Marrakech Moroccan Spiced Chicken Recipe
Active Prep: 10 min
Cook: 35 min
- 2 Tbsp. Marrakech Moroccan Mix
- 2 Tbsp. olive oil
- 2 Tbsp. warm water
- 1 Tbsp. butter
- 2 lbs. boneless chicken breast, cut into 1-1/2" strips
- 1/4 cup chicken stock
- 1/4 cup red onion, diced
- 15 sprigs fresh flat leaf parsley
- 1 Preserved Lemon, pulp and rind
- 1 (14 oz.) can artichoke hearts, drained and halved
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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.
Mix together Marrakech Moroccan spice, olive oil and warm water to form a paste and set aside. 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 the 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.
Great served with Harissa Spiced Green Beans.
Recipe adapted from Kitty Morse recipe for the Djej M’Kalli B’L’Hamd Markad–Tagine of Chicken with Preserved Lemons and Artichoke Hearts