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Moroccan Chicken Sann

Moroccan Chicken Sann

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
ashley

ashley

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

italian delizia
9

italian delizia

8/25/2009

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

Marijka
7

Marijka

11/13/2009

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.

Ron
5

Ron

8/26/2009

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 too long - sauce was cooked off by the time I served..

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