Moroccan Chicken

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving: 4 people

A Word From The Cook

“‘an easy meal with chicken that can be varied to any degree of spiceyness!”


  • 4 Boneless, skinless Chicken Breasts
  • 1 tablespoon of olive oil (for browning)
  • 1 medium onion (diced)
  • 3 cloves of garlic minced
  • 1 1/2 cup of salsa
  • 1/2 cup of chickpeas (optional)
  • 1/2 cup of green olives (quartered) (optional)
  • 1/2 cup of water
  • 2 tablespoons of honey
  • 1 tablespoon of cumin
  • 2 teaspoons of cinnamon
  • 1/8 teaspoon of cayanne pepper


  1. Mix the salsa, water, honey, cumin, cinnamon and cayanne pepper in a bowl and set aside.
  2. Brown the chicken breasts in oil – about 5 minutes per side.    Once browned, place in a baking dish.
  3. Saute the onions and garlic in the same skillet for about 5 minutes and cover the chicken once sauted.
  4. Pour the salsa mixture over the chicken, cover and bake for 30 minutes
  5. Serve over Jasmine rice, with Pompadoms.
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