Marrakesh Chicken


This will soon become your next favorite weeknight meal, the combination of the warm spices and the slight acidity of the white wine are so delicious. Then the addition of the dried fruit and nuts give it a delicious texture.

Serves 4-6


2 lbs of Boneless Chicken Thighs

Spice Rub

1 tablespoon of Smoked Paprika

1 tablespoon of Black Pepper

2 teaspoons of Cinnamon

1 teaspoon of sea salt

1 tablespoon of garlic paste or 5 crushed garlic

2 shallots sliced thin

1 teaspoon of Oregano

1 cup of chopped yellow onion

1 tablespoon of Green Mojo or 1 tablespoon of chopped Cilantro leaves

2 cups of White Chardonnay wine (any dry wine)

pinch of cinnamon

1/4 cup of extra Virgin Olive Oil, Greek or Spanish

3-4 small red potatoes

1/4 cup of Kalamata Olives or any Green Greek Olive of your choice


2 tablespoons of Pine Nuts

2 tablespoons of Golden Raisins or apricots or dried cherries

1-2 sliced Lemons or sweetened dried Lemons slices

2 tablespoons of pistachios

Fresh chopped parsley


Season your chicken:

In a bowl add the smoked paprika, the cinnamon, the crushed garlic or paste,salt and black pepper and add a 2 tablespoons of Olive Oil. Add the chicken and rub with the spices and let it sit for at least 30 min to overnight.

Brown Chicken:

Preheat a skillet for at medium high for 2 min, then add the Olive Oil and add the chicken pieces without overcrowding the pan. Cook for about 6 min per side until golden brown. Remove from the pan and set aside in a bowl

Add more Olive Oil to the pan and add the onions and shallots with a pinch of salt and a pinch of cinnamon and oregano. Cook for about 5 min

Deglaze pan and simmer

Add the wine and Green Mojo (or cilantro) and let it reduce for about 6-7 min.

Add the Chicken back in with its juices from the bowl

Add Potatoes, Olives and Lemons cover and cook for about 35 min at low heat

Finish the dish

Garnish with nuts and the dried fruit and chopped parsley