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.

Homemade Chicken Stock

As you can tell from the above photo, chicken feet made an appearance in this particular batch of chicken stock! They are definitely an optional ingredient, but if you do have them available to you, then please don’t skip out on them! Tossing chicken feet into stock is a great way to ensure that it will gel! Your great-grandma knew this and had no issue using all parts of the bird, so you shouldn’t neither!

Making homemade chicken stock is just as easy as beef stock. The basics of the how-to are essentially the same with just a few minor differences. As with homemade beef stock, homemade chicken stock is also going to be much healthier than the organic canned or boxed options at the grocery store.

Despite the convenience of cooking with already cut up chicken, it’s best to buy a whole chicken and cut it yourself. Not only will you save money by doing the labor yourself but you will also have the back bone of the chicken for a future batch of chicken stock (as seen in the video below).

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Beet Kvass

Beet Kvass is an ancient lacto-fermented drink of Russian origin and is prized as a blood and liver tonic. In my opinion, it’s a great first fermentation project for newbies because the process is so simple. All you need is beets, whey, salt and filtered water.

One warning though is that Beet Kvass is an acquired taste! The slightly effervescent, crimson liquid has a very earthy taste, in fact, it pretty much tastes like dirt! But good tasting, mineral-rich dirt. It’s hard to explain, but you’ll know what I mean when you try it (if I haven’t scared you off yet!)

I find it very refreshing. My body craves fermented drinks like kombucha, beet kvass, and ginger ale now (my future sister-in-law has a great recipe here), which is weird because before getting into Real Foods, I only had a taste for water. Sodas and juices never interested me so it was strange to actually have beverages in my fridge. Fermented drinks, like Beet Kvass, give me a natural boost of energy and I assume my body is getting much needed nutrients from these drinks because of how strong the cravings can be.

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