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Moroccan Spiced Chicken

Warmly spiced and simmered with sweet raisins and toasted pine nuts, this dish (adapted from the Heal Your Gut cookbook) brings the fragrant flavors of Morocco to a simple one-pan dinner. Finish with fresh herbs and a squeeze of preserved or fresh lemon for real brightness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1–2 lbs chicken
  • 3–4 carrots, shredded
  • 2 onions, shredded
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1–2 inches fresh ginger, grated
  • ¼ cup raisins (or dried apricots or prunes)
  • 1 teaspoon salt
  • 1½ teaspoons paprika
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • Fresh cracked pepper
  • 1 cup chicken broth
  • ¼ cup pine nuts, lightly toasted
  • ½ bunch fresh cilantro or parsley
  • Preserved lemon (for authentic flavor) or fresh lemon, juice and zest

Equipment

  • Large skillet
  • Medium skillet
  • Cutting board
  • Chef's knife
  • Box grater or food processor (for shredding vegetables)
  • Measuring cups and spoons
  • Small bowl (for mixing spices)
  • Tongs
  • Wooden spoon

Method
 

  1. Cook onions and carrots in oil over medium heat, 10 minutes.
  2. Add garlic, ginger, and raisins; sauté 5–10 minutes more.
  3. Mix the spices in a small bowl and coat the chicken.
  4. In a separate skillet, heat oil and cook the chicken 3–4 minutes per side.
  5. Place chicken on top of the vegetables, add broth, cover, and simmer 15–20 minutes.
  6. Slice chicken, garnish with pine nuts, herbs, and lemon. Season to taste.

Notes

Adapted from the Heal Your Gut cookbook by Boynton and Brackett, adapted for Saladmaster.