Moroccan Chicken Sann13 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr 30 min
“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.” - by ashley
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 681 cal
- 23.1 g
- 82.2 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"I omitted thyme and added 1/2tsp.oregano.Instead of sherry I used dry vermouth.Is a delicious dish!..." See more"
"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...." See more"
Harvey's Moroccan Roast Chicken
Just swipe to see more like this.