Moroccan Chicken

According to Wikipedia, Moroccan cuisine is one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.

The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Christian reckoning) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes.

A signature characteristic is cooking fruit with meat, such as quince with lamb, or apricots with chicken (which the original Cooking Light Moroccan Chicken Recipe called for). Spices are also used extensively in Moroccan food. Common spices include cinnamon, cumin, turmeric, ginger, pepper, paprika, anis seed, sesame seed, coriander, parsley, saffron, and mint.

This was my first time both eating and cooking Moroccan food and I really enjoyed the mix of spices and sweetness of the raisins. I must admit that it’s not the most attractive dish but the combination of flavors are wonderful. As in previous recipes I’ve posted, I have slightly changed this recipe, and I believe for the better. I usually get most of my recipes from Cooking Light as they are a healthier version of the original, though they usually require additional steps and ingredients. Since many Cooking Light readers are avid cooks, the recipes are catered to people who have a stocked kitchen. And I know better than anyone, that this is usually not the case with NYC dwellers, which is why I always try to include helpful tips and substitutions.

So for example, in this recipe, you can use some of what you have on hand. The initial recipe had called for dried apricots but those tend to be both expensive and sometimes harder to find. I felt that raisins are a great and less expensive alternative. Another substitution I’ve made is using ground ginger instead of fresh and have actually doubled the spices to add more flavor. If you like your chicken a bit spicier, you can add some tumeric or cayenne pepper to heat yours up. I also chose to use bone-in chicken instead of boneless, as I feel it gives the dish more flavor. Though I would recommend using a mix of dark and white meat to give the dish more texture. I’ve also substituted butternut squash for chick peas, since it’s delicious and in season and used brown rice instead of couscous because I already had it on hand. But feel free to experiment with your own substitutions!

Servings & Cooking Time

8 servings (serving size: about 3/4 cup)

Preparation: 15 minutes

Cook Time: About 1 hour


  • 1/2 teaspoon olive oil
  • 2 pounds mix of bone-in chicken thighs & breasts (you can use boneless but bone-in has more flavor)
  • 2 cups thinly sliced yellow onion
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 3 cups diced butternut squash (1/4 inch pieces)
  • 1 cup raisins
  • 1 cup dry brown rice (+ 2 cups water or chicken broth)


1. Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides and then repeat procedure with remaining chicken. Place browned chicken on a plate while you prepare the rest of the ingredients.

2. Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients; sauté for 30 seconds or until fragrant.

3. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan and bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender. (The chicken should be falling off the bone at this point)

4. While the chicken simmers, combine 1 cup of dry brown rice with 2 cups water or chicken broth in a small pot. Bring the mixture to a boil, then cover and simmer for about 20 minutes. You should check on your rice to make sure it doesn’t burn, adding additional water as necessary. After the 20 minutes, turn off the burner and let the rice sit for another 10 minutes.

5. Remove chicken from pan with a slotted spoon and cool slightly. Once the chicken has cooled, carefully shred the chicken into bite sized pieces.

6. Then add chicken, butternut squash, and raisins to pan. Cover and simmer 10-15 minutes or until thoroughly heated.

7. When the dish has finished cooking, spoon about 3/4 of rice into a small bowl and then 1 cup of the Moroccan chicken and serve.


Butternut Squash & Leek Soup

First I’d like to dedicate this post to my mom, Regina Levine, not only because today is her birthday but because Butternut Squash soup is one of her favorite things I cook! And on that note…

Fall is here and so is my all time favorite vegetable Butternut Squash, well maybe second favorite after broccoli. Butternut squash is a type of winter squash with a sweet, nutty taste. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Butternut squash is similar in texture and taste to pumpkin, so they are easily interchangeable in most recipes.

The butternut and related species of squash originate from around Mexico – separate from pumpkins or “winter squash”, which originate in South America. Butternut squash actually grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts. Butternut squash is a vegetable that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.

I liked this recipe, which has also been altered from Real Simple’s Pumpkin and Leek Soup recipe but I must admit that I prefer a sweeter Butternut Squash soup. In order to make the soup more sweet than savory, you can substitute the leeks for apples and add 1-1.5 teaspoons of cinnamon and possibly more than the 1/2 tsp nutmeg I added to the recipe. If you prefer a more savory butternut squash soup this recipe is great for you. The celery and leek give the soup a really great texture.

SUGGESTION: If you tend to make a lot of soups or purees, I’d suggest purchasing an IMMERSION HAND BLENDER. This blender costs around $50 and makes your cooking experience quick and easy to clean up. I have the KitchenAid immersion hand blender and absolutely love it!


  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed (can also substitute 2 peeled & diced apples)
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped
  • 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 15-ounce can pumpkin puree
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • Kosher salt and pepper
  • 1/2 tsp nutmeg (optional)
  • 2 tbs low-fat sour cream or Parmesan cheese (optional)


1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.

2. Add the pumpkin cubes and canned puree, then the broth & water. Simmer until the pumpkin is tender, about 25 minutes and then add 1/2 tsp of nutmeg. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.

3. Working in batches, ladle the soup into a blender and puree until smooth.

4. Divide among individual bowls and top with sour cream or Parmesan cheese.

Roasted Butternut Squash Soup on Foodista