Moroccan Chicken


Wonderful blend of spices  This recipe serves 4


  • 4 chicken breasts, boned and skinless Chicken, broilers or fryers, breast, meat only, raw
  • 1/3 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 Tbs oil Oil, olive, salad or cooking
  • 2 large onions, chopped Onions, raw
  • 4 cloves garlic, minced Garlic, raw
  • 3 carrots, sliced Carrots, raw
  • 1 cup pearl onions Onions, pearl, raw
  • 1 Tbs brown sugar Sugars, brown
  • 1 teaspoon each ground cumin and ginger
  • 3/4 teaspoon each curry and salt
  • 1/2 teaspoon each cinnamon and pepper
  • 1 19 oz can tomatoes Tomatoes, red, ripe, raw, year round average
  • 1/2 cup chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 cup green pepper, chopped Peppers, sweet, green, raw
  • Topping Cream, whipped, cream topping, pressurized
  • 3 large sweet potatoes
  • 1 large white potatoes Potatoes, white, flesh and skin, baked
  • 1/2 tsp salt Salt, table
  • 1/2 tsp pepper Spices, pepper, black


Step 1

Cut chicken into large pieces and tossing 1 tbsp flour. In a large skillet brown chicken in batches Set aside. Reduce heat to medium. Add onions, garlic, carrots and pearl onions, stirring for 3 mins. Stir in seasoning and remaining flour. Cook stirring for 1 min. Pour in tomatoes with juice, breaking up the tomatoes and add chicken stock, loosening brown bits.

Step 2

Simmer, covered for 1 hour. Add green pepper, cook covered for 15-20 mins. Transfer to a 10-12 cup oven proof serving dish

Step 3

TOPPING: Cook potatoes, blend to puree, season with salt and pepper. With pastry bag, make rosettes around the edge of the dish . Broil 3 mins until golden.


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