Moroccan Chicken

Moroccan Chicken
1 hr 45 min
6 Servings


8 pieces
chicken (whole legs and thighs)
small white onion (small diced)
jalapeno (finely chopped)
bay leaves
carrots (peeled and cut into 1 inch pieces)
celery stalks (cut into 1 inch pieces)
10 pieces
fresh okra (remove stems and cut in half)
6 oz
dried Mediterranean apricots
1/2 cup
Greek olives (pitted)
1/2 cup
dried raisins
3 can
tomato sauce (8 oz. cans)
1 can
chicken broth (14.5 oz. can)
1 Tbsp
1 Tbsp
1 Tbsp
smoked paprika
1 Tbsp
dried lemon peel (minced)
large cloves garlic (minced)
1 tsp
ground cinnamon
2 Tbsp
Better Than Bouillon chicken base
black pepper
Prep Time:
1 hr 45 min
Total Time:
1 hr 45 min


Preheat the oven to 400° F. Remove skin and excess fat from the chicken, and season to taste on both sides with salt and pepper. Place the chicken into a large baking pan. Add the onion, jalapeño, bay leaves, carrots, celery, okra, apricots, olives and raisins on top of the chicken. In a separate bowl mix the tomato sauce, chicken broth, cumin, turmeric, paprika, lemon peel, garlic, cinnamon, chicken base, 2 teaspoons salt and ½ teaspoon pepper together and stir well. Finally pour the sauce over the chicken and vegetables, cover with tin foil and place into the oven. Roast for 1 hour and 15 minutes then serve with your favorite starch.   

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Chef Ryan Covert