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Moroccan Chicken

Moroccan Chicken

Serves: 4

Category: Main Dishes - Non-Vegan

Average Rating: 
Rated by: 9 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 (2):


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

whoster69 replies:

02/12/2020 09:09 PM

Rated this recipe:

Your ideas are sensible.  Thank you for adding them.

vbpets replies:

03/08/2020 06:43 PM

Rated this recipe: (no rating)

The recipe is missing the STEAMING OF THE GREENS which would have used up all that water if you used too much.Why would your sauce be watery since there's no liquid in it  other than the lemon juice and vin.  Seems to me people don't understand the principle of water saute. It says half inch water for the chicken but you have to use common sense and drain excess off if necessary before trying to saute the vegs. Some people may have used a 14 inch skillet and fill it up a half inch which is WAY more water than in a small skillet. I guess there are alot of new cooks here. But I still have no idea why a half inch of water rendered too much liquid for 16 oz of GREENS - broccoli rabe is TOUGH and so is mature kale!  Also it says THINLY SLICED CARROTS.

This reply was last edited on 03/08/2020 06:54 PM


02/12/2020 09:12 PM

Rated this recipe:

This was pretty good.  A bit too strong of a vinegar flavor.  On the sweet side, but not in a bad way.  It left a clean aftertaste.  Next time I think I will cook down the sauce more like K Wilson suggests.  It was too thin and watery.  I might put in one less teaspoon of vinegar too.  Overall, I would rate this a 3 out of 5.  With a little work, it could be a 4 out of 5.  Some whole wheat flatbread might be good with it too.