Moroccan Style Chicken with Garlic Mint Yogurt

Moroccan style chicken with garlic mint yogurt hits all the notes you want in a good dish. Tender chicken is simmered in a spiced tomato sauce infused with warm Moroccan flavors — think cumin, cinnamon, and paprika. It is then studded with sweet currants and peppers that melt into the rich, tangy stew. Just before serving, it’s topped with a cool, creamy swirl of garlic mint yogurt, adding a refreshing contrast to the complex flavor of the sauce. Every bite is a beautiful balance of savory, sweet, and herbal, This dish is perfect over couscous or rice.

Dinner takes under an hour when you serve this meal, but it tastes like you spent a lot longer. This recipe made plenty for 3 of us, with leftovers for lunch. Definitely don’t skip the yogurt sauce as it adds a wonderful creamy note and a nice pop of flavor. If you don’t like peppers, you can leave them out. I also added some chopped fresh cilantro on top, you could use parsley as well.

I have a ton of great chicken recipes, check out some of the others here.

Moroccan Style Chicken with Garlic Mint Yogurt

Tender chicken simmered in a spiced tomato sauce and topped with a cool, creamy swirl of garlic mint yogurt

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Lunch, Main Course

Servings 6 servings

Ingredients

  

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For the stew:

• 1.5 lbs boneless skinless chicken cut into bite sized pieces
• 3 tbsp oil
• 1 onion diced
• 6 garlic cloves minced
• 3 inch piece fresh ginger peeled and minced
• 1 tsp dried thyme
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp smoked paprika
• pinch of Aleppo chili flakes or regular
• salt and pepper to taste
• 1 28 oz can crushed tomatoes
• 1-2 cups chicken stock or water
• 2 tbsp honey
• 1/2 cup dried currants
• zest of 1 lemon

For the yogurt:

• 1 cup plain greek yogurt
• 1/4 cup chopped fresh mint
• 2 garlic cloves minced
• salt to taste
• water for thinning if needed

To serve:

• hot rice or couscous
• chopped fresh parsley or cilantro

Instructions

 

• Mix the yogurt ingredients and taste for seasoning. Set aside.
• In a deep skillet or stock pot, heat the oil over medium heat. Add the onion, garlic, ginger, spices and a little salt and pepper. Cook for a few minutes until soft.
• Add the chicken and stir until well combined. Cook for about 5 minutes, until the chicken is browning. Add the tomatoes, stock, honey, currants and lemon zest.
• Reduce the heat to low and simmer for 20 minutes or so. After the chicken is cooked, taste and adjust the seasoning as needed. If the pan is getting dry, add a bit more water or stock. This should be thick like a sauce by the end, not like a soup.
• Serve over hot rice topped with yogurt and chopped cilantro.

Keyword Chicken, Lunch, Main Dish

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