Moroccan Chicken

Mom has been making this one for many years and it has become a family favorite! Being that it is her birthday I think it’s fitting that I post one of her recipes. Happy birthday ma! Thanks for all of the cooking advice through the years.

Moroccan Chicken will literally change your life. Once you’ve had it you’re not the same, you’re changed. You will think about it nightly and when your friend or sweetie or who ever is around asks, “What shall we have for dinner?” you’ll generally gravitate to a demure response, under your breath, of “Moroccan Chicken?”

Lets get started.


2 tsp cinnamon
2 tsp cumin
2 tsp coriander (cilantro)
½ tsp (or to taste) cayenne pepper
salt to taste
1 ½ lbs chicken breasts cut in bite sized pieces
2 Tbsp olive oil
1 onion chopped
1 tsp grated ginger root
3 cloves minced garlic
1 cup chicken broth
2 cups chopped canned tomatoes
2 cups garbanzo beans (rinsed and drained)
3/4 cup halved kalamata olives
½ cup raisins
2 Tbsp honey
1 bay leaf
1 Tbsp cinnamon
Make a cup or two of the rice of your choosing at the beginning. As I have said before, if you can’t make rice, I may not be able to help you.
Last Friday eve, the kind and magnanimous Eric and Ceres had Rana and me to dinner. Of course we immediately thought of Moroccan chicken because well…we already talked about that.
In a shallow bowl toss the first five ingredients. Chop up the chicken into about 1/2 inch squares and dredge them (roll them around) in the spices. Do about half of the chicken at a time. In a large skillet add a little bit of olive oil and brown the chicken. Try to only turn the chicken once.

Remove the chicken from the skillet and set it aside.
Frivolously toss the onion into the skillet for 3 minutes. Haphazardly add the garlic, ginger, broth and sauté for about 5 minutes. Make sure to drink some wine during this stage. Why? Well, just because wine is nice.
Add in the remaining ingredients and, you guessed it, the chicken. Cover that puppy and let it simmer for about 30 minutes. At the end, remove the bay leaf. It’s not good for eating.
Once you’re done why not toss a scoop of Moroccan chicken over some of the rice, maybe throw a pita bread on there? It’s a thought.
I hope you enjoy this as much as Rana, Eric, Ceres and I did. Maybe even as much as little Wicket (Ceres and Eric’s dog). If it doesn’t turn out right the first time, don’t get too crabby. :)


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