Moroccan Chicken with Wild Rice Mix

Date: 20 May 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0


A Moroccan dish bursting with flavors … sweet and spicy at the same time.  This is one of my favorite Moroccan Chicken Dishes.  You can use chicken pieces, which will give better flavour because of the bones, or chicken breasts.


  • 4 chicken portions
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cinnamon
  • Large pinch of Saffron Threads, crushed
  • 50g whole almonds, preferably blanched
  • 100g dried apricots, sliced thinly
  • 25g raisins
  • 600ml gluten free chicken stock
  • Olive Oil
  • Salt & Pepper
  • Chilli Flakes (optional)
  • Freshly Chopped Parsley
  • Wild Rice Mix to Serve


Heat the oil in a large casserole and fry the chicken pieces or breasts till golden.  Remove and add the onions and garlic.  Cook until softened but not browned.  Stir in the cinnamon and combine with the onions.

Put the chicken pieces back in and add the saffron, almonds, apricots, raisins, chilli flakes, if using and stock.  Heat until the stock is simmering.  Cover the casserole and cook for approximately 1 hour until the chicken is done (chicken juices run clear when the thickest part is pierced with a knife).  If the sauce is too liquid, mix a teaspoon of cornflour with water, add to the sauce and simmer for a few minutes to thicken.

Season, sprinkle with parsley and serve with boiled wild rice mix.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »