We eat a lot of moroccan food in my house, but it’s usually my mother-in-law who cooks it. This Authentic Moroccan Chicken Recipe is one of the recipes that I can actually make with pride because it’s super easy and really quick!
Authentic Moroccan Chicken Recipe with Rice
Moroccan food is one of the healthiest cuisines I have ever eaten. The spices and herbs and their benefits for one’s body are amazing. For years now, I have been learning about these Moroccan spices and herbs and how they work together to create a tantalizing meal best eaten with fresh, homemade bread. So many of these spices are also said to be beneficial on their own or in brewed tea to cure ailments from sore throats to colic. I admit, being a “westerner” I have had my doubts, but I have come to believe in the thinking of the people from this amazing country.
Moroccan foods are known to be super gentle on the digestive system, as well as having a calming effect on the body, with spices like turmeric, cumin and ginger. Preserved lemons are a special addition that I have yet to master. I like using them, but I haven’t been able to make them myself.
Preserved lemons are so great because first of all they are high in Vitamin C (duh) but when they are pickled and fermented, the process preserves the nutritional content and increases the health benefits of lemons by metabolizing the sugars, according to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen.” They are great for diabetics because the fermentation process breaks down carbohydrates and causes less strain on the pancreas. Consuming preserved lemons with a meal helps level out blood glucose levels.
You can mix up ingredients with chicken ahead of time and refrigerate until needed. This Moroccan chicken recipe makes a great weeknight meal! Simply mix it up in the morning or the night before and just take it out a little while before cooking.
- 2 large eggs
- 1/3 cup honey
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup All-Purpose Baking Cocoa or Dutch-process cocoa
- 1 2/3 cups All-Purpose Flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 cup chocolate chips
- Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
- In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips.
- Pour the batter into the prepared pan.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
This dish is so easy because it’s quick delicious and so good for you! I love it and it’s even kid-friendly. It’s best served on a special dish with the chicken over the rice.