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Moroccan Chicken

Moroccan Chicken

Serves: 4

Category: Main Dishes - Non-Vegan

Average Rating: 
Rated by: 8 members

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1 (6-8 ounce) chicken breast, cut in strips
1 onion, chopped
1 cup carrots, thinly sliced
2 garlic cloves, crushed
4 dates
2 tablespoons lemon juice
1/2 tablespoon cinnamon
3 tomatoes, cut up
8 ounces kale
8 ounces broccolli rabe


Cook chicken in skillet with 1/2 inch of water. Remove from pan. Add the onion, carrots, garlic to skillet and cook. In blender, blend the dates, lemon, vinegar, cinnamon and tomatoes. Pour blend into skillet and continue to cook. Return chicken to skillet. Pour over steamed greens and mix.

Calories 157; Protein 15 g; Carbohydrates 24 g; Sugars 10 g; Total Fat 1.7 g; Saturated Fat 0.3 g; Cholesterol 24.7 mg; Sodium 100 mg; Fiber 6.2 g; Beta-Carotene 9066 ug; Vitamin C 99 mg; Calcium 185 mg; Iron 3.1 mg; Folate 46 ug; Magnesium 65 mg; Potassium 890 mg; Zinc 1.4 mg; Selenium 9.3 ug

Comments (1):


K Wilson

09/05/2009 06:33 PM

Rated this recipe:

1) if you start your carrots and onions at the same time, either the carrots will be undercooked or the onions will be mushy, i recommend giving the carrots a five-minute head start (unless you slice the carrots paper-thin)

2) as written, the recipe results in a high volume of thin, watery sauce. when it looked done, i removed the chicken and vegs from the liquid, then continued cooking the liquid until it was reduced by 50%. the sauce had great flavor and was a more appropriate consistency for the dish as a whole

3) i used fresh lemon juice, and added some finely-chopped lemon zest to the pot

mrs. k. wilson