The home of the Bushey's Fine Cooking

Moroccan Chicken

If you want to try something different, Moroccan Chicken is a good bet. This spicy, aromatic dish is bound to impress your family and friends.
  • 1 chicken, cut-up, skin removed or 4 large boneless chicken breasts
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. pepper
  • 1 tbsp. parsley flakes
  • 1 can diced tomatoes, drained
  • 1/4 cup raisins
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice



Preheat oven to 400 degrees F.

Place chicken pieces in a baking dish.

Combine cumin, paprika, cinnamon, ginger, salt, pepper and parsley flakes. Sprinkle the mixture all over the chicken.

Combine the diced tomatoes, raisins, oil and lemon juice. Spoon the tomato mixture in the baking dish beside the chicken pieces.Sprinkle parsley flakes all over. Add a sprinkle of water to the tomato mixture if it seems dry.

Cover the baking dish tightly with aluminum or a cover. Steam should not escape during cooking.

Bake for 30 minutes and check for doneness. Chicken should be moist and very fragrant.

Serve over rice or couscous.