Moroccan Chicken Sann

Moroccan Chicken Sann

Ashley De Arrigunaga Montulli 0

"My friend made this dish for me when I had a newborn baby. It quickly became a family favorite. The marinade is incredible and the pieces of prune and apricot create a nice sweet balance. Serve with Basmati rice."


1 h 30 m servings 681 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 82.2g
  • 27%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1425 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder. dried oregano, ground ginger, ground black pepper, and garlic. Place the marinade with the chicken into a resealable bag, and marinate for at least 30 minutes or up to 24 hours.
  2. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  3. Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the skillet. Bring to a simmer, cover, and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over the brown rice.
  • profile image

Your rating



  1. 19 Ratings


I omitted thyme and added 1/2tsp.oregano.Instead of sherry I used dry vermouth.Is a delicious dish!

Wow! What a tasty meal! The only difference I made was to use cut up chicken breast instead of boni- in pieces, and it turned out great. I can't wait to make this for my friends.

Followed the recipe exactly to the letter. Produced a lovely, exotic taste, (marinated 24 hrs). Could have been a '5' but I blew it by: not having a tight-fitting lid on the skillet and cooking ...

This was really yummy! My whole family loved it so much! Instead of the brown rice i used jasmine rice and put a dash of cinnomon(sp?lol) and tumeric(sp?again lol!) in to give more flavor and it...

Very good, but not 5-star good. The flavors in the marinade did blend very well. I usually don't like dried fruit in savory dishes, but I added the apricots and prunes anyways, and it actually...

My husband made this for dinner and it was FANTASTIC! Easy to do and tastes great! I recommend this to everyone. We didn't have sherry or dried oregano, so we used apple-cider vinegar and a coup...

I think that perhaps the few who said this lacked flavour might have been using old spices that had lost their punch. This turned out beautifully for me, love the kick from the acid from the le...

I was disappointed. Mine tasted a bit grainy from all the spices and mostly just soy sauce. It was aesthetically unappealing. I'm going to try to doctor it a bit today by adding some sugar to...

This was very tasty, just as others have said. It did look kind of gross, but very tasty. I let it sit in the marinade in the refrigerator for at least 2-3 hours before I cooked it. Thank you.