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moroccan chicken with broccolini and almonds on a serving platter

Moroccan Chicken with Broccolini and Almonds

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Description

This Moroccan Chicken with Broccolini and Almonds is a vibrant, sauce-kissed one-pan meal filled with warm spices and fresh, bright flavors. Tender chicken breast simmers in Ras el Hanout — a fragrant Moroccan spice blend — and is finished with crisp-tender broccolini, toasted almonds, and fresh mint. The result is a nourishing, lectin-free dinner that feels both comforting and energizing, perfect for busy weeknights yet special enough for a weekend meal. Serve it with a simple salad or your favorite vegetable side for a complete, flavorful plate.

Ingredients

  • 2 pasture-raised boneless chicken breasts, cut into bite-sized pieces
  • 1 red onion, halved and thinly sliced
  • 1 large garlic clove, smashed and finely chopped
  • Zest of one organic lime
  • 3 tablespoons Ras el Hanout (divided)
  • Extra virgin olive oil
  • 1 bunch baby broccoli or broccolini
  • ¼ cup slivered blanched almonds
  • 10–15 fresh mint leaves
  • 1 tablespoon arrowroot powder
  • Salt, to taste
  • Water (or compliant chicken stock)

Instructions

  1. Marinate the chicken: Toss the chicken with 2 tablespoons Ras el Hanout, lime zest, and about 1 tablespoon olive oil. Let it marinate for 15–20 minutes.
  2. Toast the almonds: Heat the oven to 350°F / 180°C. Spread the almonds onto a baking tray (no oil) and toast for 7–8 minutes, watching closely so they don’t burn. Set aside.
  3. Start the base: Warm a generous amount of olive oil in a sauté pan over medium-low heat. Cook the onion until soft and fragrant. Add the garlic and 1–2 tablespoons Ras el Hanout, stirring for a couple of minutes.
  4. Cook the chicken: Add the marinated chicken and cook for 5–7 minutes, stirring often, until no longer pink.
  5. Add liquid and season: Pour in water or stock — start with about ½ cup (120 ml), more if you like extra sauce. Season with salt.
  6. Steam the broccolini: Lay the baby broccoli on top of the chicken, cover with a lid, and cook on low heat for a few minutes until bright and just tender. Stir it into the sauce so everything comes together.
  7. Thicken the sauce: Mix the arrowroot with a splash of cold water, then stir it into the pan. Let it cook for about 30 seconds. Add a little more if you want the sauce thicker.
  8. Finish and serve: Stir in the toasted almonds and fresh mint leaves. Serve warm, with your favorite salad or vegetables on the side.

Notes

This recipe yields four smaller portions or two generous servings. 

Find it online: https://creativeinmykitchen.com/moroccan-chicken-with-baby-broccoli-and-almonds/