With less than 5 ingredients this simple spicy chicken Marrakesh is a brilliant recipe for an easy midweek dinner, perfect for relaxed entertaining and great for families too! Filled with a gorgeous spicy ras el hanout butter, the chicken is beautifully simple and so so moreish.
One of the things I love to do is look through all my cookbooks and decide what to make. Sometimes I go for something challenging, sometimes it's something I know I'll love because it's got all my favourite ingredients in and sometimes it's just something that grabs me because it's simple as well as tasty.
That was the case with this chicken Marrakesh. I wanted something quick to prepare on a weeknight, something not too unhealthy and something I knew we would love.
Is this chicken Marrakesh healthy?
Admittedly you could argue that this particular Marrakesh chicken recipe is not healthy at all as the chicken is stuffed with butter. However, a lot of it runs out in the pan so you don't actually eat all that butter. The butter just keeps the chicken deliciously moist as it cooks and of course the lemon zest and ras el hanout spice mix fills it with flavour on the inside and outside.
The Inspiration for this chicken recipe
The recipe is slightly adapted from Fresh Spice by Arun Kapil. With my love of spices, this was a perfect Christmas present for me and a book I hadn't looked at before which makes it all the better a discovery.
What can you serve with chicken Marrakesh?
I love Moroccan flavours and there are so many delicious North African sides that would go so well with this. If you want to keep things simple then just serve it with flat breads and a simple green salad.
I like to serve it with this tomato and olive couscous salad. I stir a little ras el hanout into the couscous for extra North African vibes! If you want more spiciness then it's also delicious with my harrissa carrot salad.
Can you prepare this meal in advance?
It is best to at least make the ras el hanout butter in advance so it has time to harden before being placed in the chicken. You can also put the butter inside the chicken and then just take the chicken out of the fridge before cooking it.
If you do this it is best to take the chicken Marrakesh out of the fridge 20 minutes before cooking so it is not fridge cold when you start cooking it.
If you are serving the chicken with salads then they can also be prepped in advance.
What can you do with the leftovers?
Like with lot of chicken dishes, the leftover chicken can be kept in the fridge for up to three days and then eaten in all kinds of ways. For example it's great in sandwiches or salads.
Chicken Marrakesh Recipe
- Frying Pan
- 100 g butter at room temperature
- 1 teaspoon ras el hanout
- 1 teaspoon lemon zest
- 4 chicken breasts
- Put the butter, ras el hanout and lemon zest in a small bowl and mash with a fork.
- Put the butter on a piece of cling film and roll it up into a sausage shape and then put it back in the fridge to solidify.
- Make a cut in the side of each chicken breast. Cut the butter into 4 equal pieces and insert one into each breast. Use a cocktail stick to close up the gap in the side of the chicken breast.
- Heat a little olive oil in a pan and put the chicken breasts in. Cook for about 8 minutes on each side or until the chicken is cooked through.
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KEEP IN TOUCH
Do let me know if you make this simple chicken Marrakesh or any of my other recipes. I love to get feedback from readers.
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