This delicious Moroccan Chicken is made with slow-cooked tender chicken, onions, carrots, tomatoes, and raisins in a flavor-packed sauce made with all your favorite Moroccan spices and a splash of lemon. Wait to smell this cooking. It will knock your socks off!
- 1 tbsp Paprika
- 1-½ tsp Grounded ginger
- 1 teaspoon Cumin powder
- ½ teaspoon Ground cinnamon
- ¼ teaspoons Ground turmeric
- ⅛ teaspoons Land Cayenne
- 2 Large chicken breasts, halved lengthwise
- 3 tablespoons Canola oil, divided
- 2 Large carrots, cut into thin rounds or half rounds
- 1 Medium onion, chopped
- ½ cups Chicken broth
- 1 box (14 1/2 oz size) fire roasted diced tomatoes
- ½ cups Raisins
- 1 tbsp Lemon juice
In a small bowl, combine the paprika, ginger, cumin, cinnamon, turmeric and cayenne pepper. Sprinkle 1/3 of the mixture evenly over the chicken breasts. Reserve the rest of the spice mix. Cover the chicken and let rest for 30 minutes.
Add 1 1/2 tablespoons of oil to a heavy skillet over medium heat. Add the chicken and brown on both sides. Remove the chicken to a plate. Add the remaining 1 1/2 tablespoons of oil to the pan. Add carrots and onions. Cook until the onion begins to turn translucent and slightly brown around the edges.
Reduce the heat to low and stir in the remaining spices. Cook 1 minute, stirring constantly. Pour the chicken broth and roasted tomatoes over the fire, simmer for 2-3 minutes. Add raisins, lemon juice and browned chicken breasts. Cover and simmer for 25-30 minutes, turning the chicken once.
If desired, garnish with lemon slices and toasted slivered almonds.