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Nutrition Facts
Serving Size 1 (409g) Recipe makes 4 servings
Calories 660
Calories from Fat 333		(50%)
Amount Per Serving		%DV
	Total Fat 37.0g	56%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 17.7g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.4g
Cholesterol 157mg		52%
Sodium 568mg		23%
Potassium 742mg		21%
Total Carbohydrate 41.5g		13%
	Dietary Fiber 4.2g	16%
	Sugars 9.8g
Protein 40.2g		80%
detailed view... how is this calculated?

Million Dollar Chicken - Moroccan Style

Recipe #50575 | 35 min | 15 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Just Call Me Martha
Jan 10, 2003

This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1/4 cup chopped almonds
2 cloves garlic, minced
8 chicken thighs, skinned and boned
1 cup bottled salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
3 cups hot cooked couscous or cooked rice

Directions

1
Heat oil in skillet over medium high heat until hot.
2
Add almonds and cook until golden brown.
3
Remove with slotted spoon and set aside.
4
Add garlic and chicken to same skillet that almonds were cooked in.
5
Saute, turning once, for 5 minutes or until browned.
6
Mix together salsa, water, currants, honey, cumin and cinnamon.
7
Add mixture to chicken and stir well.
8
Reduce heat to medium, cover and cook.
9
Stir and baste occasionally for 20 minutes.
10
Add more water if necessary.
11
Serve over couscous or rice.
12
Top with chopped almonds.

Questions about this recipe?

Featured Reviews for This Recipe

From: Michelle Berteig

On Sep 6, 2009

Delicious! This is a new family favorite. Very easy to make. I used raisins instead of currants and butter instead of oil. I only used 4 thighs, I don't think this recipe would make enough sauce for 8 thighs. Also, I think it would be great to double the sauce recipe and mix it with already cooked bite-sized pieces of chicken or lamb for a stew, and serve that over rice or couscous. Will definitely make again!

0 people found this review helpful

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From: Chef #682938

On Aug 31, 2009

This recipe appeared in a South Florida newspaper when the woman who created it won the Pillsbury Bake Off and one million dollar prize. I think this was early 2000s, I still have that clipping. This recipe is very good, easy and appealing. When I read that someone got a Million dollars for a recipe, I thought that was silly until I made this dish.

1 person found this review helpful

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From: Mirj

On Feb 9, 2003

This recipe is outstanding! There were 10 of us at lunch yesterday, I made enough of this for 15, and there's hardly any leftovers! I used chicken breasts instead of thighs, craisins instead of the currants, and added a large chopped onion while I was browning the chicken. I also substituted some Moroccan harissa for the salsa, it made it a little more authentic in our eyes. If you do use harissa, don't substitute it one for one with the amount of salsa called for in the recipe, harissa is a gazillion times spicier, use caution. Our guests' youngest son was especially fond of this meal. I asked him how many stars I should give this recipe, and he answered, "63!" I wish I could give you 63 stars, Martha, but I'll have to settle for 5. This Million Dollar Chicken is worth every penny!

18 people found this review helpful

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From: barbie66

On Mar 26, 2005

Absolutely outstanding! I was curious about the different combination of ingredients, and they do blend well. I followed the recipe exactly (which I always do the first time). I would not change a thing. The salsa I used was a hot one (since some reviewers were substituting harissa which I know is spicy). I can see why this recipe won a prize. Also, I served over couscous to make it even more authentic. I will be impressing company with this dish in the future. Thank you for sharing! --Marla, AZ

5 people found this review helpful

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