Nourishing Tradition’s Moroccan Chicken Recipe

Moroccan Chicken is by far one of the best recipes in Nourishing Traditions. It has become a staple in our house because it’s just that good! Over time I have played around with the original recipe and now make it the way I’m about to share in this post.

The original recipe calls for dry white wine, but I like to use dry Vermouth because I don’t have to worry about opening the bottle and finishing it before it goes bad. Vermouth will last forever after being opened and my husband likes to make us martinis and Manhattans so we are never without it.

You should also have a bottle of sweet Vermouth on hand for any recipe that calls for red wine. Actually, you could substitute the sweet Vermouth for the dry if necessary. I’ve cooked this Moroccan chicken recipe with both and while it does change up the flavor, it’s still delicious either way.

The original recipe calls for crushed green peppercorns, but black pepper is a fine substitute. Perhaps use a little less black pepper if it’s ground finely or else the dish may come out too peppery.

I now omit the dried apricot pieces that the original recipe calls for because the ones that I find in my area have additives. I personally didn’t think the apricots added that much more to the flavor when I did use them so don’t feel like you are missing out.

The original recipe says to bake at 375 degrees F for 2 hours. I follow the method from Plan To Eat by cooking it at 350 degrees for the first hour, then lowering the heat to 300 degrees, covering with foil and cooking it an additional hour. I find that this method prevents the chicken from getting overdone.

I like to use 1 cup of chicken stock for the reduced sauce rather than 2 as originally called for. The sauce reduces easier this way. Remember that homemade chicken stock is best! 🙂

The marinade. You have to give this a taste before you pour it over the chicken. It is so delicious and a preview of what’s to come!


Nourishing Tradition’s Moroccan Chicken Recipe


  • 1 organic chicken, cut into pieces (breasts & legs)
  • 1/4 cup naturally fermented soy sauce
  • 1/4 cup dry Vermouth
  • 2 tablespoons honey
  • juice from 2 lemons
  • Lemon zest (from 2 juiced lemons)
  • 1 clove garlic, minced or pressed
  • 1 teaspoon curry powder
  • 1/4 teaspoon fresh grated ginger
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon green peppercorns, crushed
  • 3 tablespoons butter, melted
  • 1 cups chicken stock (homemade is best)


  1. Combine soy sauce, Vermouth, honey, lemon juice, lemon zest, garlic, and spices together. *Zest lemons first. It's easier to zest them whole rather than after you've juiced them.
  2. Pour marinade over chicken and allow to marinate overnight or at least several hours.
  3. Remove chicken and place pieces in a glass baking dish with skin side up (DO NOT THROW OUT MARINADE!).
  4. Pat chicken dry and brush with the melted butter.
  5. Bake uncovered for 1 hour at 350 degrees F.
  6. Lower temperature to 300 degrees F and bake for 1 more hour.
  7. While chicken is on it's last hour of baking, prepare to reduce the leftover marinade into a flavorful sauce. Just pour chicken stock into a pan and bring to a boil. Add marinade and allow to reduce.
  8. Pour sauce over chicken and enjoy!

I like to pair this with Coconut Garlic Rice and a salad.

This post was shared at The Homestead Blog Hop, Down Home Blog Hop, Simple Saturdays & Mostly Homemade Mondays.

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