Spicy Moroccan Chicken with Carrot and Onion Puree and Baby Kale Salad

By Stephanie E – port colborne, ON
Spicy Moroccan Chicken with Carrot and Onion Puree and Baby Kale Salad
  • Prep Time: 35
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

This easy to make chicken has a spicy kick, with a sweet and tangy orange sauce that's sure to be a crowd pleaser.


4 Bonesless skinless chicken breasts pounded to 3/4inch thick
3 cups low sodium chicken broth
6 tbsp olive oil
freshly ground pepper and sea salt
1.5 lbs carrots, cut into 1/4 inch rounds
1.5 cups vidalia onion diced
1 1/2 cups orange juice
4 tbsp unsalted butter
1 peeled orange segmented
3/4 cup carribean jerk marinade
3 tsp hot pepper sauce
2 tsp sherry vinegar
1 shallot thinly sliced
3 oz baby kale salad mix


Place chicken in a Ziploc bag or air tight container with the carribean jerk marinade plus 1 tsp of the hot pepper sauce, and marinate in refrigerator for 30 minutes.
Bring broth to a boil in a pot over medium-high heat. Add carrots; cook until tender, 15-20 minutes. Drain. Heat 3 tbsp. of oil in a pan over high heat. Add onions; cook until soft, 4-5 minutes. Add carrots to the onions and cook for 6-8 minutes. Puree in a food processor with a tbsp. of oil. Season with salt and pepper to taste. Keep warm.

Heat orange juice in a pot over medium-high heat. Cook until reduced by half, 12 mins. Whisk in butter;season with salt and pepper. Add orange segments; set sauce aside.

Remove chicken from Ziploc bag and discard remaining marinade;
Heat BBQ grill to medium-high heat, and cook chicken until cooked through 8-10 mins per side.

In a bowl; whisk together remaining oil, hot pepper sauce and sherry vinegar. Add baby kale salad and shallots and toss to coat.
Divide carrot purree between 4 plates, add the greens and finally slice the chicken on a diagonal and lay across the top. Drizzle with the orange sauce.
Serve Immediately.

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