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Test Kitchen Approved

Tan-Tan Moroccan Spiced Chicken with Preserved Lemon & Dates

Recipe By Mike Johnston, Savory Spice founder

Prep Time

15 Minutes

Cooking Time

35 Minutes

Recipe By Mike Johnston, Savory Spice founder

A stewed chicken dish with Moroccan flavors of paprika, cinnamon, anise, and preserved lemon.

Serving Suggestions

Serve with couscous and a sprig of fresh parsley.

Ingredients

2 lbs. boneless, skinless chicken breast, cut into 1½-inch wide strips


2 Tbsp. olive oil

2 Tbsp. warm water

1 Tbsp. butter

0.02 each *1/4 cup chicken broth

0.25 cups red onion, diced

Rind of 1 preserved lemon, cut into strips

15 sprigs fresh flat leaf parsley, plus more for garnish

2 tsp. lemon juice

Pulp of 1 preserved lemon

20 dates, cross cut into circular pieces

Savory Spice ingredients in this recipe

  • Tan-Tan Moroccan Seasoning

    Moroccan food has really taken off in the States, so having more than one Ras el Hanout-style blend was very important to us. Tan-Tan Moroccan is h...

    View full details

Directions

Preheat oven to 400 degrees. Mix together Tan-Tan, olive oil and warm water to make a paste; set aside. Melt butter in a Dutch oven or deep skillet over medium-high heat. Add Tan-Tan paste and chicken and stir to coat. Cook chicken strips for 1 min. on each side. Stir in stock and onions, and then lay parsley leaves on top. Cover and bake until chicken is tender, 20 to 25 min. Remove from oven and reduce heat to 200 degrees. Discard parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring remaining sauce in Dutch oven to a simmer on the stovetop. Add lemon juice, preserved lemon pulp and dates. Simmer for 4 to 5 min. until dates are heated through. Turn off heat and stir in preserved lemon rind. Remove chicken from oven and place on a serving platter. Spoon sauce over dish and garnish with fresh parsley leaves.