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Moroccan Chicken

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Source: The Martha Stewart Show, Episode 1001
Servings

Ingredients

Directions

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How would you rate this recipe?
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  • ladybug2005
    25 MAR, 2015
    many years later, thanks. So many rave reviews; one guest asked if I wouldn't mind if she licked the inside of her packet lol.
    Reply
  • KittyEllerman
    28 JUN, 2013
    I've made this for years. This year only had boneless chicken thighs. Topped veggie mixture with one or two opened flat then cheated with Pampered Chef Moroccan Rub from pantry. Oh WOW so great & even easier! But alas Pampered Chef discontinued this rub for 3 tbsp of the Moroccan Rub you can substitute: 1½ tbsp (22 mL) paprika, 1½ tsp (7 mL) curry powder, 1 tsp (5 mL) sugar, ¾ tsp (4 mL) each ground cumin and ground ginger, ½ tsp (2 mL) ground cinnamon and ¼ tsp (1 mL) chili powder.
    Reply
  • BBV
    23 MAR, 2008
    I made this recipe when it first aired on Martha Stewart in the summer of 2005. I have made this recipe a few times since then and always with raving comments from dinner guests. One of my dinner guests have just asked me today for the recipe because she still remembers how good it was almost three years later. And the use of the parchment paper ensures that the clean-up is to a minimal. I highly recommend this recipe.
    Reply
  • MrsJacks
    29 JAN, 2008
    I love this recipe. It is delicious and looks beautiful served in the little parchment packages. I make this for guests and I'm able to have everything made in advanced, the kitchen cleaned and the chicken cooking away in their little packages when the guest arrive, making the house smell great. I prefer peeled chickpeas and serve this with the Barefoot Contessa Cookbook recipe for curried couscous (p.94)
    Reply

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