This chicken recipe is really easy to make and a little different than what we are used to. Arik loves pine nuts and raisins, so he was loving this combination. It isn’t at all spicy, and due to the raisins it has a somewhat sweet taste, which is popular with the kiddies.
I served this with some steamed broccoli and a cucumber salad. It tastes great served over couscous, but I could imagine it also pairing well with rice or quinoa. It’s a great dish if you want to start your kids on trying some new tastes and flavors. I hope your little ones like this moroccan chicken as much as mine did!
Easy Moroccan Chicken
Prep time
Cook time
Total time
Serves: 3-4
Ingredients
- 3 tablespoons pine nuts
- 2 large (400g) chicken breasts, diced into small chunks
- 3 tablespoons flour
- 3 tablespoons olive oil
- 2 medium onions, sliced
- 1 teaspoon cinnamon, ground
- 1 teaspoon cumin, ground
- 1 teaspoon mild paprika, ground
- 1 teaspoon coriander, ground
- 4 tablespoons raisins
- 1 cup/240ml chicken broth
- 3 tablespoons cilantro or flat-leaf parsley, chopped
- 1 lemon, juiced
- salt and pepper
Instructions
- Heat a large pan over medium-high heat and add pine nuts. Cook, stirring regularly, until they give off an aroma and start to color. Transfer pine nuts to a plate.
- Meanwhile, place chicken in a bowl and add flour, salt, and pepper and toss to coat.
- Add one tablespoon of oil to the pan and cook half of the chicken until golden. Transfer the cooked chicken to a plate and repeat with another tablespoon of oil and remaining chicken.
- Heat remaining tablespoon of oil in the pan and add sliced onions. Reduce heat a little and cook, stirring frequently for about 10 minutes or until golden and softened.
- Add the cooked chicken, as well as the spices, raisins and broth to the onions and bring to a boil. Reduce the heat to low and cook for 5-10 minutes or until heated through and thickened.
- Just before serving stir in pine nuts, cilantro or parsley and lemon juice (to taste).
- Serve over couscous.
