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Moroccan-Style Roasted Chicken with Peaches recipe

Moroccan-Style Roasted Chicken with Peaches recipe


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This is a modified version of the Moroccan dish, Djedjad. It's a sweet chicken dish, which goes very well with fresh white rice.

25 people made this

IngredientsServes: 6

  • 50g margarine or butter
  • 4 tablespoons honey
  • 1 teaspoon rose water
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1.8kg bone-in chicken pieces, with skin
  • 450g ripe peaches, pitted and sliced
  • 1 tablespoon caster sugar
  • 50g flaked almonds, toasted

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat the oven to 220 C / Gas 7.
  2. In a glass measuring jug, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish into the oven.
  3. Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 180 C / Gas 4. Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
  4. Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with flaked almonds

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Reviews & ratingsAverage global rating:(29)

Reviews in English (22)

by Beverly Jane

Made exactly as stated and it was extremely pretty and tasted great. Mine got a wee bit overcooked as the phone rang just before serving, but not the recipe fault. This would be lovely as a dish to serve company and I think other fruits or nuts could be used too.-27 Mar 2009

by Gustavo von Bischoffshausen

I added a grated onion to the peaches plus 1 tp of cinammon to the sugar over the peaches. I think it will be great also with quinces. In that case add more sugar.-28 Sep 2008


Recipe Summary

  • 1 pound skinless, boneless chicken breast meat - cubed
  • 2 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 tablespoon minced fresh ginger root
  • ½ teaspoon paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground turmeric
  • 1 ½ cups chicken broth
  • 1 cup crushed tomatoes
  • 1 cup canned chickpeas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.

Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.

Add chickpeas and zucchini to pan and bring to simmering once again cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.


Prunes & Poultry - Moroccan Style Chicken

Combine easy-to-get pungent Middle Eastern spices like paprika and cumin, then fold in creamy yogurt, with a sprinkle of dried nuts, and finish with dried prunes (which sweeten this baked chicken entree). It's a heady, complex mix that's immensely satisfying and cleansing.

For a more interesting texture I added some nuts that you can get at your local liquor store. Peanuts work well, and my local 99c only Store also carries small packages of almonds, cashew pieces, and pistachios. For this recipe I used roasted almonds. Any local nuts will work.


Moroccan Chicken is assembled in a minute, then baked in the oven for an hour and a half -- done and ready to serve with minimal effort, but maximum flavor.

  • 3 chicken leg quarters - about 3 pounds. Okay to use any chicken pieces.
  • 6 - 7 ounce package of pitted prunes - if you use prunes with pits, be sure to warn fellow diners!
  • 1 small container of yogurt - optional. About 6 oz. Since you are cooking with fruit, any type of yogurt is okay.
  • 3-4 oz. package of nuts - optional. Any type, I used roasted almonds - peanuts, cashews and pistachio are good.
  • 1 whole onion - chopped.
  • 1 tablespoon of garlic - chopped.
  • 1 cup of stock (or water) - vegetable or chicken.
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tbsp. powered ginger - optional.
  • Salt and pepper to taste - if nuts are salted, then leave it out.

Bake uncovered at 350 degrees for one hour (hi, I am the 2014 version of The 99 Cent Chef and one hour of baking should be enough - I am now wiser and older.)

Baste chicken with sauce a few times during baking. With the chicken on top, it will brown nicely. When done, remove from oven and skim off some fat if you want to. If you are using breast meat only, then reduce baking time by 15 minutes.


* I was introduced to Chicken with Prunes by our friend Stacey. She made it simply with chicken, prunes, liquid (white wine or stock), salt and pepper. You can do this too. Just add a cup of stock to chicken pieces and prunes, then season, and bake uncovered an hour. It will taste delish.

Pan-Roasted Chicken Thighs

Heat the olive oil in an ovenproof skillet over medium heat.

Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup.

Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.

Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.

Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

Chicken thighs are my life. Absolutely, positively my life. If I had to choose a cut of chicken to eat the rest of my days, I would choose thighs every day of the week, and nine hundred times on Sunday. I always wonder why breasts get all the dang attention in this world. Thighs are the way to go, baby!

(Sorry. There&rsquos just no elegant way to talk about breasts and thighs without sounding immature.)

(Or maybe I&rsquom the one that&rsquos immature. I seem to be the only one snickering.)

ANYWAY, ANYHOW, ANYHOO&hellipthis is a loose adaptation of an old Emeril recipe and can be changed up however you&rsquod like in order to send the flavors in different directions. This is a lemon/chicken/wine/broth approach, but you can add herbs, a little tomato paste, a splash of cream at the end&mdashseriously, anything goes.


75+ Delicious & Healthy Chicken Recipes

Written by Health experts, this article is fact-checked by nutritionists and based on scientific evidence.

Our team is comprised of unbiased licensed nutritionists, dieticians and health professionals. All articles posted are factually true and present both sides of the coin.

This article is backed by scientific facts. Click on the numbers to see the peer-reviewed scientific journals that we used for reference.


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Roasted Vegetable and Balsamic Chicken Wrap

Roasted veggies make everything taste great, and when you add in some balsamic vinegar you’re already two for two. The chicken is going to soak up that great flavor, and by the time you wrap these up you’re going to be ready to devour them. The best part is there isn’t a single ingredient that will set back your diet, and you can go with gluten-free wraps if your diet warrants it.

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Bacon Jam Chicken Club Sandwich

Roll up your sleeves when you eat this sandwich. This ones a little complicated because you’ll need to take the time to make up a batch of bacon jam. Sources say it’s worth the time, effort, and wait. Take out the extra strips of bacon if you don’t want the extra fat and calories. Leave in the avocado for the good fat it contains, and be sure to use an organic tomato so it’s topped with a superfood.

Via Closet Cooking[/column]

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Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

This is a very unique concoction as most cooks wouldn’t think to mix quinoa with chicken. But it’s an interesting way to get the health benefits of quinoa in a hearty burger. You probably won’t miss the beef with this tasty burger, and your body definitely won’t miss all of the saturated fat and extra calories that come with it. The avocado sauce on this is a splendid idea.

Via Bev Cooks[/column]

You might choose to sub out any regular pasta with whole wheat pasta. You’ll get the extra fiber and nutrients they contain, while only subtly changing the taste.

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Grilled Chicken Pasta in a Tomato Cream Sauce

The cream sauce might put you over on the fat and calories, but you may be able to make an adjustment to low-fat options. Keep in mind that you’re not going to get the same taste and texture as you would by following the recipe exactly. There’s just no reasonable substitute for heavy cream and butter. This might be a good meal to make on a free day if you have one, but it’d be worth it.

Via The Talented Chef[/column]

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Grilled Chicken with Lemon Basil Pasta

By using less than a cup of cream and a only half a stick of butter they’ve managed to make this grilled chicken and pasta dish a winner. The basil will help you lose weight, and will give it a nice pesto taste. You might want to swap out the pasta with organic whole wheat penne in order to add even more nutrients to your meal, without sacrificing flavor.

Via The Pioneer Woman[/column]

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Farmer’s Market Pasta Salad

Here’s a great recipe to follow, especially when the veggies are in season. She’s got the right idea by suggesting that you purchase the ingredients at your local farmer’s market. Eating locally not only helps the environment, and the local community, it makes for better tasting food since the ingredients are typically fresh and preservative free. Take out the cheese if you’re looking for a way to cut fat and calories for this meal and add in grilled chicken.

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Nutty Arugula Pesto with Penne

This recipe doesn’t call for chicken, so you’ll need to add it. We think the combination will be amazing. Chicken and spices mix really well, and that’s a good thing because it doesn’t really pack a lot of taste bud-popping flavor by itself. When you combine it with spinach and arugula you’re really making a healthy choice you can add to the regular line-up.

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Creamy Tomato Chicken and Courgettes Fusilli

What’s a courgette? It’s another term for zucchini. Anytime you spot the word creamy in a dish you immediately have to wonder if it’s going to put you off your diet for a day. The recipe uses just a half cup of cream for the entire dish, so it shouldn’t be too much of a strain on your diet. It’s counteracted by wonderful ingredients like garlic, basil, and paprika. The end result is a tasty and eye-appealing treat.

Via ang sarab[/column]

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Julie says a little cream goes a long way, and we couldn’t agree more. She does also add some cheese to this dish, so you may want to keep an eye on your portion size. It’s really easy to eat too much pasta in one sitting, especially when it’s al dente, and it’s in fun bowtie shapes. The lemon and onion combine nicely for a zesty flavor in this somewhat monotone dish. Consider adding some brightly colored bell peppers for added taste and presentation.

Via Chef Julie Yoon[/column]

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Chinese Chicken with Noodles

No rice needed on this dish that inspired a Barenaked Ladies song. The noodles serve as your carb, and the chicken provides the protein. There’s plenty of garlic with its cleansing effects. Be sure to have a salad with this meal because it’s scant on the vegetables, with just a few green onions mixed in. You should also opt for a low sodium soy sauce, and check the label on the teriyaki sauce because those can have added fat and sugars.

Via Blog Chef[/column]

Everyone’s favorite! Chicken used to be a bizarre ingredient on a pizza, but it quickly caught on and now it seems quite natural and at home with the other toppings. These are healthy recipes you can try tonight.

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Citrus, Chicken and Goat Cheese Pizza

If you’re struck by this having goat cheese, you should definitely give it a try before writing it off. It’s actually really good, and goat products are becoming more popular as a stand-in for cow products. The addition of citrus fruits and goat cheese to a pizza is making this more of an delicacy than a pizza, and is a nice break from the typical pepperoni and mozzarella job you might be used to.

Via The Healthy Foodie[/column]

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Adding cream and butter to barbecue sauce is delicious. Who would’ve thought? That’s the big move made here by Bev. The other ingredients she uses are pretty standard for a barbecue chicken pizza, including red onions, and of course chicken breast. She poaches them, but you could also grill them for a smoky flavor added to the barbecue. Worried about the fat content? Use low-fat mozzarella cheese instead of the full strength variety.

Via Bev Cooks[/column]

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This is trying to take a bite out of California Pizza Kitchen’s bottom line by replicating their Thai Chicken Pizza at home. The end result is a fantastic combination of yummy veggies, cheeses, peanuts, chicken, and spices that will bring a taste of Thailand into your home, without the overseas flight. The basil and red pepper flakes provide a robust flavor and some heat, so it’s well-rounded palate-pleaser.

Via Annie’s Eats[/column]

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Roasted Garlic Chicken PIzza

A pizza with only 5 minutes of prep, we just had to see this. It’s got plenty of flavor thanks to the roasted garlic, and it saves you time by recommending that you buy your pizza crust from the store. It also uses a cooking cream to shorten the steps, but also uses onions and parsley so you’re definitely going to feel satisfied once you’re done eating it.

Via Gimme Some Oven[/column]

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Cherry Barbecue Chicken Pizza

Fruity, barbecue-y pizza? We had to look at this one twice when we first saw it. It was the first time we’d seen cherries make their way to a pizza that wasn’t a dessert pizza. The more we thought about it the more a cherry barbecue sauce made a lot of sense. If you have some extra cherries you need to get rid of, go for this one, but it merits buying cherries just to try it out. Have a salad before eating this, because it only has an onion on it.

The quintessential diet food gets a protein boost with chicken. These are generally easy to make, and can serve as a meal, or as the start of a meal.

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Chicken Chickpea Chopped Salad

The presentation on this salad is great, since you can see all of the different ingredients you’ll soon be jumping into. You can eat them one at a time, or you can mix it all up once you’re done admiring them. This really packs a nutritious punch, with protein in the chicken, plenty of vegetables, some fruit, good fat from the avocado, and it uses goat cheese instead of regular cheese made from cow’s milk.

Via Ambitious Kitchen[/column]

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Healthy Chopped Chicken Salad

The broccoli slaw in this gives it a leg up on other chicken salads since you’re getting the nutritious benefits of raw broccoli. The cumin and chili powder make this one chicken dish you’ll remember on your palate. They’re also mindful of the fat and use fat-free cheese. Since it’s already chopped up it’s easier to chew up which aids in digestion and makes this a great dietary choice.

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Honey-Glazed Chicken Salad

The color the honey glaze gives this chicken is enough to stop what you’re doing right now and go make it. This would make a great lunch, and can be prepared ahead of time as a nice take-along lunch for work. The recipe calls for lettuce, but you’ll want to use romaine or spinach as your base for the most health benefits. Overall a great looking dish that’s a great substitute for heavier fare.

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There are many ways that you can serve up this chicken salad, and the ingredients it contains makes it something you can add to your regular menu. It contains things like Greek yogurt, so it’s keeping up with the latest trends. It also has some mango and grapes in it so you’re going to get a nice sweetness to it. Coupled with the chicken and all the celery and lettuce if you serve it atop a salad this is a great option.

Via The Hungry Table[/column]

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Chez Mégane Chicken Salad

This is a chicken salad that you’ll eat one bite at a time – because you have to. It’s presented in a way that forces you to stop and savor each individual morsel, and contemplate how each of the ingredients complement each other. This slows you down, which helps with weight loss, but it also includes some great ingredients so you can eat it guilt free, including fat-free yogurt to compensate for the mayo.

Via Chez Megane[/column]

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It’s nice to get a recipe from a Registered Dietician, and you can definitely eat this without worrying about your waistline. You also won’t have to worry about boring your taste buds because it has plenty of flavor thanks to Dijon mustard, and cooked in flavor from the rotisserie chicken. This is a way to get chicken salad without having to suffer through the mayonnaise.

Via Prevention RD[/column]

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Maggie’s Chicken Salad Wedges

Salad wedges add a certain amount of jenesequa to an otherwise mediocre dish. But in this case you’re placing a hearty chicken salad on top of it, complete with halved grapes and good-sized chunks of chicken. This is a way to turn heads with your chicken salad, if that was your intent. The cottage cheese gives it even more protein, there’s plenty of veggies, and the grapes add carbs so you’re all set.

Via Maggie’s Bites[/column]

It’s nice to turn on the slow cooker before work and arrive to an aromatic home with dinner ready to be plated. These chicken recipes serve it up crock pot style.

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The verde makes it green, and this chicken dish is big on putting lots of strong flavors into the crock pot and letting it make the magic. Think jalapenos, those are green right? But it also has some lime and lime zest so that you’re getting a nice sour and citrusy flavor as well. The chicken serves as the backdrop on this dish, and when you follow their serviing suggestion you’re getting a balanced meal.

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The adobo means you’re getting a nice marinated flavor to this, without adding a lot of calories. They have really thought this through to make it a very healthy dish, including using a low sodium soy sauce, and brown sugar rather than regular sugar. This is a nice entree that only leaves you with the task of coming up with a good vegetable and carb to go with it.

Via Table for Two[/column]

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Zesty Slow Cooker Chicken Barbecue

If you like a good pulled pork sandwich, but you’re trying to watch what you eat and avoid pork, this could be the hero to the rescue. It’s going to give you all the flavor you’re seeking, and will go onto the same bun, but in place of the pork you’ll get skinless, boneless chicken with all of its protein, and it’s low-fat nature. A perfect compromise!

Via Ask Chefs[/column]

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Slow Cooker Chicken Tacos

Taco night is better when you don’t have to babysit the meat. With this you get to sub out the ground beef for chicken, and you get to let the slow cooker do all the work. All that’s left to do is top your taco the way you see fit, or use their suggested toppings and this makes for a great family meal night. Plenty more time to ask how everyone’s day was.

Via Smart Bottom[/column]

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Slow Cooker Chicken Caesar Sandwiches

The ground pepper and romaine are good for your metabolism. Sub out the chicken thighs with chicken breasts to get a higher quality protein. Also, you’ll want to select a Caesar dressing that doesn’t put you over the limit on calories, carbs, or fat. Use a whole wheat bun, and this is now a pretty good for you sandwich, and one that you can enjoy as soon as it’s ready.

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There’s nothing like a good stew, especially when you don’t have to continually stir it or make sure it doesn’t boil over. Enter the slow cooker. Now you can add all of your ingredients and go do other things while it makes sure that your ingredients get to know one another without burning. A totally balanced meal, with veggies and potatoes filling in to round things out.

Via Skinny Ms.[/column]

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Slow Cooker Chicken Nachos

Nachos from a slow cooker? Now we’ve seen everything. These are the kind of chicken nachos you’ve always wanted to make, because the chicken gets so tender that you don’t have to spend forever chewing it up. It has beans added for extra fiber, and you can choose your own chips, getting low sodium, organic, or gluten free varieties depending on what you’re watching out for.

Via Bev Cooks[/column]

Soups make great dishes for cold, wintry days, or quick dishes any time of the year. You don’t have to resort to a can with these easy-to-make chicken soup dishes.

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Chicken Chile Tortilla Soup

This is the kind of soup that’s so popular in restaurants because it tastes like an enchilada or other Mexican dish, but is in soup form. The chicken gives it protein, but it gets a lot of help from the tomatoes, chilies, jalapenos, and avocado as far as it being a good food to warm you up when you’re trying to slim down. She even suggests using sea salt, which is more beneficial to the body than table salt.

Via Campbells[/column]

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Thai Chicken Soup with Coconut Milk

There are plenty of ingredients in this that make it a very Thai-inspired dish, including Sriracha sauce, ginger root, and coconut milk. They say it can also help you battle back the flu because it contains a base of Flu Fighter chicken stock. But you don’t have to wait until you’re getting sick to enjoy this soup and its kaleidoscope of flavors.

Via Everyday Maven[/column]

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This hearty soup is sure to hit the spot, and can even serve as a light meal rather than a lead up to a meal. The gnocchi really help to fill you up, and give it a good texture. An interesting mix of nutmeg and thyme make this one soup that will stand out on the menu, and could even become a go-to in the soup department.

Via Key Ingredient[/column]

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You might be surprised to find that there are only 6 ingredients in this dish, and one of them is water! It takes on a lovely color and contains the chicken of course, but also some onions and peppers. Be sure to serve this on top of a bed of rice, or perhaps some pasta in order to get your carbs and make it a balanced meal.

Via Imagelicious[/column]

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Chipotle Chicken Soup (gluten-free)

You don’t have to do anything special to this dish to make it gluten free, it naturally is. You won’t even notice because it has so many diverse and strong flavors that it’s going to keep your taste buds on alert. It has things like chipotle chilis, cilantro, and cumin so it’s packing some heat, as well as some more traditional spices. Plus it’s a balanced and complete meal. Score!

Via Katrina Runs[/column]

Chicken makes a great addition to most meals, especially if it’s skinless and boneless. You’re getting a high quality protein that plays well with the other ingredients, often soaking up juices, infusing itself with spices, and otherwise adding a nice texture to things. Just be sure to balance out your meals with a carbohydrate and a veggie so you feel satisfied as long as possible. If you have your own favorite chicken recipe, be sure to add it below.


Lemon Chicken with Chickpeas

This is a quick dinner of chicken, chickpeas and preserved lemon. Serve over rice, quinoa or orzo.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1 x
  • Category: Chicken
  • Method: Skillet

Ingredients

  • 2 (12oz, 360gr) chicken breasts, cut into bite-size pieces
  • 1 medium onion, quartered and sliced
  • 2 cloves garlic, minced
  • 2 medium carrots, cut into matchsticks
  • 14oz (400gr) chickpeas, rinsed and drained
  • 1/4 cup Greek olives (about 12), chopped
  • 3oz (90gr) feta, crumbled
  • 1/2 preserved lemon, pulp removed, sliced
  • 2 tsp olive oil
  • 1/2 cup ( 4oz , 120ml) chicken stock
  • 1/4 cup ( 2oz , 60ml) dry sherry
  • 2 tsp cornstarch (Maizena) dissolved in 1 tbs water
  • 1/2 cup ( 3oz , 90gr) Basmati rice
  • 1 cup ( 8oz 240gr) chicken stock

Instructions

  • Cook rice in 1 cup stock, according to package instructions.
  • Heat olive oil in large nonstick skillet over medium-high heat.
  • Add onion, carrots to skillet and stir-fry for 4 minutes.
  • Add garlic, chicken and stir-fry until chicken is cooked through.
  • Add chickpeas, chicken stock, sherry, and bring to a boil.
  • Cover, reduce heat and simmer for 5 minutes or until carrots are done.
  • Add cornstarch mixture to skillet and stir until thickened.
  • Add olives, feta and lemon.
  • Stir, just until the feta starts to melt.
  • Remove from heat and serve over rice

Notes

You can substitute white wine, apple juice or more chicken stock for the sherry.
Substitute 1 tbs fresh lemon juice for the preserved lemon.

Keywords: lemon chicken, chickpeas, preserved lemon

As to the state of the potager…..

All of my summer and winter squashes needed to go in the ground. Some should have been in last week at least. The weather just has not been good.

Today, I decided, was the day. It wasn’t very warm but the sun was shining and it wasn’t windy. I got everything organized, put on my jacket, and it started raining.

I went back to work on my computer.

10 minutes later the sun was out again. I grabbed a few pots, my trowel and my hoe, and dashed off to the potager.

I got one plant in before the wind and rain drove me back to the house.

20 minutes later I tried again. I had better luck…. I planted 6 plants.

Eventually, I had an hour-long stretch of sunshine which allowed me to get all the squashes in the ground and hoe my muddy footprints so they didn’t turn to concrete as they dried.

Now the question….. will they survive the cool temps and constant rain?

Ah well…. if they don’t I have more seeds. At least one tray of seedlings is out of the dining room.

I still have the 16 tomato plants….

Comments

Lemon Chicken with Chickpeas state of the potager — 2 Comments

I’ve actually been able to get in the yard the past few days though I did something to my back two weeks ago and it’s still bad. Something felt like it snapped like a rubber band and poof! Can’t really move well. Oh well. It’s expected. I’ve already had surgery once and the doc at that time told me I’d end up having more because it’s so bad. :/ So I’m really behind because I can only work a few hours at a time instead of the marathon all-day sessions I normally do. There’s a part of me that doesn’t even want to look at the garden. It’s nothing but grass. All of it.

I can’t work the marathon sessions because we get rain off and on all day. If my plants don’t rot in the dirt I will consider myself lucky.
Bad backs suck. I’ve been lucky but the hubs wears a brace often to protect his.

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Adding mint and pacifier

Add the pacifier and mint leaves in the teapot, turn off the heat and cover it. I recommend you to dip the mint leaves in the bottom of the teapot. It should not be cooked , we seek to maintain the aromas not to loose it.

Now mix everything without using a spoon. There is a very simple way of pouring tea into a glass and then pouring it back into the teapot. Repeat the process several times to oxygenate the tea and give it the chance to develop its fragrance.

Let infuse about 5 minutes.


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When you cook as often as I do, you sometimes find yourself falling back on the same formulas. Maybe now that we are on week 7 of quarantine, you all are starting to feel me? When I’m wanting to be extra lazy without losing the wow factor, I reach for this baked chicken with Kalamata olives, which has been a favorite since my early small kitchen days.

The version in my first cookbook is a bastardized Marbella with olives, dates, tomatoes and fresh oregano. The beauty of the dish, and the reason why there was a culinary movement among busy hostesses around The Silver Palette Cookbook, is that it can be assembled in its marinate the night before and baked-off when you’re ready to eat. The domestic genius is a no-brainer. But these rules apply equally to catering – if not more so.

For a while, I had a version of this dish on my dinner party catering menu. Instead of olives and dried fruit, I went an Italian route with sundried tomatoes, white beans, and lots of rosemary. I’ve been meaning to share the recipe on this site forever. But somehow, even though I’ve made it a dozen times, I never manage to snap a pic of the final dish.

A few years ago I catered an Easter lunch and tried out a new Moroccan-style version with preserved lemons and rosemary, inspired by this lamb marinade. Forty person meals are usually not the time to test out a new recipe for the first time. But given the results, I’m even more convinced that this formula is flawless.

For this Kalamata olive chicken, I’ve simplified the marinade even further. You can add any herb you have on hand, even dried.

I assume none of us are having a dinner party anytime soon, but that doesn’t mean you can’t experiment on your loved one for a special weekend date night chicken. You will be shocked by where you net out on the deliciousness to easiness ratio.

Since my loved one no longer eats chicken, I shared this Kalamata chicken with my mother who was more than happy to take half the pan off my hands.


Watch the video: Moroccan Spiced Chicken - By (May 2022).


Comments:

  1. Fekinos

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  3. Mardel

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