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Creamy Moroccan Chicken
Julie Carlyle
Creamy Moroccan Chicken with a lemon zing to finish
5
from
5
votes
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Course
Main, Main Course, Main Dish
Cuisine
Moroccan
Servings
6
Calories
414
kcal
Equipment
1
Thermomix
Ingredients
Metric
US Customary
1x
2x
3x
25
g
garlic
3
long green shallots
cut in quarters
180
g
onion
cut in quarters
40
g
oil
1
lemon
zest only
2
teaspoon
massel chick stock powder
¼
teaspoon
turmeric
1
teaspoon
smoked paprika
3
teaspoon
Moroccan seasoning
200
g
chicken stock
Campbells Real Stock
150
g
Philadelphia Cream Cheese
800
g
chicken thigh fillets
each fillet diced into 6 pieces
Instructions
Place garlic and shallots in TM Bowl. Chop 3 sec/Speed 9
25 g garlic,
3 long green shallots
Add onion to the bowl. Chop 3 sec/Speed 4
180 g onion
Scrape down the bowl.
Pour oil into the TM Bowl. Saute 6min/Varoma/Speed 1 (MC OUT)
40 g oil
Add all remaining ingredients. Cook 25min/Varoma/Speed 1 (Reverse Blade)
1 lemon,
2 teaspoon massel chick stock powder,
¼ teaspoon turmeric,
1 teaspoon smoked paprika,
3 teaspoon Moroccan seasoning,
200 g chicken stock,
150 g Philadelphia Cream Cheese,
800 g chicken thigh fillets
Once the dish is complete, transfer it to a serving dish and squeeze the juice of one lemon over the dish. Garnish with shallots or parsely
Nutrition
Calories:
414
kcal
Carbohydrates:
10
g
Protein:
27
g
Fat:
30
g
Saturated Fat:
7
g
Polyunsaturated Fat:
7
g
Monounsaturated Fat:
14
g
Trans Fat:
0.1
g
Cholesterol:
135
mg
Sodium:
328
mg
Potassium:
473
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
287
IU
Vitamin C:
13
mg
Calcium:
119
mg
Iron:
1
mg
Keyword
Chicken, Creamy, Thermomix
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