For an extra layer of flavor, consider marinating the chicken in the Moroccan spice blend for at least 30 minutes before cooking. If you don't have access to spiralized butternut squash, you can use a vegetable peeler to create long, thin ribbons instead. Feel free to adjust the amount of Moroccan spice to suit your personal preference. Toasting the slivered almonds enhances their nutty flavor and adds a delightful crunch to the dish. Basmati rice provides a light and aromatic base for the dish, but you can substitute it with couscous or quinoa if desired.
Moroccan-Style Chicken with Butternut Squash Noodles
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS10
Embark on a culinary journey to Morocco with this vibrant dish! Tender chicken, infused with aromatic spices, dances with delicate butternut squash noodles, creating a symphony of flavors and textures that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol75 mg
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Fiber3 g
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Protein27 g
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Saturated Fat4 g
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Sodium113 mg
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Sugar14 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepIn a bowl, gently toss the spiralized butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet. (2 minutes)
03
StepBake in the preheated oven until just tender, about 7-10 minutes. (10 minutes)
04
StepWhile the squash is baking, melt butter with the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the thinly sliced chicken breasts, sprinkle both sides generously with Moroccan spice, salt, and pepper to taste. (3 minutes)
05
StepCover the pan and cook, turning occasionally, until the chicken is cooked through and no longer pink in the center (about 5-7 minutes). Remove the chicken from the pan and set aside, keeping it warm. (7 minutes)
06
StepPour the fresh orange juice into the same saute pan, deglazing the pan and scraping up any browned bits from the bottom. Add the chopped dried apricots, dried cranberries, and chopped dates to the pan. (2 minutes)
07
StepCook and stir the mixture until the orange juice has reduced and thickened slightly, creating a luscious glaze (about 3-4 minutes). Add the toasted slivered almonds to the pan and toss to coat everything evenly. Remove the topping from the heat. (4 minutes)
08
StepTo assemble, plate each portion with a bed of fluffy cooked basmati rice, followed by the tender butternut squash noodles. Arrange the Moroccan-spiced chicken on top and generously spoon the dried fruit and almond topping over the chicken. Serve immediately and enjoy the symphony of flavors! (5 minutes)
RECIPE REVIEWS
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Bonita Blanda
Jun 28, 2025My family devoured this dish! I will definitely be making it again.
Elian Shanahan
Jun 28, 2025I doubled the recipe and it was still gone in minutes.
Araceli Collier
Jun 27, 2025I added a sprinkle of cinnamon to the squash before roasting, it was delicious!
Antone Kreiger
Jun 23, 2025I loved the butternut squash noodles! It's a healthy and delicious alternative to pasta.
Lorine Johnston
Jun 23, 2025The Moroccan spice blend adds such a wonderful warmth and depth of flavor.
Kirstin Spinka
Jun 17, 2025This recipe is amazing! The combination of sweet and savory is perfect.
Ford Baumbach
Jun 13, 2025The orange juice reduction with the dried fruit is so flavorful!
Skye Kilback
Jun 5, 2025Substituted chicken with tofu and it worked great!
Reyna Olson
Jun 5, 2025Easy to follow and the results are fantastic!