Spiced Moroccan Chicken with Zucchini and Dried Fruits
Experience the bold flavors of Morocco with this exquisite braised chicken dish, featuring a delightful combination of autumn vegetables and a rich, aromatic sauce. The zesty spices meld beautifully with tender chicken and vibrant zucchini, while the sweetness of dried apricots and golden raisins adds a unique twist. Served alongside fluffy couscous, this one-dish meal is not only quick to prepare but also incredibly satisfying, making it perfect for weeknight dinners or special occasions. Discover why this recipe from Chatelaine magazine is a staple in healthy cooking!
N/A
Servings
267
Calories
13
Ingredients
Ingredients
Canned chicken broth
10 ounces (undiluted)
Ground cumin
1 tablespoon ( )
Paprika
2 teaspoons ( )
Cinnamon
1/2 teaspoon ( )
Chili flakes
1/2 teaspoon (optional)
Garlic clove
1, minced (optional)
Onion
1, sliced into wedges ( )
Slim carrots
6, cut into bite-sized lengths ( )
Chicken breasts or thighs
3 breasts (cut into thirds) or 6 thighs (cut in half) (boneless, skinless)
Slim zucchini
2, cut into thick rounds ( )
Brown sugar or honey
1 tablespoon ( )
Golden raisins
1/4 cup ( )
Dried apricot
1/4 cup, thinly sliced ( )
Instructions
1
In a large, wide saucepan, pour in the chicken broth and bring it to medium-high heat. Gradually stir in the ground cumin, paprika, cinnamon, chili flakes (if using), and minced garlic, allowing the spices to infuse the broth.
2
Add the sliced onion and chopped carrots to the broth. Cover the saucepan and reduce the heat to medium-low, allowing the mixture to simmer gently for about 5 minutes, or until the carrots start to soften.
3
Next, gently stir in the zucchini rounds and the chicken pieces into the simmering broth. Incorporate the brown sugar or honey, along with the golden raisins and sliced dried apricots. Stir well to ensure even distribution of ingredients.
4
Increase the heat to medium, cover again, and let it cook for an additional 7 to 10 minutes, stirring occasionally. The chicken is done when it feels springy to the touch and reaches an internal temperature of 165°F (75°C).
5
Once cooked, serve the Moroccan chicken hot over a bed of fluffy couscous to soak up all the aromatic flavors. Enjoy your delightful meal!
Nutrition Information
5
Fat
27
Carbs
22
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Moroccan Chicken with Zucchini and Dried Fruits?
It is an exquisite braised chicken dish featuring autumn vegetables, aromatic Moroccan spices, and a sweet touch from dried fruits.
What are the primary spices used in this recipe?
The dish uses a blend of ground cumin, paprika, cinnamon, and optional chili flakes for a zesty flavor profile.
What type of chicken is recommended?
The recipe calls for boneless, skinless chicken breasts or thighs.
How should the chicken be cut?
Breasts should be cut into thirds, and thighs should be cut in half.
What vegetables are included in this Moroccan dish?
The recipe includes slim carrots, onion wedges, and slim zucchini rounds.
What dried fruits are added to the sauce?
Golden raisins and thinly sliced dried apricots are used to add sweetness.
Is this recipe spicy?
It is aromatic and zesty, but the heat is optional and can be adjusted by adding or omitting chili flakes.
What is the calorie count per serving?
There are 267 calories per serving.
How much protein is in one serving?
Each serving contains 22 grams of protein.
What is the fat content of this meal?
This dish is relatively low in fat, containing only 5 grams per serving.
How many carbohydrates are in this recipe?
There are 27 grams of carbohydrates per serving.
What type of broth should be used?
The recipe requires 10 ounces of undiluted canned chicken broth.
Can I use a different sweetener?
Yes, the recipe allows for either brown sugar or honey as a sweetener.
What should this dish be served with?
It is best served hot over a bed of fluffy couscous to soak up the aromatic sauce.
How long do the carrots need to simmer?
The carrots and onions should simmer in the broth for about 5 minutes until they start to soften.
How long does the chicken take to cook?
The chicken takes approximately 7 to 10 minutes to cook once added to the saucepan.
What is the safe internal temperature for the chicken?
The chicken is done when it reaches an internal temperature of 165°F (75°C).
How do I know the chicken is cooked without a thermometer?
The chicken should feel springy to the touch when it is fully cooked.
Is garlic required for this recipe?
One minced garlic clove is recommended, though it is listed as optional.
How should the zucchini be sliced?
The slim zucchini should be cut into thick rounds.
What kind of saucepan is best for this recipe?
A large, wide saucepan is recommended to accommodate the chicken and vegetables.
Is this a one-pot meal?
Yes, it is a convenient one-dish meal that is quick to prepare.
Where does this recipe originate from?
This recipe is featured in Chatelaine magazine as a staple for healthy cooking.
How much cumin is needed?
The recipe requires 1 tablespoon of ground cumin.
How much cinnamon is used?
The recipe uses 1/2 teaspoon of cinnamon to add warmth to the sauce.
Are the carrots peeled?
The instructions specify cutting them into bite-sized lengths; peeling is standard preparation for carrots.
How many ingredients are in this recipe?
There are 13 total ingredients listed for this dish.
Can I use regular raisins instead of golden raisins?
While golden raisins are specified for their flavor, regular raisins can be used as a substitute.
What is the first step of the instructions?
The first step is to bring chicken broth to medium-high heat and stir in the spices and garlic.
Is this recipe suitable for weeknight dinners?
Yes, it is designed to be quick and satisfying, making it ideal for busy weeknights.