Moroccan Chicken

Jump to Recipe

How to get restaurant level flavors at home with this quick Moroccan Chicken.

This recipe has become a favorite in so many homes across the globe, and I’m going to tell you why. It is perfectly balanced. The chicken has just the right amount of flavor, and pan frying it adds even more flavor with the gorgeously charred edges. The sauce is simple but delivers great flavor. My secret weapon in this is smoked paprika. It gives a great smokey flavor which goes great in the tomato based sauce. Moroccan Chicken is the 30 minute meal you have been waiting for, and once you try this, you will be hooked! Just to clarify, this recipe is not authentically a Moroccan recipe. 

Get the sauce ingredients right.

The tomato puree in this is often confused with tomato paste. Tomato paste is a very concentrated form of tomato and should not be used in such large amounts! If you can’t get your hands on tomato puree, which is simply pureed tomatoes, you can use your favorite tomato based sauce, like a jarred marinara. It works great, and I always have an open jar in my fridge. The heavy cream can’t be substituted with milk. If you’re watching your weight, just make half of the sauce, but do not use milk instead. To make this recipe dairy free use a non dairy cream alternative.

The perfect sides for Moroccan Chicken

I always serve Moroccan Chicken with my easy Honey Butter Roasted Veggies. They are so easy to make, because the even does all the hard work.The sweet and salty vegetables go great with the tangy tomato based sauce of the Moroccan Chicken. You can also add a side of steamed rice or garlic rice. I highly recommend this combination.

Moroccan Chicken

Sconce&Scone
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 2

Ingredients
  

  • 1 pound chicken breats fillets butterflied
  • 1 tbsp vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp smoked paprika
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 tbsp oil flavorless

For the sauce

  • 1/2 cup chicken stock
  • 1/2 cup tomato puree
  • 1/2 cup cream room temperature
  • 1/4 tsp salt
  • 1/4 tsp chilli flakes

Instructions
 

  • Marinate the chicken fillets in everything listed under chicken barring the oil. Let it sit for at least 15 minutes. Heat the oil in your pan and add the chicken fillets, cooking them on a medium flame. Let them cook on either side for about 4 minutes, or until they get a nice char on them.
  • Remove the chicken fillets once they’re cooked. Using the same pan add the ingredients listed for the sauce. Bring the sauce to a boil, then lower the flame and let it simmer for 3 minutes, or until slightly thickened.
  • Add the chicken fillets back in and let them simmer in the sauce for 2-3 minutes to let them absorb some flavor. Serve with a side of vegetables and steamed rice. Try making these Honey butter Roasted Veggies , they go great with Moroccan Chicken.

Video

Notes

I love using heavy cream for the sauce. I often get asked if milk can be used as a substitute, and I prefer not to use it at all. If you’re watching your weight, you can make half the amount of sauce by halving all the sauce ingredients. 
If you don’t have chicken stock, you can use a chicken cube dissolved in water. If you don’t have that either, you can use water. Just adjust the salt content to taste.
Keyword Chicken, Moroccan Chicken

Have you tried this blog favorite recipe?

Did you try this recipe? If you did I’d love to hear how it turned out, leave a comment below!

FavoriteLoadingAdd to favorites
4 3 votes
Article Rating
4 3 votes
Article Rating

Your comments make my day! I love hearing your feedback and how this recipe worked for you

22 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
rafia

looks too good, i make it with samira shahzad’s recipe with fresh basil and oregano.but i will try this too.

Rabea

Does the recipe require tomato purée or tomato paste (as in ketchup)? I am totally new to the kitchen and recipe world so a little confused.
Thanks.

fatimarana

Tomato puree, which is also sold as tomato paste=)

Rabea

Alright.
Thanks a lot.

Bushra

Is this recipe Samira shehzads? Or different ??

Fatima

Hi Fatima. This is Fatima :). Is there any substitute of cream ?

fatimarana

Hi! You can use whole milk and flour to make a sauce but cream is the quickest!

Mashal

Hi Fatima,
What about sour cream?

Aqsa Sikandar

I tried this recipe again after 3 years! My first try wasn’t good but this time, it was perfect! Exactly what I wanted alhamdulillah! JazakAllahu khayran for the recipe! <3
We have it by your name on Karachi Chefs at Home group too 🙂

fatimarana

I’m glad you liked it! yeah sometimes the ingredients available are different so the sauce ends up different. I’ll check it out thanks!

Rabia Raza

I use Sambal oleek in this! 🙂 works fine but will definitely try making it with tomato paste/puree

Ayesha

Hi! Can you please tell me the apeocimate weight of boneless chicken as sometimes one chicken breast weighs around 300-400 grams. Thanks in advance.

fatimarana

Hi! It’s usually 2 chicken breast fillets per pound, so use approximately 2 pounds of chicken fillets for this recipe

fatimarana

I make them at home using the Shan masala spice mix, and just follow the instructions on the package. I have a tutorial saved in my highlights on instagram if you’d like to see!

Fatima

Amazing recipe… me and my husband both loved it ❤️ Thankyou for sharing 😘

fatimarana

I’m so glad to hear that! Thank you for trying it!

[…] Moroccan Chicken […]

Hajira Riaz

I have tried this recipe multiple times now both with bone-in and boneless chicken. It turns out delicious every time. My 6 year old loves this and asks me to cook this every other night.