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Moroccan Chicken

I bring you a wonderful recipe for spicy Moroccan Chicken inspired by Grandma's Kitchen made with simple ingredients you might already have in your pantry. Grab some prunes and sherry– and get to it already!
Course Main Course
Cuisine Middle Eastern
Keyword chicken tajine, chicken with prunes, healthy chicken dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Calories 615kcal

Ingredients

  • 1 1/2 pounds cut up chicken pieces (I used thighs)
  • 1/4 cup liquid aminos
  • 1/4 cup fresh lemon juice
  • 1/4 cup medium-dry sherry
  • 1/4 cup raw honey
  • 1/2 teaspoon ground thyme
  • 1 teaspoon curry powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ginger
  • 1/4 teaspoon black pepper
  • 1 clove garlic pressed
  • 2 tablespoons extra virgin olive oil
  • 8 pitted prunes
  • 8 apricot halves

Instructions

  • Whisk together the liquid aminos, sherry, lemon juice, honey, garlic and the remaining spices. Place the marinade with the chicken pieces into a resealable bag, and marinate for at least 1 hour or overnight.
  • Heat the olive oil in a skillet over medium-high heat. Cook the chicken pieces in the oil until browned on all sides.
  • Sprinkle the chicken with dried prunes and apricots, and pour the remaining marinade into the skillet. Bring to a simmer, cover and cook for 15-20 minutes.
  • Uncover the skillet and simmer until the sauce looks slightly thickened. This will take another 10-12 minutes.
  • An instant-read digital thermometer should read around 165 degrees Fahrenheit.
  • Serve over sea kelp noodles, veggies or cauliflower rice. Whatever you want!!

Notes

I topped mine off with a sprinkle of nutritional yeast. I just like the color, seriously ;)

Nutrition

Calories: 615kcal | Carbohydrates: 44g | Protein: 31g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 1082mg | Potassium: 718mg | Fiber: 3g | Sugar: 34g | Calcium: 31mg