Moroccan Chicken

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.

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Moroccan Chicken

Course Main Course

Keyword Chicken, Moroccan Chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Sconce&Scone

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 or your favorite marinara sauce
• 1/2 cup cream room temperature
• 1/4 tsp salt
• 1/4 tsp chilli flakes
• 1 tbsp sambal oelek optional for added spice

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 often get asked if the cream can be replaced with milk. It won’t taste as good and the texture won’t be appetizing. I suggest making half the amount of sauce if you’re watching your calories. That way you’ll get the flavor but half the calories. 

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.

The sambal oelek is an addition in the sauce I add only when I want it to be more spicy. 

If you don’t have smoked paprika, you can just omit it. 

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