Moroccan Chicken with Honey Cumin Yogurt Sauce

We have just moved to Boulder and I’m having a great time exploring the city. I’ve found that the Prana store downtown offers free yoga classes just about all day long every day. It was on my way to a class that I discovered the Savory Spice Shop. I’ve been exploring Moroccan cooking (who hasn’t) lately and have fallen in love with a spice blend called ras el hanout which translates to ‘top of the shop’. The only problem with this is that like curry, everybody has their own blend, making finding the same one twice almost impossible unless you can keep getting it from the same supplier. Lucky for me, the Savory Spice Shop mixes their own blends and their Marrakech Moroccan blend is very close to the blend I used to get at the Spanish Table in Santa Fe. I could hardly wait to use it.

Moroccan Chicken

2 chicken breasts with skin and ribs
1 TLBS ras el hanout (estimate)
3 medium carrots cut into rounds
1 small/medium onion cut into wedges
6 dried apricots (you can cut them into halves or quarters if you like)
Salt to taste
oil to cover bottom of pan
Water or stock to cover veggies

Heat oven to 350 degrees
Rub chicken breasts with ras el hanout on all sides. Use plenty, don’t be shy with it unless you have a particularly pungent blend.
Heat oil and brown the chicken pieces
Add carrots, onion and apricots to pan
Sprinkle salt over entire pan
Add water or stock just to cover the veggies. The chicken will release quite a bit of liquid so you don’t need to over do it.
Cover and bake until the internal temperature of the chicken is 160-165 degrees. The temperature will continue to rise after you take it out of the oven. It usually bakes in about 35 minutes.

Honey Cumin Yogurt Sauce

I didn’t know what to serve with the chicken so I just made this up. It was so yummy.


1 small container of plain yogurt
1/4-1/3 tsp cumin (How much you use will depend on how much you like cumin and how fresh it is. I grind my own spices unless I’m using a blend like the ras el hanout)
Honey to taste

Mix all ingredients and let it sit for at least 15 minutes. I think it tastes better at room temp than it does cold.

We put the yogurt sauce directly on the chicken which I served over couscous with dried cranberries, onion and saffron. We also had some naan-like flat bread.


1 Comment

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One response to “Moroccan Chicken with Honey Cumin Yogurt Sauce

  1. Pingback: Pumpkin and Black Bean Soup | Not Just Any Dish

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