Recipes and Cooking Moroccan Chicken 4.0 (4) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2015 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 small orange 2 teaspoon all-purpose flour 1 ½ teaspoon ground turmeric ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon ground coriander ⅛ teaspoon cayenne pepper 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 2 tablespoon olive oil 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 4 green onions, cut into 1/2-inch pieces ½ cup reduced-sodium chicken broth ¼ cup snipped dried apricots 1 teaspoon grated fresh ginger ⅓ cup pitted green olives, halved 3 cup hot cooked jasmine or white rice Orange wedges Directions Using a vegetable peeler, remove two 1-inch-wide strips of peel from orange. Squeeze juice from orange; set aside. In a medium bowl stir together flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat. In a large skillet heat oil over medium-high heat. Add chicken and orange peel strips. Cook about 4 minutes or until chicken is no longer pink, stirring occasionally. Stir in the orange juice, garbanzo beans, half of the green onions, the broth, dried apricots, and ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard orange peel. Serve chicken mixture over hot cooked rice. Sprinkle with the remaining green onions and serve with orange wedges to squeeze over top. Rate it Print Nutrition Facts (per serving) 368 Calories 10g Fat 47g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 368 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 48mg 16% Sodium 614mg 27% Total Carbohydrate 47g 17% Total Sugars 5g Protein 24g Vitamin C 20.2mg 101% Calcium 61mg 5% Iron 2.8mg 16% Potassium 535mg 11% Folate, total 106mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.