Moroccan Chicken

Jeri Roth Lande

"Exotic recipe with the taste of a tagine, but a lot less work."
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2.5-3 hr servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350.
  2. Heat a couple olive oil (enough to cover the bottom of the pan) in a Dutch oven.
  3. Add onions and cook until wilted.
  4. Add the cinnamon, paprika and cumin and stir.
  5. Add honey and stir.
  6. Add raisons and water.
  7. Bring to a boil.
  8. Add Italian green beans and squash and mix.
  9. Place the chicken skin side down on top of the vegetables.
  10. Bring liquid in the pan back to a boil.
  11. Put pan in the preheated oven and bake uncovered.
  12. Turn over chicken after 45 min - 1 hr.
  13. Continue baking until chicken is browned, about 2-2 hours total.


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