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Moroccan Chicken


1lb Chicken (500 gr)

1 Tbsp Olive Oil

1 Cup Chicken Broth

1/4 Cup Heavy Cream

1 Tsp Corn Starch

1 Cup Tomato Sauce

1 1/2 Tbsp Cinnamon

1 Tsp Paprika

1/2 Tsp Powdered Ginger

1 Tsp Powdered Garlic

1/2 Tsp Cayenne Pepper

1/2 Tsp Nutmeg

Salt & Pepper to Taste


Set the chicken out and let it come to room temperature.

In a bowl, season the chicken generously with cinnamon, paprika, garlic, ginger, cayenne, nutmeg, salt and pepper.

In a large skillet add the olive oil and place over a medium heat. Once the pan is hot, sear off both sides of the chicken for about 4 minutes on both sides.

Add the tomato sauce, chicken broth and heavy cream to the pan with the chicken and stir it together. Bring the mixture to a simmer and let it cook for about 5 minutes.

In a small bowl add a drop off water with the corn starch and mix it together. Add the mixture to the skillet and stir it into the sauce mixture.

Cover and bring the mixture back to a simmer and allow it to thicken.

Serve and enjoy!


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