Moroccan Chicken

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 21 G., saturated fats 4 G., proteins 52 G., carbohydrates 23 G., fiber 7 G., cholesterol 125 mg, sodium 725 mg, sugar 10 G.

This dish owes its magnificent flavor to the Moroccan seasoning ras el hanout. It's quite versatile and works well with both meat and vegetables. Rub it over chicken breasts and pan-fry. Serve with baked spiced green beans and carrots, drizzled with a sweet and spicy apricot-olive sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g green beans, ends removed
4 carrots, cut in half crosswise and lengthwise into 4 pieces
3 tablespoons extra-virgin olive oil
1.5 tsp. ras el hanout (Moroccan seasoning)
1/4 cup flaked almonds
4 skinless, boneless chicken breasts (about 200g each)
1 small shallot, finely chopped (about 1/3 cup)
1.5 cups lightly salted chicken broth
1/4 cup chopped dried apricots
1/4 cup pitted green olives, halved
2 tsp harissa

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, green beans, carrot, olive, ras el hanout seasoning, harissa sauce, almond, dried apricots

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven; preheat to 450°F (230°C). Toss the green beans and carrots on a rimmed baking sheet with 2 tablespoons of olive oil, 1/2 teaspoon of ras el hanout, salt, and black pepper. Bake on the top rack until tender, adding the almonds halfway through, 25 to 30 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sprinkle the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and black pepper. Add to the skillet; cook until golden brown, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and bake on the bottom rack of the oven until cooked through, about 10 minutes.

Return the pan to medium heat and add the shallots. Cook, stirring, until softened, about 1 minute. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan, then add the dried apricots, olives, and harissa. Cook until the apricots are softened and the broth has reduced by two-thirds, about 5 minutes; season with salt to taste. Pour any chicken juices into the sauce.
Slice the chicken and serve with the roasted vegetables, drizzled with the sauce from the pan.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Oven / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes / African cuisine / Moroccan cuisine

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