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Moroccan Chicken

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


  • 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


  • 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.



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