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.
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
Serves 4
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!
Save RecipeIngredients
- 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
Instructions
- 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.
Nutrition
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