Moroccan Spiced Chicken and Vegetables

Moroccan Spiced Chicken and Vegetables
  • Prep Time: 15
  • Total Time: 40
  • Servings: 4-6

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About this Recipe

This colourful stewed chicken dish boasts strong aromatics and bold flavours.


1 Pkg Maple Leaf Prime Naturally® Bone-in, Skin-on Chicken Drumsticks
1 Pkg Maple Leaf Prime Naturally® Bone-in, Skin-on Chicken Thighs
1 tbsp (15 mL) Oil
1 Onion, peeled and diced
2 Cloves garlic, peeled and minced
2 Stalks celery, rinsed and chopped
2 cups (500 mL) Sliced butternut squash
1 Zucchini, rinsed and sliced
1 tbsp (15 mL) Grated fresh ginger root
1/2 tsp (2 mL) Paprika
1 tsp (5 mL) Ground cumin
1/4 tsp (1 mL) Ground turmeric
1/4 tsp (1 mL) Ground cayenne pepper
1/2 tsp (2 mL) Oregano
2 cups (500 mL) Chicken broth
1 (14 oz/398 mL) Can diced tomatoes
1/3 cup (80 mL) Golden raisins
1/4 cup (60 mL) Green olives
2 Fresh lemons, peeled and cut in wedges
Salt and pepper


SEASON chicken with salt and pepper. Heat oil in a large, deep skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes on each side or until golden brown. Remove chicken from the pan and set aside.

ADD onion, garlic, celery, and squash to the same pan. Sauté vegetable about 3-4 minutes. Add zucchini, chicken, ginger, paprika, cumin, cinnamon, turmeric, cayenne, oregano, broth, tomatoes, raisins and olives. Bring to a boil, reduce heat and simmer 20-25 minutes or until chicken and squash are cooked through. The squash should be fork tender and the internal temperature of the chicken should read 185˚F (85˚C). Adjust seasoning and serve.


Serve over couscous or quinoa with lots of pan juices.

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