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.

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• 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.

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• 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.

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• sumthin smells gud

  07 November 2008

  sumthin smells gud commented on this recipe

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

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• 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.

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• 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.

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• 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.

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• 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.

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• 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

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• 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)

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• 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

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• 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!

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• 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!

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• Alan Sykes

  09 May 2012

  Alan Sykes rated and commented on this recipe

  

  Bit disappointing. Bed of quinoa/spring onions just wasn't right. Also 20 mins baking of chicken left it raw in the middle - put me right off. Needs 40 minutes minimum, I'm afraid. Won't cook this again, sorry.

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• Agnostic Chef

  15 July 2012

  Agnostic Chef commented on this recipe

  Up the temperature for the chicken to 220c and it'll be done in 20 mins.

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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

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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

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