Best 11 Moroccan Style Chicken Recipes

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Take a culinary journey to Morocco and discover the tantalizing flavors of authentic Moroccan-style chicken. From the vibrant medinas of Marrakech to the serene coastlines of Essaouira, the aromatic spices and succulent textures of Moroccan cuisine captivate the senses. In this article, we will embark on an exploration of the culinary traditions and techniques that bring Moroccan-style chicken to life, unveiling the secrets behind its captivating flavors and providing you with all the necessary information to recreate these dishes in your own kitchen.

Let's cook with our recipes!

MOROCCAN-STYLE CHICKEN PIE



Moroccan-Style Chicken Pie image

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Chicken     Bake     Sauté     High Fiber     Father's Day     Dinner     Raisin     Almond     Winter     Cinnamon     Phyllo/Puff Pastry Dough     Butter     Bon Appétit     Peanut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 20

Filling:
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken thighs
1/4 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Phyllo:
1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)

Steps:

  • For filling:
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
  • Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
  • For phyllo:
  • Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
  • Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
  • Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS



Moroccan-Style Chicken Phyllo Rolls image

These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Categories     Chicken     Egg     Bake     Cocktail Party     Almond     Spice     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet     Appetizer     Hors D'Oeuvre

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 pound chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted , cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Make filling:
  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
  • When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
  • Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
  • Make rolls:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
  • Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
  • Transfer rolls to a rack to cool slightly.

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW



Moroccan-Style Chicken and Root Vegetable Stew image

Categories     Chicken     Fruit     Herb     Onion     Potato     Poultry     Tomato     Vegetable     Stew     Low Fat     High Fiber     Wheat/Gluten-Free     Currant     Dried Fruit     Parsnip     Turnip     Sweet Potato/Yam     Winter     Healthy     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
  • Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

MOROCCAN-STYLE CHICKEN WITH BUTTERNUT SQUASH NOODLES



Moroccan-Style Chicken with Butternut Squash Noodles image

Delicious Moroccan-inspired chicken dish served with butternut squash noodles.

Provided by FSHELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 cups spiralized butternut squash
3 tablespoons olive oil, divided
salt and ground black pepper to taste
2 tablespoons butter
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 teaspoon Moroccan spice mix (such as McCormick®), or to taste
½ cup orange juice
¼ cup chopped dried apricots
¼ cup dried cranberries
¼ cup chopped dates
¼ cup almond slivers
2 cups cooked rice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
  • Bake in the preheated oven until just tender, 7 to 10 minutes.
  • Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
  • Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
  • Plate each portion with butternut squash, cooked rice, chicken, and topping.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 36.8 g, Cholesterol 74.6 mg, Fat 16.5 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 4.4 g, Sodium 113.4 mg, Sugar 13.9 g

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)



Chicken or Turkey Meatballs (Moroccan Style) image

My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.

Provided by FDADELKARIM

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground chicken (I prefer chicken) or 1 lb ground turkey (I prefer chicken)
2 tablespoons fresh parsley, finely chopped (My addition, not hers) (optional)
1/2 medium onion, grated (The key to great meatballs & I dislike onion)
1 1/2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup oil
1/2 cup flour, to coat (optional)

Steps:

  • Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
  • Make 1 inch balls flattened to about 1/2 inch thickness.
  • Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
  • Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
  • Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
  • Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

MOROCCAN STYLE CHICKEN PHYLLO ROLLS



Moroccan Style Chicken Phyllo Rolls image

THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

Provided by SkinnyMinnie

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 (3 inch) cinnamon sticks
1/4 cup sliced almonds, toasted and coarsely chopped
2 large eggs, lightly beaten
1/2 cup butter, melted
8 phyllo pastry sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
  • Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
  • Transfer chicken with tongs to a bowl, reserving liquid.
  • When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
  • Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
  • Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
  • Stir in the shredded chicken along with the chopped toasted almonds.
  • Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
  • Stir the scrambled egg into the filling.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
  • Brush the 1 sheet GENEROUSLY with melted butter.
  • Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
  • Cut the phyllo sheets in half, then arrange one half in front of you to work with.
  • Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
  • Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
  • Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
  • Make another roll with remaining half of phyllo sheets.
  • Make 6 more rolls in same manner, transferring to cutting board.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
  • Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
  • Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
  • Transfer rolls to a rack to cool slightly.

SLOW COOKER MOROCCAN-STYLE CHICKEN & POTATO STEW



Slow Cooker Moroccan-Style Chicken & Potato Stew image

A flavorful crock pot recipe made with chicken drumsticks and Simply Potatoes® slowly cooked in a spicy combination of Moroccan seasonings. If you like a lot of heat in your stew opt for the higher range of ground red pepper and crushed red pepper.

Provided by Simply Potatoes

Categories     Chicken

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
1 (24 ounce) package chicken drumsticks
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 1/2 cups baby carrots
2 teaspoons ground cumin
2 teaspoons ground ginger
1/2-1 teaspoon ground red pepper
1/2-1 teaspoon crushed red pepper flakes
1 (14 ounce) can chicken broth
1 (14 ounce) can stewed tomatoes, un-drained
1/2 cup raisins
1 teaspoon lemon juice

Steps:

  • In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
  • In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
  • Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving. Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.

MOROCCAN STYLE CHICKEN WINGS



Moroccan Style Chicken Wings image

Provided by Food Network

Time 9h

Yield 4 servings

Number Of Ingredients 24

12 chicken wings, halved
1 1/2 teaspoons ground coriander
4 cloves garlic, mashed
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/2-ounce chili peppers
2 large cloves garlic
2 tablespoons lemon juice
1 tablespoon white vinegar
6 tablespoons butter
1 1/2 cups pureed canned plum tomatoes
4 cloves garlic, mashed
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
Salt and cayenne
1 cup yogurt, drained
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.;

MOROCCAN-STYLE ROAST CHICKEN



Moroccan-Style Roast Chicken image

Provided by Kelsey Bunker

Categories     Chicken     Roast     Dinner     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup ( 1/2 stick) unsalted butter, melted
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 (4 3/4- to 5-pound) whole chicken, rinsed, patted dry

Steps:

  • Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
  • Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.

MOROCCAN-STYLE CHICKEN WITH LENTILS



Moroccan-Style Chicken With Lentils image

This rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous. Can be frozen for up to one month.

Provided by English_Rose

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
8 boneless skinless chicken thighs
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
salt and pepper
1 large onion, finely sliced
2 ounces split red lentils
14 ounces chopped tomatoes
1 tablespoon tomato ketchup
3 cups chicken stock
1 cinnamon stick
5 ounces dried apricots
1 ounce mint leaf, to serve (optional)

Steps:

  • Heat oven to 350°F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper and paprika together, then rub all over the chicken thighs on both sides.
  • Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides.
  • You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  • Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Season to taste.
  • Can be cooled and frozen at this stage for up to 1 month.
  • Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

MOROCCAN-STYLE CHICKEN



Moroccan-Style Chicken image

This comes from an Empire Kosher cookbook. I haven't yet tried it, but will soon. Note that it is kosher for Passover.

Provided by Susiecat too

Categories     Chicken

Time 1h40m

Yield 5 serving(s)

Number Of Ingredients 12

5 chicken quarters
1/4 cup olive oil (for frying)
salt and pepper
1 teaspoon cinnamon
2 tablespoons honey
1/2 lb prune
6 ounces dried apricots
6 ounces golden raisins
2 green apples
3 ounces whole almonds, blanched
1 cup water
1 cup dry white wine

Steps:

  • Heat oil in a large, heavy frying pan.
  • Brown chicken pieces, seasoning with salt, pepper, cinnamon and honey.
  • Scatter the dried fruits around the chicken.
  • Pour in water and wine. Bring to a boil then lower flame and simmer for about 1 1/2 hours, or until sauce is thick and chicken is tender.
  • Peel and core the apples and cut into quarters. Add to the pot and cook until soft.
  • In a separate fry pan, brown the almonds until golden in a little oil.
  • Serve chicken pieces with fruit spooned on top and sprinkled with almonds.

Tips:

  • Use a whole chicken: A whole chicken provides more flavor and moisture than just using chicken breasts or thighs.
  • Marinate the chicken overnight: This allows the flavors of the marinade to penetrate the chicken and make it more flavorful.
  • Use a variety of spices: Moroccan cuisine is known for its use of spices, so don't be afraid to experiment with different combinations.
  • Cook the chicken until it is fall-off-the-bone tender: This will ensure that the chicken is cooked through and juicy.
  • Serve the chicken with a variety of sides: Moroccan chicken is often served with couscous, rice, or vegetables.

Conclusion:

Moroccan-style chicken is a flavorful and versatile dish that can be enjoyed for lunch or dinner. With its combination of spices, herbs, and vegetables, Moroccan chicken is a healthy and delicious option that is sure to please everyone at the table.

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