Succulent chicken, chickpeas, vegetables and subtle spices – my baked Moroccan chicken is the ideal comfort food which also happens to be full of goodness!
I have had a few weeks of focusing on eating some really good nourishing food for a couple of reasons. The first is I have been training for a half marathon (which is on this weekend – eek!) and the other is we have a trip to the US planned for my brother’s wedding which I know is going to be full of eating and drinking! So I have gone back to one of my old faithful healthy and tasty recipes this week- baked Moroccan chicken.
I have been making this dish for a while now, ever since a trip to Morocco with friends back in 2006. My baked Moroccan chicken is tomato based and is flavoured with subtle Moroccan spices. My recipe has a mix of spices but you could easily use a Moroccan spice blend which makes things very easy. I used chicken thighs when I made this the other day but you may prefer to use drumsticks or even cut up a whole chicken into pieces. I have included potatoes, carrots and zucchini along with chickpeas. Sultanas and a drizzle of honey add sweetness and coriander adds a fresh flavour kick.
I like to serve my baked Moroccan chicken with the traditional couscous but you could have it on its own for a gluten-free option. The Moroccan chicken freezes well so why not make a big batch and get some extra meals in the freezer for later?
BAKED MOROCCAN CHICKEN
- 1 onion sliced
- 2 cloves garlic crushed
- 8 pieces chicken
- 2 tsps paprika
- 1 tsp dried coriander
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp chilli powder
- 1 carrot peeled and chopped
- 1 zucchini chopped
- 1 400 g tin chopped tomatoes
- 1 400 g tin chickpeas drained
- ¾ cup chicken stock
- 1 Tbsp honey
- ¼ cup sultanas
- salt and pepper
- 1 handful coriander to garnish
- Couscous to serve
- Preheat oven to 180 degrees celsius/350 degrees fahrenheit.
- Heat oil in a pan or pot designed for both stovetop and oven. Fry onion and garlic over medium to high heat until lightly browned.
- Add chicken pieces and fry for approximately 2 minutes on each side or until browned.
- Add spices and fry for 1 minute until fragrant. Add a little water if sticking to the pan.
- Season chicken well with salt and pepper. Add carrots, zucchini and chickpeas. Cover with chicken stock and tinned tomatoes.
- Add sultanas and stir to combine.
- Drizzle with honey. Cover pot with lid or alfoil.
- Bake in oven 40 minutes or until chicken is cooked through
- Garnish with coriander leaves and serve with couscous.
- >Note: You can brown onions, garlic, chicken and spices in a frying pan and transfer to a baking dish if you don’t have a stovetop-to-ovenpan or pot.
If you are like me and love Moroccan flavours why not check out my Slow Cooker Moroccan Lamb
Why not pin for later?