This Moroccan Chicken is the kind of dish that instantly transports your taste buds with every bite. Tender, juicy chicken is infused with a warm blend of aromatic spices that create layers of flavor, rich, slightly smoky, and perfectly balanced with subtle hints of sweetness. It’s the kind of meal that feels special enough for entertaining, yet simple enough to bring to your own dinner table any night of the week.
What makes this dish truly shine is how the ingredients come together so effortlessly. Fragrant spices, savory chicken, and a medley of complementary flavors simmer into a beautifully cohesive dish that tastes like it’s been cooking all day, even though it’s surprisingly easy to prepare. The result is a comforting, restaurant-quality meal that fills your kitchen with irresistible aromas and your table with something truly memorable.
Whether you’re looking to elevate your weeknight dinner routine or impress guests with something a little different, this Moroccan Chicken delivers. Serve it over fluffy rice, alongside warm flatbread, or with a simple side of vegetables to soak up every last bit of that incredible sauce. It’s a flavorful, satisfying dish that’s sure to become a repeat favorite in your home.
Ingredients
1-1/2 tsp paprika
1-1/4 tsp. salt
Pepper to taste
1/2 tsp. onion powder
1/2 tsp. garlic powder
1-1/2 tsp. cumin
4 boneless chicken breasts
2 Tbsp. extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 shallot, diced
1 cup grape tomatoes, sliced in half
1 cup white wine
1 cup chicken broth
4 sprigs fresh oregano
1/2 tsp. saffron threads
1 lemon, juiced
3 sprigs fresh rosemary, leaves only
1/2 tsp. coriander
1/2 cup black olives
1/2 cup sun-dried tomatoes in oil
2 Tbsp. fresh Italian parsley, chopped fine for garnish
Chopped chives for garnish
Instructions
In a small bowl, mix paprika, salt, pepper, onion powder, cumin and garlic powder. Mix well.
Season the chicken with the spice mix.
Cook chicken in extra-virgin olive oil until the internal temperature reaches 160 degrees and it is browned on both sides. Remove the chicken from the pan.
In the same skillet, saute the onion, garlic and shallot in olive oil.
Add tomatoes and cook until the grape tomatoes start to burst. Add the olives. Add the wine and chicken stock. Deglaze the pan while stirring. Add the oregano, saffron, lemon and rosemary. Stir and reduce the liquid by half.
Add the sun-dried tomatoes.
Add the chicken back to the pan.
Heat through and serve with the sauce. Garnish with fresh parsley and chives.
If you like this recipe, you may also like the following recipes:
Chicken with Ginger Himalayan Sauce
Morroccan Chicken
Equipment
- 1 knife
- 1 Small bowl
- 1 large skillet pan
- 1 meat thermometer (optional)
- tongs
- 1 Large spoon
- Measuring spoons
Ingredients
- 1-1/2 tsp. paprika
- 1-1t4 tsp. salt
- Pepper to taste
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- salt
- 1-1/2 tsp. cumin
- 4 boneless chicken breast
- 2 Tbsp. extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 shallot, diced
- 1 cup grape tomatoes, sliced in half
- 1 cup white wine
- 1 cup chicken broth
- 4 sprigs fresh oregano
- 1/2 tsp. saffron threads
- 1 lemon, juiced
- 3 sprigs fresh rosemary, leaves only
- 1/2 tsp coriander
- 1/2 cup black olives
- 1/2 cup sun-dried tomatoes in oil
- 2 Tbsp. fresh Italian parsley, chopped fine for garnish
- Chopped chives for garnish
Instructions
- In a small bowl, mix paprika, salt, pepper, onion powder, cumin and garlic powder.
- Season the chicken with the spice mix.
- Cook chicken in extra virgin olive oil until the inner temperature reaches 160 degrees, and it is browned on both sides. Remove the chicken from the pan.
- In the same skillet, saute the onion, garlic and shallot in olive oil.
- Add tomatoes and cook until the grape tomatoes start to burst.
- Add the olives.
- Add the wine and chicken stock. Deglaze the pan while stirring.
- Add the oregano, saffron, coriander, lemon and rosemary. Stir and reduce the liquid by half.
- Add the sun-dried tomatoes.
- Add the chicken back to the pan.
- Heat through and serve with the sauce. Garnish with fresh parsley and chives.
4 thoughts to “Moroccan Chicken”