20 Reviews of Moroccan Chicken and Veggie Skillet

From: Bergy

On Aug 30, 2002

Wonderful flavor and the aroma while it's cooking is mouth watering. Another good one Dorothy I used my spice mill and whirled all the spices to gether. Browned the chicken with the onion & garlic and let it cook until just about cooked covered then as the recipes said added the spices, broth, carrots, raisins but held off on the zuke. When I added the cornstartch I put in the zuke and added 1/2 cup frozen peas, Excellent meal in one

From: blindside

On Mar 29, 2003

I am, to the fullest, a beginner cook, and this is only the second or third meal I've made not out of a box or the freezer. Quite good, and my entire family enjoyed it heartily. Next time I make this, and there will be a next time, I'll add more raisins and up the bounty on the cumin, cinnamon, and cayenne. I could smell them, but couldn't taste them as much as I might have liked. I also, personally, substituted garlic powder in place of two cloves of garlic as I'm not a big fan of garlic but didn't want to remove the taste altogether, and it worked well.

From: Ken Lynch

On May 4, 2003

A definite keeper! Very quick & easy to make. Didn't have the fennel seeds (next time) and only had cranrasins but the dish was still excellent. Server it over wild rice and the flavor while cooking was very nice. Will definitely make this again!

From: justcallmetoni

On Oct 16, 2005

After three days of confernce foods - too much cream sauce and not enough flavor - I was longing for a home cooked meal that could come together quickly. This is not your typical Morracan dish in that the sauce is not tomato based or prepared with chickpeas. Don't let that steer you away from this one. The spices and aroma are just wonderful, from cooking to sitting down and enjoying the final product. The market was out of chicken breasts, so I used boneless skinless chicken thighs, In addition to keep this WW Core, I used arrowroot to thicken and counted points for the raisins. I used 1/2 teaspoon of fennel - which for me was just the right amount. Next time I'm going to add a little extra zucchini. Just wonderful. Thanks Derf.

From: Gail Blue Eyes

On Apr 15, 2003

My goodness, my goodness!! I accidentally stumbled onto this little jewel and am very glad. Mighty good flavor. I used my mortar and pestle to grind the fennel and the aroma immediately had me entranced. This dish had so many wonderful flavors combined and they all were enhancing to the overall dish. I served the chicken and sauce over couscous for a very exotic and healthy meal. Thanks for posting.

From: najwa

On Nov 17, 2003

Excellent dish! Very quick and easy .. I let it simmer slowly and the chicken was very tender .. I love it!! thanks

From: Sally E

On Apr 12, 2006

This recipe was just awesome. I followed it closely - not being a confident cook myself and it was just delicious. Very hearty but also healthy with all the veges. My partner who is a chef was very impressed! Thanks Derf!

From: deepfreeze

On Mar 7, 2006

I made this exactly as written and it was great. It had a nice full flavor, great blend of spices. A definite must try!

From: NsimaChef

On Jan 3, 2006

Perfect blend of spices. Very tasty. My entire family enjoyed the dish.

From: Picholine

On Nov 15, 2005

I don't like zucchini but I'm trying to make healthier meals for my family, so I was thrilled when I made this and was actually able to eat zucchini without feeling I was merely tolerating it. I followed the directions exactly except I omitted the carrots and followed Bergy's lead by adding peas. It had just the right amount of spicyness--hot but not overpowering the fragrant curry flavor of the spices.