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Moroccan Chicken Sann

By: ashley  
"My friend made this dish for me when I had a newborn baby. It quickly became a family favorite. The marinade is incredible and the pieces of prune and apricot create a nice sweet balance. Serve with Basmati rice."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 186 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup fresh lemon juice
  • 1/2 cup sherry
  • 1/2 cup honey
  • 1/2 teaspoon ground thyme
  • 2 teaspoons curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, pressed
  • 3 pounds cut up chicken pieces
  •  
  • 1 1/2 cups uncooked brown rice
  • 3 cups water
  • 2 tablespoons olive oil
  • 8 pitted prunes
  • 8 dried apricot halves

Directions

  1. Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder. dried oregano, ground ginger, ground black pepper, and garlic. Place the marinade with the chicken into a resealable bag, and marinate for at least 30 minutes or up to 24 hours.
  2. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  3. Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the skillet. Bring to a simmer, cover, and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over the brown rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 681 | Total Fat: 23.1g | Cholesterol: 97mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by Ron 
Followed the recipe exactly to the letter. Produced a lovely, exotic taste, (marinated 24... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by italian delizia 
I omitted thyme and added 1/2tsp.oregano.Instead of sherry I used dry vermouth.Is a delicious... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2009 by Marijka 
Wow! What a tasty meal! The only difference I made was to use cut up chicken breast instead... MORE

 
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