Moroccan-Spiced Baked Chicken Breasts

Moroccan-Spiced Baked Chicken Breasts

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Coriander, turmeric, cumin and cinnamon combined with garlic and honey makes a decadent rub for this chicken dish.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time90 minutes


  • 10 ml Honey
  • 1 Garlic cloves, crushed
  • 2 ml Red chilli, seeded
  • 5 ml Robertsons Cinnamon
  • 10 ml Robertsons Coriander
  • 5 ml Robertsons Cumin
  • 30 g Fresh coriander
  • 30 ml olive oil
  • 60 ml oil
  • 600 g Chicken breasts, whole
  • 100 g Red onions, sliced
  • 250 ml of white wine or red wine (optional)
  • 150 ml Water
  • 1 sachet KNORR Country Hot Pot Dry Cook-in-Sauce
  • 2 Limes, quartered
  • 1 bunch Coriander leaves to garnish


  • Preheat oven to 200C
  • Blend the paste ingredients (honey, garlic, red chilli, cinnamon, coriander, cumin, fresh coriander and olive oil) in a food processor until the consistency is smooth.
  • Heat 10 ml oil in a large saucepan.
  • Add chicken breasts and brown evenly.
  • Remove from the pan and place in an ovenproof dish.
  • Add onions and sauté for 15 min.
  • Add paste to the onions and cook for 3 min.
  • Add the wine, water and sachet of KNORR Country Hotpot Dry Cook-in-Sauce to the pan.
  • Simmer for 20 min and pour the sauce over the chicken.
  • Cover and bake for 40 min.
  • Turn chicken breasts over and cook for a further 30 min.
  • Garnish with lime wedges and coriander leaves and serve with 150 g couscous (cooked as per packet instructions) and 400 g steamed butternut.