I am always on the look out for delicious and healthy recipes for my family, and am usually quite happy to try new recipe ideas. Yesterday I came across a simple-looking Moroccan Chicken recipe and decided to give it a go today. The results were good – not excellent as I had hoped for, but none-the-less it was a good healthy dish. The blend of spices were interesting and the fresh ingredients made it very tasty. My kids wouldn’t touch the chicken, but they happily ate the rice pilaf I made to go with it.

I adapted the original recipe a lot after eating it and recognizing where changes were necessary. This version is what I would make *next* time. Give it a try and let me know how you like it! The spice blend remains the same here as in the original, but I played with the proportions, added in the zucchini and carrots and would even take it a step further next time by adding in chick peas.


Moroccan Chicken

4 boneless chicken breasts
1 TBSP cumin
2 tsp paprika
½ tsp ground ginger
½ tsp turmeric
5 cloves of garlic, minced
¼ cup cilantro, chopped
1 lemon, juiced
1 orange, juiced

(a little flour to coat chicken)
1 28oz can diced tomatoes (drained of juice)
½ cup chicken broth
1 carrot, sliced
1 zucchini, sliced

In a large bowl, mix the spices and juices of the lemon and orange. Add the chicken breasts, coat them and allow to marinate for several hours.

Once marinated, lightly flour the chicken, and place in the centre of a roasting pan. Surround the meat with the can of tomatoes, broth, carrot and zucchini. Bake in preheated 400 degrees F oven, covered for about 30 minutes, then another 30 minutes with no lid. Serve alongside plain white, brown or basmati rice.