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Mar 11, 2005 09:18 AM

Moroccan Chicken

  • g

Anyone got a good recipe for Moroccan Chicken? Thanks, Gail

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  1. I really like this recipe. It's easy to make, pretty darn good (although not spectacular or anything), and makes good leftovers.

    I used breasts cut in half, left out the turmeric, and added some candied lemon peel (you need the lemons for the juice anyway) sprinkled over the dish before serving.


    3 Replies
    1. re: danna

      I made it a couple of days ago myself and completely agree - not spectacular, but for a good weekday meal when you don't have guests or anyone you need to impress and you want leftovers, it's just fine.

      1. re: danna

        I agree with Danna...this is a delicious recipe...I always add more of the spices. The eggplant is such a great addition to this dish. Have made it many times and the toasted almonds set the dish off beautifully.

        1. re: danna

          I love this recipe for the ease and you can customize it a lot. I love the eggplant so I add a lot more and I'd spice it up if the pups would let me.

        2. c
          Caitlin McGrath

          I like this recipe a lot, with the caveat that it's only really good after it's had had a day for the flavors to marry. I make the sauce, chuck it in the fridge, then brown the chicken and reheat in the sauce the next day. I was skeptical about the prunes the first time out, but they make the dish.