Moroccan Chicken with Polenta Recipe -
Moroccan Chicken with Polenta Recipe

Moroccan Chicken with Polenta

Recipe by  

"This aromatic chicken with cinnamon and raisins is reminiscent of traditional North African cuisine."

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Original recipe makes 4 servings Change Servings


  1. Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
  3. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 333 (21% from fat); FAT 7.6g (sat 1.2g, mono 4.2g, poly 1.3g); PROTEIN 31.9g; CARB 32.4g; FIBER 3.8g; CHOL 67mg; IRON 3.4mg; SODIUM 457mg; CALC 84mg

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

This is the best chicken ever! I asked my 12 yr old daughter (a picky eater) what she wanted for dinner the next night after serving this chicken and she said "Can we have that "morroccan chicken again?" That ranks 5 stars in my book.

Most Helpful Critical Review
Jul 15, 2003

My husband enjoyed this dish the first night out, while I thought it was much better two days later as leftovers.


38 Ratings

Jun 23, 2003

A yummy variety of flavors. My husband doesn't normally like raisins, but he enjoyed them in this dish.

Jun 23, 2003

Husband and I loved this recipe. Easy, quick and delicious - and best of all, tastes fattening!!!!

Jun 23, 2003

A little spicy for kids, but all of our friends loved it. It was easy to make and had a very unique flavor. Everyone thought we spent a lot more time than we actually did on the meal.

Jun 23, 2003

This is very aromatic, and it tastes just as good as it smells. I used plain polenta since my family doesn't like mushrooms. I would definitely make it again.

Oct 29, 2004

Great dish! The changes I made:I doubled the chicken broth & added a little extra tumeric for more sauce. I also added a handful of frozen green peas for color. I had to substitute dried cranberries 'cause I was out of raisins. I served over plain polenta. This dish reminded us of a curry. Hubby and I devoured it! Will definately make again!

Dec 11, 2003

One of my favorite recipes on here and pretty easy. I added garlic (because I have s serious addiction to the stuff), onion and used golden raisins instead of regular. I just cooked regualr polenta, using water from steeped mushrooms.


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