Lipstick in the Kitchen – Healthy Moroccan Chicken

Moroccan ChickenMouth watering chicken with an array of flavors and scents to tantalize all your senses. Food should be seductive to sight, smell, taste and at less then 300 calories per serving you can’t possibly go wrong. The key here is to just get in there and get your hands dirty. Smell everything. Taste everything. Enjoy it. The love you put in your dish will be reflected in the flavors. Work the chicken and serve with side of your choice, like couscous.

What you will need:

  • ¾ cup fresh cilantro chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground red pepper
  • ½ teaspoon salt
  • 4 garlic cloves, minced
  • 8 chicken thighs(about 2 pounds), skinned
  • Cooking spray
  • ½ cup all purpose flour
  • ¼ cup fresh lemon juice
  • 1 (14 ½ ounce) can fat free, less sodium chicken broth
  • 26 pimiento stuffed olives, coarsely chopped
  • 10 lemon wedges

  • Preheat oven to 325°
  • Combine first 8 ingredients in a large bowl, stirring well.
  • Add chicken, toss to coat, arrange the chicken in a single layer in
    a 13 x 9 baking dish coated with cooking spray.
  • Lightly spoon flour into a dry measuring cup.
  • Combine flour, juice, and broth and stirring with a wisk until
    smooth. Sprinkle flour mixture over chicken, tossing to coat.
  • Top chicken with olives and lemon wedges. Bake at 325° for 1
    hour. This is enough for four servings.

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About Nancy

Nancy was born and raised in Chicago’s Southside. Growing up in a Mexican casa, she always remembers watching her Mom and Grandmother cooking in the kitchen as a child and watching the vapors rise from the stove and the array of colorful ingredients that went into the creations. Dishes like Mole, Chiles Rellenos, and Pozole. The flavor in these dishes were amazing. Now as an adult, the flavors and the aromas in these dishes are pure nostalgia for Nancy. Nancy is a self-taught, with 26 years of learning experience and 3 years professional. Nancy and her business partner, who own Las Dos Fridas catering in Andersonville, have catered for the Mayor’s Office for Special Events such as Viva Latino Music Fest and the M.A.D.D. Candlelight Ceremony. They also cater to fashion shows with local designers like Horacio Nieto Jr. Recently, Nancy has also dabbled in giving cooking classes and it’s something that she loves doing and will continue to do. She specializes in all kinds of cuisine but focuses on vegan, vegetarian, and gluten free cuisine. Nancy’s motto is to keep it as authentic as possible, but also making it healthier without compromising flavor.


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