Roasted Moroccan Chicken

Moroccan Chicken is full of earthy, pungent Middle Eastern spices, tangy lemon flavor and sweet potatoes. It's an easy recipe with exotic flavors ready in a flash.

Course Main Course

Cuisine American, Moroccan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 199kcal

Author Toni Dash

Ingredients

¼ cup Olive Oil
1 Lemon quartered
4 8-ounce boneless skinless Chicken Breasts
2 teaspoons Cumin
2 teaspoons Paprika
1 teaspoon Curry Powder
¼ teaspoon Cinnamon
½ teaspoon Kosher Salt
½ teaspoon ground Black Pepper
1 medium Yellow Onion chopped
1 ½ cups peeled Butternut Squash or Sweet Potatoes cut into 1-inch cubes
1 ½ cups Chicken Broth low sodium
¼ cup Lemon Juice
Garnish optional: lemon and mint sprigs.

Instructions

Preheat the oven to 400 degrees F. Use a large (preferably non-stick) oven proof skillet or Dutch oven.
Heat the olive oil on the stove top over medium heat until rippling on the surface.
Add the lemons quarters, chicken breasts and spices (cumin, paprika, curry powder, cinnamon, salt and pepper). Sear the chicken for 2 minutes, flip and sear 2 additional minutes on the opposite side. Remove from pan.
Add the onions and squash. Sauté for 5 minutes.
Add the broth and lemon juice. Scrape up any browned bits of food sticking to the bottom of the pan.
Add the chicken back to the pan.
Cook in the oven for 20-25 minutes uncovered until chicken and squash are both done. Chicken should reach 165 degrees internal temperature.
Garnish with lemon and mint sprigs.

Notes

Note on Chicken

Buy chicken breasts close to 8 ounces a piece.
Select similar size chicken breasts to ensure even cooking in the same amount of time.
The internal temperature should measure 165 degrees F when cooked.

Sweet Potato substitute ideas

Acorn squash can be substituted.
Short cut: buy precut squash.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

Nutrition