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Patti Moroccan Chicken (Hi Carb, Hi Cal) Recipe

Looking for an easy Patti Moroccan Chicken (hi carb, hi cal) recipe? Learn how to make Patti Moroccan Chicken (hi carb, hi cal) using healthy ingredients.

Submitted by ann_gut

Makes 4 servings

For depth and flavor, we used a mix of white and dark chicken and browned the meat first. After removing the chicken from the pot, we sautéed onion, strips of lemon zest, garlic, and a spice blend in the leftover brown bits and some oil; this ensured that no flavor went to waste. A number of everyday spices were necessary to recreate the authentic notes in Moroccan chicken, including paprika, cumin, cayenne, ginger, coriander, and cinnamon; honey contributed a missing sweetness. Greek green olives provided the meatiness and piquant flavor of hard-to-find Moroccan olives. Chopped cilantro, stirred in right before serving, was the perfect finishing touch to our exotic dinner.

Recipe Ingredients for Patti Moroccan Chicken (hi carb, hi cal)

1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 tablespoons fresh lemon juice
5 teaspoons garlic
16 oz chicken breasts
6 oz chicken thighs
2 chicken drumsticks
1 tablespoon olive oil
3 cups onion
1 3/4 cups low-sodium chicken broth
1 tablespoon honey
2 cups carrots
1 cup olives
2 tablespoons chopped fresh cilantro leaves

Recipe Directions for Patti Moroccan Chicken (hi carb, hi cal)

  1. Serves 4

  2. Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).

  3. Ingredients

  4. 1 1/4 teaspoons sweet paprika 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon ground ginger 1/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon 3 strips lemon zest (each about 2 inches by 3/4 inch)

  5. 3 tablespoons fresh lemon juice , from 1 to 2 lemons

  6. 5 medium cloves garlic , minced or pressed through garlic press (about 5 teaspoons)

  7. 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat

  8. Salt and ground black pepper 1 tablespoon olive oil 1 large onion , halved and cut into 1/4-inch slices (about 3 cups)

  9. 1 3/4 cups low-sodium chicken broth 1 tablespoon honey 2 medium carrots , peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)

  10. 1 cup Greek cracked green olives , pitted and halved

  11. 2 tablespoons chopped fresh cilantro leaves Instructions

  12. 1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.

  13. 2. Season both sides of chicken pieces liberally with salt and pepper. Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown on second side, about 4 minutes more. Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. Pour off and discard all but 1 tablespoon fat from pot.

  14. 3. Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.

  15. 4. Add carrots and breast pieces (with any accumulated juices) to pot, arranging breast pieces in single layer on top of carrots. Cover, reduce heat to medium-low, and simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes.

  16. 5. Transfer chicken to plate or bowl and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately.

  17. TO MAKE AHEAD: The recipe can be prepared through step 4, cooled, and refrigerated for up to 2 days. To serve, gently warm until the chicken is heated through, then proceed with the recipe from step 5.


Main Dish

Nutrition Facts
Serving Size 484.3g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 197% Vitamin C 29%
Calcium 11% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • High in cholesterol
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