Growing up, I ate a LOT of chicken - -the "twice a week on the menu" kind - and no, we didn't live on a chicken farm!
Why so much chicken? Well, when I was 5 my father had a heart attack - which meant that virtually everything my mother knew how to make was relegated to the "occasional indulgence" category. They were replaced by things like fish and chicken - items my mother had NEVER cooked. Ever.
but being a stubborn hearty soul, my mother embraced the challenge with gusto - she enrolled in cooking classes, poured over cookbooks and cooking magazines, and wrote countless letters to manufacturers to find out what exactly was in their product in order to figure out if it fit in with our new diet.
It was a strange new world - while my friends were dining on pot roast, pork chops and Sloppy Joe's I was eating Chicken Stir Fry's, marinated and grilled fish with zucchini and Tuna Chop Chop.
It was an adventure and is the main reason, I think, that I have such a passion for cooking.
And despite eating it twice a week for most of my life, I still love chicken and am still finding new and different ways to prepare it!
I came across this Morroccan Chicken dish a while ago and bookmarked it - the mix of spices intrigued me and so the other night I gave it a go - and after receiving a "three thumbs up" thought I'd share with you all!
It's easy enough to make for a weeknight and would even make a fun entree for a Morroccan themed dinner party!!
📖Recipe
Morroccan Chicken
Ingredients
- 1 Tbsp. olive oil
- 4 small skinless, boneless chicken breasts
- 1 small onion sliced thin
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. cinnamon
- zest of 1 lemon
- 1 ½ tsp. flour
- 1 ½ cups low sodium chicken stock
- 1 Tbsp. honey
- ¼ cup capers
- 2 Tbsp. minced cilantro
Instructions
- In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, until deep golden brown.Transfer chicken to a plate and reduce heat to medium. Add onion to pan and cook, stirring, until softened, about 4 minutes. Add cumin, paprika, cinnamon, and flour and cook, stirring, 1 minute. Stir in broth and honey.
- Return chicken to pan and simmer, uncovered, 8 minutes. Transfer chicken to 4 plates. Simmer sauce 3 minutes. Add the capers and lemon zest. Taste and adjust seasoning - adding more salt and pepper if needed. Pour sauce over chicken and sprinkle with cilantro.
Deliciously Organic says
What a great recipe! I love the flavor combination!
Kristina Vanni says
I love the punch of cinnamon and honey! Sounds delicious. Thanks for sharing!
Allison [Girl's Guide to Social Media] says
I love the use of honey, cinnamon and cumin. Great flavors!
Jill Mant~a SaucyCook says
This sounds delicious. I love the flavors; the cilantro and the capers seem lije unlike accomplices to cinnamon and cumin!
Nancy says
Hi Jill,
At first blush, yes but it really works!!
the urban baker says
It's always a wonderful thing when you can find a new way to reinvent chicken (can get so dull, don't you agree?). This looks wonderful and Moroccan flavors are truly delish.
aida mollenkamp says
Some of my favorite flavors and such as simple take on Moroccan food. Thanks, Nancy!
marla {family fresh cooking} says
Glad you still have that love for chicken, we do over here too! Love the adaptations your mom made for your dad 🙂
Jamie says
I think many of us have had reasons like this to change the way we eat and I admire your mom for facing the challenge with gusto and creativity. And love the flavors of this chicken! Love Moroccan flavors- the spices with a touch of honey and cilantro. Beautiful recipe for chicken!
Nancy says
Hi Jamie!! My mom was pretty amazing... not everything of course turned out well.. but I think that is the mark of a good cook!! I love Moroccan flavors too - I really want to experiment with them more!!
classic•casual•home says
Nancy..I made your rice with already toasted slivered almonds (FROM Vons) and cranraisins with a touch of butter... your chicken is AMAZING!!!
Nancy says
Oooh... so glad you liked it!!! The rice you made sounds like it would be perfect with the chicken!!
Hajnalka says
Thank you for such a delicious recipe! Made it tonight, after a hard day at work. It was simple and quick, but with complex flavors that work well together. We loved this. Just came across your blog, and will be checking out your other recipes for sure!
Also appreciate that I didn't have to scroll down past innumerable redundant photos to get to the recipe (a feature of so many food blogs that I dislike.) Thanks for what you do!
Nancy says
Hello Hajnalka!! I am so very happy that you enjoyed the recipe - and cannot tell you how much your comment meant to me! As a photographer, I love beautiful images of food so I try not to get carried away. Hopefully, the images I share are informative and add to experience!!!