Name: Baked Moroccan Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 (4-oz.) raw chicken breasts, boneless, skinless; 1 Preserved Meyer Lemon (pulp removed, chopped); 2 Tbsp olive oil; 4 cloves garlic (finely chopped); 1 thin slice fresh ginger (finely chopped); 1½ cups frozen artichoke hearts (thawed); 1 cinnamon stick ((or ½ tsp. ground cinnamon)); 1 tsp. ground black pepper; 1 tsp. cumin seeds; 1 tsp. paprika; 1 tsp. crushed red pepper; ¼ tsp. whole cloves; 1 large pinch saffron

Make a weeknight dinner extra-special without any extra work. The prep for this flavor-packed Moroccan Chicken recipe couldn’t be any easier.

Some versions of Moroccan chicken with preserved lemons call for sautéing the chicken which requires lots of extra oil and is a less healthy way to go (that’s putting it lightly).

We have opted to bake our Moroccan chicken bathed in a mixture of bold spices which dress the tender chicken to perfection.

The recipe calls for preserved Meyer lemon, which you can learn to make here.

The flavor of the dish really benefits from the bold, lemony taste of preserved lemon. If you don’t have any, you can use a vegetable peeler to remove strips of lemon peel from a whole lemon, being careful to avoid the white pith underneath.

3.18 from 28 votes

Baked Moroccan Chicken

This flavorful Moroccan chicken calls on classic Moroccan spices like saffron, ginger, and cloves to give it a delicious flavor.

Course Main Course

Cuisine Moroccan

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 4 servings

Calories 206 kcal

Author BODi

Ingredients

4 (4-oz.) raw chicken breasts, boneless, skinless
1 Preserved Meyer Lemon pulp removed, chopped
2 Tbsp olive oil
4 cloves garlic finely chopped
1 thin slice fresh ginger finely chopped
1½ cups frozen artichoke hearts thawed
1 cinnamon stick (or ½ tsp. ground cinnamon)
1 tsp. ground black pepper
1 tsp. cumin seeds
1 tsp. paprika
1 tsp. crushed red pepper
¼ tsp. whole cloves
1 large pinch saffron

Instructions

Preheat oven to 450° F.
Combine chicken, Preserved Lemon, oil, garlic, ginger, artichoke hearts, cinnamon, pepper, cumin, paprika, red pepper, cloves, and saffron in a large bowl; mix well.
Arrange chicken mixture in a baking dish. Bake for 20 to 25 minutes, or until chicken is no longer pink in the middle.
Serve chicken with couscous if desired.

Recipe Notes

The nutritional information is per serving, not including couscous.

Nutrition Facts

Baked Moroccan Chicken

Amount Per Serving (1 serving)

Calories 206 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 67mg22%

Sodium 822mg36%

Carbohydrates 6g2%

Fiber 3g13%

Protein 24g48%

* Percent Daily Values are based on a 2000 calorie diet.

Pro tip: To use preserved lemon, wash lemon and remove pulp. Thinly slice or chop rind.

P90X/P90X2 Portions
1 Protein
1 Condiment
½ Fat

P90X3 Portions
½ Carb
1 Protein
1 Fat

Body Beast Portions
1 Vegetable
2 Proteins
2 Fat

Portion Fix Containers
½ Green
1 Red
1½ tsp.

2B Mindset Plate It!
A great protein as part of lunch or dinner.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photo by Kirsten Morningstar