Moroccan chicken

Moroccan chicken

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(9 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Spice up your evening with this simple chicken supper

Nutrition and extra info

  • Easily doubled / halved

Nutrition:

  • kcal461
  • fat12g
  • saturates1g
  • carbs45g
  • sugars6g
  • fibre1g
  • protein45g
  • salt2.11g
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Ingredients

  • 4 skinless boneless chicken breast fillets
  • 1 lemon, zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tsp Moroccan spice mix
  • 300g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful green olives, pitted and halved
  • small bunch flatleaf parsley, chopped

Method

  1. Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.

  2. Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

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Comments, questions and tips

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longtallj
4th Aug, 2015
5.05
Excellent and quick and easy once I'd sourced the right mix for the Moroccan spices. Used rice instead of quinoa, steamed vegetables instead of olives. Worked really well. This is the spice mix I used, found by 'googling'! Ingredients 1 teaspoon ground cumin. 1 teaspoon ground ginger. 1 teaspoon salt. 3/4 teaspoon black pepper. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground coriander. 1/2 teaspoon cayenne. 1/2 teaspoon ground allspice.
merengue
19th Mar, 2014
Why no guidance on the Moroccan mix? Seems silly if you ask me. Should I just guess or am I missing something here??
youngedck123
7th Dec, 2013
Great recipe! quinoa was fantastic and the chicken was so tasty with all the spices added! I added extra things like avocado and allot of fetta to make it a bit more substantial but very pleased :)
shazzzie
22nd Nov, 2013
Worst thing I have ever eaten. Chicken was not cooked in 20 mins Quinoa was bland and quite frankly horrible.
melboy
22nd Jan, 2016
ALL ovens differ ! Try it again,using either rice or couscous or even bulgar wheat.You will enjoy it..I agree with quinoa is tasteless ! :)
deficator
15th Jul, 2012
Up the temperature for the chicken to 220c and it'll be done in 20 mins.
ajsykes
9th May, 2012
2.05
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.
ecb03ajr
1st May, 2010
2.05
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!
eleanormayo
24th Oct, 2009
4.05
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!
lcrpjc
13th Oct, 2009
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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