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home > recipes > meat > easy moroccan chicken
6 boneless chicken breasts Marinade: 1 Tbs ground cumin 2 tsp paprika 1/2 tsp ground ginger 1/2 tsp ground turmeric 5 cloves garlic crushed 1/3 cup fresh cilantro chopped 1/4 cup fresh lemon juice 1/4 cup fresh orange juice Ingredients to surround chicken: 1, 28 oz can of diced tomatoes well drained, 1 lemon thinly sliced, 1/2 cup assorted deli olives 1 can chicken broth. In a resealable plastic bag place the chicken breasts and all marinade ingredients. Chill for 4 to 6 hours. Add 1/4 cup flour into bag and mix by kneading bag. Place chicken breasts and marinade in a large rimmed baking dish. Tuck the following around chicken:
1, 28 oz can of diced tomatoes well drained 1 lemon thinly sliced 1/2 cup assorted deli olives 1 can chicken broth
Bake uncovered for 1 hour at 400F or cooked and done. Check occasionally to make sure there is enough liquid in bottom of pan to prevent burning. Yield: 6 servings Serve with brown or white rice

Easy Moroccan Chicken


average rating = 4 stars(4.00001 comment available)
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list all recipes for MEAT (1007)
list all African recipes (85)
list all recipes by BUTTERFLYDOG (1134)


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keyword: moroccan
keyword: chicken
ethnicity: african
recipes for meat
recipes by butterflydog
Email Address:
(posted April 14, 2008)

6 boneless
chicken breasts
Marinade:
1 Tbs ground
cumin
2 tsp
paprika
1/2 tsp ground ginger
1/2 tsp ground
turmeric
5 cloves
garlic crushed
1/3 cup fresh
cilantro chopped
1/4 cup fresh
lemon juice
1/4 cup fresh
orange juice
Ingredients to surround
chicken:
1, 28 oz can of diced tomatoes well drained,
1
lemon thinly sliced,
1/2 cup assorted deli olives
1 can
chicken broth.

In a resealable plastic bag place the
chicken breasts and all marinade ingredients. Chill for 4 to 6 hours. Add 1/4 cup flour into bag and mix by kneading bag. Place chicken breasts and marinade in a large rimmed baking dish. Tuck the following around chicken:


1, 28 oz can of diced tomatoes well drained
1 lemon thinly sliced
1/2 cup assorted deli olives
1 can
chicken broth


Bake uncovered for 1 hour at 400F or cooked and done. Check occasionally to make sure there is enough liquid in bottom of pan to prevent burning.

Yield: 6 servings

Serve with
brown or white rice


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+1 comment
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from Reno, NV, United States wrote:2  1

This is awesome, what a unique array of flavors! We're definitely keeping this recipe, thanks!
4 starsApril 15, 2008


 
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