We eat chicken pretty often in my house, and to keep things interesting we try to use a variety of seasonings and prep styles. Moroccan Skillet Chicken with Green Beans delivers a fabulous meal that’s not your ordinary chicken dinner.
I’m definitely captivated by combining sweet fruit with chicken and seasonings. I recently made a Coronation Chicken Salad that had grapes tossed into the mix along with fabulous curry seasoning, which I loved. After that, I was ready to make another dish along those lines, but…different.
With some dried apricots and chicken on hand, I thought I’d check into some Moroccan seasonings. I combined some basics – turmeric, cumin, and cinnamon – to use in Moroccan Skillet Chicken with Green Beans.
I made a roux with butter and flour to incorporate into a rich sauce. This tasty sauce developed a pretty color and coated all the ingredients that were tossed into the skillet.
This dish sounds exotic, but that doesn’t mean it’s difficult to make or requires hard-to-come-by ingredients. As always, it’s easy to mix things up to suit your tastes. The next time I made this dish (there will definitely be a next time!) I might include tomatoes and more seasonings, like ginger.
From checking out other Moroccan chicken recipes, it doesn’t seem like a lot of veggies are included, but I loved adding green beans to mine. You know how it goes – everyone has his or her own style and personal touch to making meals unique and special.
I’d love to hear from you if you try my recipe for Moroccan Skillet Chicken with Green Beans. I hope you’ll like it as much as I do!
Hungry for more chicken recipes? Check these out:
Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce
Smoky Chicken Sandwiches with Chipotle Orange Pineapple Sauce
Curried Vegetable & Chicken Tortellini Soup
This chicken dish is anything but boring! The colorful and rich sauce is what makes it so delicious, and it's easy to make, too!
- 2 (4-ounce) boneless, skinless chicken breasts, cut into 3-inch pieces
- 2 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 1/4 cup white onion, diced
- 3 tablespoons flour
- 2-1/2 cups chicken broth (make sure the broth is just warm when you use it)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin (extra to taste)
- 1/2 teaspoon turmeric (extra to taste)
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- 10 ounces green beans
- 1/3 cup dried apricot, diced
- 1 tablespoon fresh parsley, chopped, plus extra as garnish
- Add the oil to a skillet over medium-high heat. Cook the chicken, so it browns, flipping once until done (about 7-10 minutes). You may need to cook in two batches so the chicken isn’t crowded in the skillet. Remove from the skillet and transfer to a plate. Set aside.
- Add 2 tablespoons of butter to a large, clean skillet over medium-high heat. When melted, add the onion and cook for a minute or so.
- Add the remaining butter to the skillet, and the flour. Use a whisk to stir the mixture. The mixture will clump together. Stir it around for 30 seconds or so.
- A little at a time, add the chicken broth, whisking. The mixture will begin to thicken.
- Add the salt, cumin, turmeric, cayenne, black pepper, and cinnamon. Stir to combine and add the green beans and apricots.
- Reduce the heat to medium and cook for 3-4 minutes. Add the chicken to the skillet, and cook for another 3-4 minutes. Remove from the heat and stir in the parsley.
- Toss the mixture and serve warm with couscous.