Moroccan Chicken Bake

Serve this dish with whole-wheat couscous and mint tea for an authentic Moroccan meal.

Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 large sweet onion, peeled and minced
  • 2 tsp. fresh minced ginger
  • 3 garlic cloves, peeled and minced
  • 1 tsp. ground coriander
  • 2 tsp. sweet paprika
  • 2 bay leaves
  • ½ cup golden raisins
  • ¼ tsp. salt
  • 2 cups low-sodium chicken broth
  • 4 boneless, skinless chicken breasts (6 oz. each)
  • 2 Tbsp. lemon juice
  • ½ cup pitted green olives
  • 2 Tbsp. chopped fresh parsley

Directions

  • Preheat the oven to 350°F and spray a 9" × 13" casserole dish with nonstick cooking spray.
  • Heat the oil over medium-high heat in a medium saucepan. When hot, add the onion and cook until translucent, about 5 minutes. Stir in the ginger, garlic, coriander, and paprika. Cook the vegetables another minute, then add the bay leaves, raisins, salt, and chicken broth; bring the mixture to a boil.
  • Place the chicken in the prepared casserole dish and carefully pour the sauce over the chicken. Cover the casserole tightly with foil and bake until the chicken is cooked through and the sauce slightly reduced, 30–35 minutes.
  • Remove the casserole from the oven and stir in the lemon juice, olives, and parsley. Remove bay leaves. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 large sweet onion, peeled and minced
  • 2 tsp. fresh minced ginger
  • 3 garlic cloves, peeled and minced
  • 1 tsp. ground coriander
  • 2 tsp. sweet paprika
  • 2 bay leaves
  • ½ cup golden raisins
  • ¼ tsp. salt
  • 2 cups low-sodium chicken broth
  • 4 boneless, skinless chicken breasts (6 oz. each)
  • 2 Tbsp. lemon juice
  • ½ cup pitted green olives
  • 2 Tbsp. chopped fresh parsley

Directions

  • Preheat the oven to 350°F and spray a 9" × 13" casserole dish with nonstick cooking spray.
  • Heat the oil over medium-high heat in a medium saucepan. When hot, add the onion and cook until translucent, about 5 minutes. Stir in the ginger, garlic, coriander, and paprika. Cook the vegetables another minute, then add the bay leaves, raisins, salt, and chicken broth; bring the mixture to a boil.
  • Place the chicken in the prepared casserole dish and carefully pour the sauce over the chicken. Cover the casserole tightly with foil and bake until the chicken is cooked through and the sauce slightly reduced, 30–35 minutes.
  • Remove the casserole from the oven and stir in the lemon juice, olives, and parsley. Remove bay leaves. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat8g
Saturated Fat1.5g
Cholesterol100mg
Sodium590mg
Total Carbohydrate27g
Dietary Fiber3g
Sugars16g
Protein41g