Moroccan chicken

Latest comments and suggestions

• Suburban Bushwacker

  18 January 2008

  Suburban Bushwacker commented on this recipe

  "Cook the quinoa according to pack instructions" is the last thing I'd do. The packs always say to use far to much water. one-to-one is all you need. The secret is to bring it to a rapid boil then turn the heat down as low as possible and cook until the quinoa sticks to the bottom of the pan.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ross

  02 May 2008

  Ross rated and commented on this recipe

  

  I agree with Suburban Bushwacker and anyway quinoa is not readily available in Morocco. Saffron fried rice or easy cook couscous are quick alternatives. Moroccan spice mixtures are available in two main types: ras el hanout ("head of the shop") and works well with this dish, and chermoula which goes well in fish tajines or a marinade ingredient for barbeques.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsO

  09 May 2008

  MrsO commented on this recipe

  Mine was a bit too lemony; if I made it again would increase the amount of olive oil. Also, I put peas as well as the spring onions into the quinoa and it made it a bit more interesting.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sumthin smells gud

  07 November 2008

  sumthin smells gud commented on this recipe

  Whats the best moroccan spice mix... im new to cooking!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ehronaldo

  10 January 2009

  ehronaldo commented on this recipe

  Made this for six people and mixed lemon juice and the rind of a lemon with the rice, MMMM superb and all six really enjoyed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jax

  19 February 2009

  jax rated and commented on this recipe

  

  Really different and tasty. Easy to prepare, but I prefer it with couscous rather than quinoa. Also think the cooking time for the chicken can be extended for another 5 - 10 mins, but of course it does depend on your oven. This is fast becoming a regular weeknight recipe in our household.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chris

  28 February 2009

  Chris rated and commented on this recipe

  

  I was a little disappointed with this, it didn't have the flavour that I had been expecting. The chicken was nice and lemony, but needed extra cooking - I gave it 5 minutes combi microwave and convection at the end. I shall put less water in the quinoa next time as suggested in the first two comments.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• miss.moss

  06 March 2009

  miss.moss rated and commented on this recipe

  

  My chicken was also not done in on time, I uncovered it & baked an additional 10 minutes, and it was only just done. We didn't like the sauce, although we enjoyed the quinoa/rice part of the recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• colin

  01 August 2009

  colin commented on this recipe

  i can't find any moroccan spices so what would you use to make a homemade variety

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lcrpjc

  13 October 2009

  lcrpjc commented on this recipe

  Had this for dinner lastnight, was really really yummy, what a way to start slimming world too!! As this is free on extra easy (minus the olives)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lcrpjc

  13 October 2009

  lcrpjc commented on this recipe

  I searched online for a spice mix as Tesco/Asda don't have a pre mixed one, I used: 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 1/2 teaspoons allspice 2 1/2 teaspoons ground ginger 1 1/4 teaspoons cayenne pepper 1 1/4 teaspoons cinnamon

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  24 October 2009

  Belkey rated and commented on this recipe

  

  We really enjoyed this, but would agree that the chicken needs cooking longer than the stated time. It would also be nice to up the veggie intake, but I am not sure which vegetable compliement Morrocan cooking!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• soulrebel

  01 May 2010

  soulrebel rated and commented on this recipe

  

  I found this a little bland at first but my palet warmed to it. I used equal parts of Tumeric, Cumin, Paprika and Coriander for the Moroccan spice mix. I am tempted to try again and use the spice mix that Icrpjc suggests. I may make it more spicey next time, include peas as suggested MrsO suggests. As for the Quinoa I actually really liked it. Any thoughts of the texture of rice or couscous having a preferable texture are outweighed by the protein content!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2917/

http://www.bbcgoodfood.com/recipes/2917/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 lemon , zest and juice
• 2 tbsp olive oil
• 4 tsp Moroccan spices mix
• 300g quinoa
• bunch spring onions , chopped
• handful green olives , pitted and halved
• small bunch flatleaf parsley , chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 lemon , zest and juice
• 2 tbsp olive oil
• 4 tsp Moroccan spices mix
• 300g quinoa
• bunch spring onions , chopped
• handful green olives , pitted and halved
• small bunch flatleaf parsley , chopped

461 kcalories, protein 45g, carbohydrate 45g, fat 12 g, saturated fat 1g, fibre 1g, sugar 6g, salt 2.11 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.