Moroccan Chicken

Welcome to Day 1 of a week full of delicious chicken recipes that are, as always, easy and quick to make!


Here’s what you’ll need to make Moroccan Chicken

4 boneless chicken fillets, butterflied (Google how to butterfly chicken fillets)

1 Tblspn vinegar

2 Tblspn Worcestershire sauce

1 tsp salt

1 tsp dried oregano

1 tsp dried basil

1/2 tsp paprika (optional)

1 Tblspn crushed garlic

1 Tblspn crushed ginger

For the sauce:

1/2 cup chicken stalk

1/2 cup tomato puree

1/2 cup cream


The procedure is very simple! Marinate the chicken (for only a few minutes) fillets in everything except the garlic and ginger, and the sauce ingredients, of course! Don’t worry if you think the amount of dried herbs is too much. Once you add the sauce ingredients the herbs really help give a subtle flavor that makes everything just perfect.

You’ll need a frying pan with higher sides, because you’ll be adding the sauce ingredients to the chicken. Add about 2-3 Tblspn of any flavorless oil and sauté the ginger and garlic for about two minutes on a medium flame, then add the chicken fillets. Let them cook on one side for about 4-5 minutes, then flip them. You might need to cook the chicken in two batches, so once the first batch is done, remove the chicken into a plate, cook the second batch, then put the first batch back into the pan.  At this point all you need to do is add the stalk, tomato puree and the cream. Carefully mix the chicken and the sauce together, by swirling the pan around. Don’t use a spoon, or if you do, be careful, because for presentation, the chicken fillets should be whole. Once the sauce starts bubbling turn the flame on low until the sauce starts to thicken.

And that’s it! This can take up to 35 minutes from start to finish if you have all the ingredients on your counter before hand! Moroccan Chicken goes great with garlic rice and roast potatoes. If you have any boiled rice left over, just sauté it with some garlic, white pepper and soy sauce and sprinkle over some chopped spring onions! If you don’t have any boiled rice at hand, just add some crushed garlic, white pepper, and soy sauce to the water in which you boil your rice.



9 Comments Add yours

  1. rafia says:

    looks too good, i make it with samira shahzad’s recipe with fresh basil and oregano.but i will try this too.

  2. Rabea says:

    Does the recipe require tomato purée or tomato paste (as in ketchup)? I am totally new to the kitchen and recipe world so a little confused.

    1. fatimarana says:

      Tomato puree, which is also sold as tomato paste=)

  3. Rabea says:

    Thanks a lot.

  4. Bushra says:

    Is this recipe Samira shehzads? Or different ??

  5. Fatima says:

    Hi Fatima. This is Fatima :). Is there any substitute of cream ?

    1. fatimarana says:

      Hi! You can use whole milk and flour to make a sauce but cream is the quickest!

  6. Aqsa Sikandar says:

    I tried this recipe again after 3 years! My first try wasn’t good but this time, it was perfect! Exactly what I wanted alhamdulillah! JazakAllahu khayran for the recipe! ❤
    We have it by your name on Karachi Chefs at Home group too 🙂

    1. fatimarana says:

      I’m glad you liked it! yeah sometimes the ingredients available are different so the sauce ends up different. I’ll check it out thanks!

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