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Moroccan-style Chicken

June 10, 2008 - 7:30am
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Moroccan-style Chicken

Nutrition Facts

Serving Size1
Total Fat10 g
Saturated Fat2 g
Sodium596 mg
Total Carbohydrate8 g
Dietary Fiber1.5 g
Protein28.5 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Yellow onion, chopped1
Garlic cloves, minced2
Chicken quarters, skin removed2
Reduced-sodium chicken stock ½ cup
Juice of ½ lemon
Paprika½ teaspoon
Dried ginger½ teaspoon
Salt¼ teaspoon
Freshly ground pepper to taste
Lemon zest2 teaspoons
Parsley, chopped 1 tablespoon
  1. Directions
  2. Preheat oven to 400Àö F.
  3. Drizzle olive oil into a baking dish and then add onion and garlic. Place chicken on top of the onion and garlic, and pour over the chicken stock and fresh squeezed lemon juice. Season the chicken with the paprika, ginger, salt, pepper, and lemon zest.
  4. Bake chicken in the oven for 30 minutes. Remove and baste with juices. Cover with aluminum foil and continue baking for another 15 minutes, or until a meat thermometer registers 175ÀöF. Sprinkle with chopped parsley and serve.

4 very lean meats; 1 fat; 1 vegetable

Side Suggestions: Couscous
Prepare using chicken stock instead of water for added flavor.

Side Suggestions: Moroccan Citrus Salad
Combine 1 peeled and chopped orange, 2 tablespoons raisins, 2 tablespoons slivered almonds, 1 teaspoon lemon juice, and 1/8 teaspoon cinnamon in a small bowl. Cover and chill until served.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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