Restaurant Style Moroccan Chicken | Grilled Chicken With Moroccan Sauce (recreated Recipe)

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar and calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers leaner meat options.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and calories.

Flatten the boneless chicken using a hammer to break down the muscles for tenderness.

Crush fresh garlic and add it to a bowl with crushed red chili, dried parsley, oregano, and 1 tablespoon of oil. Mix well.

Marinate the chicken in the spice mixture and let it sit in the fridge for 1 hour.

Heat 2 tablespoons of oil in a grill pan and cook the marinated chicken for 4-5 minutes on each side until done.

Prepare vegetables (broccoli, carrots, beans, bell pepper) by frying them in the leftover oil from the chicken, adding a pinch of salt and black pepper.

In a separate pan, add 1 tablespoon of oil and sauté grated garlic and onion until soft.

Add 1 cup of cooked rice to the garlic and onion mixture, mixing well and adding a pinch of salt.

For the Moroccan sauce, melt homemade white butter in a saucepan, add chopped garlic and onion, and stir continuously to avoid burning.

Add 1/2 cup of sriracha sauce and 2 tablespoons of chili garlic sauce to the butter mixture, stirring to combine.

Slowly add 1/2 cup of cream while stirring to keep the sauce smooth, then add lemon juice and dried parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens