Moroccan-Marinated Chicken Breasts with Wilted Onionsjump to recipe
I’m very excited to share the main course of Fed & Fit’s Morocco Week!
This amazing recipe is a sneak peek excerpt from the new Clean Plates Cookbook. The Clean Plates Cookbook is a fresh new compilation of recipes by a group of notable chefs who’ve provided fresh tasty food options that are compliant with various different healthy food lifestyles.
My healthy food lifestyle? No grains, dairy, sugar, or processed food. Some call it clean … others call it Paleo.
I was very flattered when the team at Clean Plates Cookbook asked me to review their Moroccan Chicken.
It was tasty business. I halved the ingredients, opted for grilled onions, and plated it up with a healthy serving of my Moroccan Cooked Carrot Salad.
The homemade Moroccan spice paste is … well, it’s everything. If you’re like me, when you read that the paste involves cinnamon, coriander, ginger, nutmeg, AND all spice, then you were probably confused. They’re all big flavors on their own and I couldn’t imagine how they’d taste together.
What did it taste like? It tasted like delicious Moroccan food. I know of no other way to explain it. It was incredibly aromatic, savory, and unlike any other food I’ve had.
The recipe was very simple and resulted in juicy chicken breasts that transported me halfway across the globe.
I hope you enjoy this exotic, delicious, simple, body-friendly dish.
Moroccan-Marinated Chicken Breasts with Wilted Onions30 minutes 0:30
- 1 Tbl Ground Cinnamon
- 1 Tbl Ground Coriander
- 1 Tbl Ground Ginger
- 1 1/2 tsp Freshly Ground Black Pepper
- 3/4 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 1/4 cup/60 mL Organic Extra-Virgin Olive Oil, divided
- Fine Sea Salt
- 4 Medium-Size Boneless, Skinless Organic Chicken Breasts
- 1 Medium-Size Yellow Onion, halved and cut into 1/4-inch/0.65 cm slices
- In a small bowl, combine the cinnamon, coriander, ginger, pepper, nutmeg, allspice, and 2 tablespoons of the oil. Arrange the chicken on a plate or platter and spread both sides with the spice paste. Sprinkle both sides with salt. Cover and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 450°F/230°F and let the chicken come to room temperature.
- In a large, ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons of oil. Sear the chicken without moving on one side until browned, 4 to 5 minutes. Turn the chicken, transfer the skillet to the oven, and roast until the chicken is cooked through, 8 to 10 minutes. Remove the skillet from the oven (careful—the handle of the skillet will be very hot), transfer the chicken to a plate, and let it rest, covered loosely with foil.
- Meanwhile, place the skillet on the stovetop over medium heat and add the onion. Cook, stirring occasionally and scraping up any browned bits in the skillet, until it starts to soften, about 3 minutes. Lower the heat to low and cook until tender and wilted, about 7 minutes. Add salt to taste.
- Arrange the chicken on plates or a platter and top with the onion. Serve hot, drizzled with any accumulated juices or pan drippings.
- These chicken breasts would also be good cooked on the grill, topped with grilled onion. Keeping the root end intact, cut the whole onion into wedges (so that each wedge has a bit of root holding it together) and grill them on both sides.
- F&F Alternative: Cut the onions into large wedges with the root intact. Wipe all sides of the onion in a thin layer of EVOO. Place on grill at high heat for 3 minutes each side. To deglaze the pan, juice one large lemon over low heat and stir until the drippings and spices release and form a consistent sauce. Serve over chicken.