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Marrakech Moroccan Spiced Chicken

Yields: 6 servings
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Savory Spice Shop Ingredients
Marrakech Moroccan Spice (Salt-Free) 1 oz bag $3.95
Chicken Bouillon Cubes $4.50
Preserved Lemons -jar $7.95

Ingredients:

Notes:

*To make the Marrakech Moroccan paste, mix together 2 Tbsp. each of Marrakech Moroccan Spice, olive oil and warm water. 

Savory Spice Shop founders, Janet and Mike Johnston, had the pleasure of making this dish with Paula Deen on her Food Network show, Paula's Best Dishes.

Directions:

Preheat oven to 400 degrees. Melt butter in a Dutch oven over medium-high heat. Add Marrakech paste and chicken and stir to coat. Cook chicken strips 2 to 3 min. on each side. Stir in broth and onions, and then lay parsley leaves on top (reserving some parsley for garnish). Cover and bake until chicken is tender, 20 to 25 min. Remove from oven and reduce heat to 200 degrees. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm.

Bring the remaining sauce in the Dutch oven to a simmer on the stovetop. Stir in the pulp of the lemon and artichoke hearts. Simmer for 4 to 5 min. until the artichoke hearts are heated through. Turn off heat and stir in lemon rind, cut into thin strips. Remove chicken from the oven, place on a serving platter and surround with artichoke hearts. Spoon sauce over dish and garnish with parsley leaves.

Serving Suggestions:

Great served with Harissa Spiced Green Beans.

Yields:

6 servings

Thanks to:

Recipe adapted from Kitty Morse recipe for the Djej M’Kalli B’L’Hamd Markad –Tagine of Chicken with Preserved Lemons and Artichoke Hearts
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Marrakech Moroccan Spiced Chicken

“I just received my first order from your store. I judge the overall quality of a line by their bay leaves, so I included bay leaves in my order. I was very impressed. These are some of the freshest looking bay leaves I have ever purchased.”

-Terri C. of Agoura Hills, CA

Marrakech Moroccan Spiced Chicken


Yields: 6 servings

Ingredients:

Notes:

*To make the Marrakech Moroccan paste, mix together 2 Tbsp. each of Marrakech Moroccan Spice, olive oil and warm water. 

Savory Spice Shop founders, Janet and Mike Johnston, had the pleasure of making this dish with Paula Deen on her Food Network show, Paula's Best Dishes.

Directions:

Preheat oven to 400 degrees. Melt butter in a Dutch oven over medium-high heat. Add Marrakech paste and chicken and stir to coat. Cook chicken strips 2 to 3 min. on each side. Stir in broth and onions, and then lay parsley leaves on top (reserving some parsley for garnish). Cover and bake until chicken is tender, 20 to 25 min. Remove from oven and reduce heat to 200 degrees. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm.

Bring the remaining sauce in the Dutch oven to a simmer on the stovetop. Stir in the pulp of the lemon and artichoke hearts. Simmer for 4 to 5 min. until the artichoke hearts are heated through. Turn off heat and stir in lemon rind, cut into thin strips. Remove chicken from the oven, place on a serving platter and surround with artichoke hearts. Spoon sauce over dish and garnish with parsley leaves.

Serving Suggestions:

Great served with Harissa Spiced Green Beans.

Yields:

6 servings

Thanks to:

Recipe adapted from Kitty Morse recipe for the Djej M’Kalli B’L’Hamd Markad –Tagine of Chicken with Preserved Lemons and Artichoke Hearts
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.