanched
1 tablespoon sesame seeds
salt
1/4-1/2 teaspoon ground pepper (need to be lightly generous on the amount 1/4 - 1/2 t to complement the sweet flavours)

Steps:

  • Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
  • Cover, and cook over low heat, stirring from time to time, for 1 hour.
  • Set oven at 400 deg F/200 deg Celsius.
  • Remove chicken from pot, and roast in oven to brown slightly.
  • Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
  • Then add the honey and stir in well.
  • Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
  • Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
  • Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.

Nutrition Facts : Calories 598.9, Fat 42.5, SaturatedFat 8.8, Cholesterol 106.9, Sodium 162.7, Carbohydrate 26.2, Fiber 5.9, Sugar 17.5, Protein 31.2

MOROCCAN CHICKEN AND SQUASH



Moroccan Chicken and Squash image

Provided by Food Network Kitchen

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
1 large turnip, peeled and cut into large chunks (about 2 cups)
1 leek (white and light green parts only), chopped
1/2 cup golden raisins
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Grated zest and juice of 1 lemon
Couscous, for serving
Fresh cilantro, for topping

Steps:

  • Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
  • Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
  • Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS



Moroccan Chicken Tagine With Honey and Apricots image

This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!

Provided by Mirj2338

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 lbs chicken pieces
1 large yellow onion
1 cup margarine (1 cup)
1/2 teaspoon turmeric
salt
1 teaspoon black pepper
2 cinnamon sticks
1 lb dried apricots or 1 lb prune
8 tablespoons honey
2 teaspoons ground cinnamon
1/2 cup peeled almonds
1 tablespoon sesame seeds
oil

Steps:

  • In a large pot, melt the margarine.
  • Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
  • Don't worry, no one will make you eat a cinnamon stick unless you really want to.
  • Add enough water to cover the chicken, about two cups.
  • Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
  • Remove the chicken pieces.
  • Add the apricots and simmer for about fifteen minutes.
  • Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
  • Add more honey if necessary.
  • When the sauce is almost ready, saute the almonds in oil.
  • Drain most of the oil from the pan, and toast the sesame seeds.
  • Return the chicken to the pot and reheat.
  • Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
  • Serve with couscous (except on Passover).

Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5

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

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

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

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 WITH TOMATOES AND HONEY



MOROCCAN CHICKEN WITH TOMATOES AND HONEY image

Categories     Chicken     Tomato     Simmer

Yield 4 people

Number Of Ingredients 14

2 tbsp sunflower oil
25g butter
1 whole chicken, quartered
1 onion, grated or very finely chopped
1 garlic clove, crushed
1 tsp ground cinnamon
good pinch of ground ginger
1.5kg tomatoes, peeled, cored and roughly chopped
2 tbsp clear honey
50g blanched almonds
1 tbsp sesame seeds
salt
freshly ground black pepper
Moroccan corn bread, to serve

Steps:

  • Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned. Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble. Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through. Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick purée, stirring frequently. Stir in the honey, cook for a minute and then return the chicken to the pan and cook for 2-3 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds. Serve with Moroccan corn bread.

Tips:

  • For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice because they have a low water content and a concentrated flavor.
  • If you don't have any honey on hand, you can substitute another sweetener, such as brown sugar or maple syrup.
  • This dish can be made ahead of time and reheated before serving. It will keep in the refrigerator for up to 3 days.
  • Serve this dish with your favorite sides, such as rice, couscous, or roasted vegetables.
  • To add a bit of heat to the dish, you can add a pinch of cayenne pepper or paprika.
  • Garnish the dish with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

This Moroccan chicken with tomatoes and honey is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the tomatoes and honey add a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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