Moroccan Chicken

Moroccan chicken is a personal favorite, and it seems to be everyones favorite once they’ve tried it. The tangy cream based sauce is bursting with layers of flavor. The charred chicken fillets add their own element and the herbs add a flavor so subtle that you can’t put your finger on it, but when you forget to add them, you miss them dearly. This is such a nostalgic recipe for me, because it’s something I always ate at one of my favorite Lahore restaurants, Cafe Aylanto. Whenever I make this I feel a little closer to home. 

For the Chicken:

4 boneless chicken fillets, butterflied (Google how to butterfly chicken fillets)

1 Tblspn vinegar

2 Tblspn Worcestershire sauce

salt to taste

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp paprika (optional)

1 Tblspn crushed garlic

1 Tblspn crushed ginger

For the sauce:

1/2 cup chicken stalk

1/2 cup tomato puree (not paste)

1/2 cup cream

salt to taste

Marinate the chicken fillets in everything listed under chicken except the garlic and ginger. Add about 3 Tblspns of any flavorless oil and sauté the ginger and garlic for two minutes on a medium flame, then add the chicken fillets. Let them cook on one side for about 4-5 minutes, then flip them and cook for another 4 minutes. 

Remove the chicken fillets once they’re cooked. Using the same pan add the ingredients for the sauce. Once the sauce starts to bubble let it cook down for a couple minutes to thicken. Then pour over the chicken. Moroccan Chicken goes great with garlic rice and roast potatoes. Try these Honey butter Roasted Veggies and you won’t be sorry!

16 thoughts on “Moroccan Chicken

  1. rafia

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

  2. 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.

  3. 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! ❤
    We have it by your name on Karachi Chefs at Home group too 🙂

    1. 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!

  4. Rabia Raza

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

  5. 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.

    1. 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!

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