Moroccan Spiced Chicken
Tired of the usual chicken stir fry recipes? For something a little more exotic, try our Moroccan Spiced Chicken. Flavorful with ginger, tumeric, and cumin, we also add date paste and apricots for a truly different flavor profile. For even more depth of flavor, try this recipe with boneless, skinless chicken thighs.
- ¼ tsp. ginger
- ¼ tsp. paprika
- ¼ tsp. turmeric
- ½ tsp. cumin
- ½ tsp. garlic powder
- ¼ tsp. salt
- 2 chicken breasts (about ¾ lb.)
- 1½ Tbsp. olive oil
- 4 carrots, thinly sliced
- 2 cloves garlic, thinly sliced
- ½ cup chicken broth
- 5 dried apricots, halved
- 1½Tbsp. DateME Date Paste
- ¼ lemon, sliced
- 1 Tbsp. cilantro, chopped
- 2 Tbsp. parsley, chopped
- 1 Tbsp. salted butter
- ¾ cup jasmine rice
- 1½-2 cups water or chicken broth
- Preheat oven to 350°F. Mix the ginger, paprika, turmeric, cumin, garlic powder and salt together. Rub the mixture all over both sides of the chicken breasts.
- Heat the olive oil in an oven-safe pan over medium high heat. Once hot, add the chicken breasts. Sear for about 1-2 minutes on each side, then set the chicken aside.
- Reduce the heat to medium and add in the sliced carrots and stir occasionally. Once the carrot slices have just started to lose their bite, add in the garlic slices. Stir for about 30 seconds, then slowly add in the chicken broth, ¼ cup at a time. Stir with a wooden spoon to help get any browned bits off of the bottom of the pan.
- Add the date paste and mix until the date paste melts into the broth.
- Add the lemon slices and apricot, then add the chicken breasts back to the pan. Bring to a boil, then turn off the heat and place the pan into the oven. Bake for about 15-20 minutes or until the chicken breasts reach an internal temperature of 375°F. Flip the breasts once while cooking.
- While the chicken is cooking, heat 1 tablespoon of butter in a pot over medium heat. Once the butter is melted and bubbling, add ¾ cup of white Jasmine rice and stir so the butter coats the rice.
- Allow the rice to cook for about 1 minute, stirring frequently. Add 1½-2 cups of water or broth. Once the pot begins to boil, reduce the heat to low, cover the pot, and cook for 12-15 minutes. Allow the rice to rest for 10 minutes after removing it from the heat.
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