Moroccan Chicken
- Ready In:
- 8hrs 20mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 118.29 ml orange juice
- 29.58 ml lemon juice or 29.58 ml lime juice
- 14.79 ml soy sauce
- 4 garlic cloves, minced
- 14.79-29.58 ml fresh ginger, minced
- 2.46 ml ground cumin
- 2.46 ml salt
- 2.46 ml cinnamon
- 1.23-2.46 ml cayenne
- 2.46 ml black pepper
- 12 boneless skinless chicken thighs
- 1 large onion, chopped
- 2 carrots, cut into 1/2 inch slices
- 473.18 ml garbanzo beans (1 can)
- 59.14-177.44 ml dates, pitted and chopped
- 118.29-177.44 ml almonds or 118.29-177.44 ml pecans
- 14.79 ml olive oil
- 14.79 ml tomato paste
- 29.58 ml fresh parsley, chopped
directions
- Combine the first 10 ingredients (orange juice through to black pepper.)This will be the marinade for the chicken.
- Put the marinade in a plastic zip lock bag.
- Cut the chicken into chunks.
- Add the chicken to the zip lock bag. Refrigerate and marinate 4 to 24 hours.
- Put the rest of the ingredients in a casserole dish.
- Add the chicken and marinade and mix.
- Bake at 350 degrees for 1 1/4 hours.
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Reviews
-
This was worth the wait to make, Terrific and easy to bake! Wasn't intimidated by adding a date! The recipe is really great! Combined 4 thighs and 2 breasts too, Next time will use just white meat, TRUE! 3/4 cups dates, 1/2 cups almonds I used today! Also added 6 kalamata olives...this recipe is here to stay! THANKS!
-
I made this for my husbands 50th birthday dinner. It was a big hit. We enjoyed it so much that we are thinking about making it on New Years eve! The only thing I will change for the next time is using skinless boneless chicken breast instead of the thighs. Do you have a special rice dish that you serve with this? Happy 2008!
RECIPE SUBMITTED BY
Paja9203
Merville, BC
I love to cook! 'Zaar has been such a wonderful find for me, because I have learned so many things from reading the boards, having my questions answered by such knowledgeable people, and trying so
many new and fabulous recipes.