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Moroccan Chicken, Carrots, and Endive Saute
with walnuts and dried fruit

Active: 30 min Total: 40 min
This meal was part of our original sample menus, and we thought it was time to bring back an updated version of this meal. You'll love how easy it is to add Moroccan flavors to these simple ingredients with just a few spices.
Smarts: Use this spice infographic to change the ethnic flavoring of this meal.


Moroccan Chicken, Carrots, and Endive Saute:
  • Skinless, bone-in chicken thighs / drumsticks - 1 3/4 lb
  • Onion (medium) - 1 , chopped
  • Carrots - 1 lb , peeled and chopped
  • Endives - 2 heads , chopped
  • Parsley (opt) - a few sprigs , chopped
  • Cinnamon - 2 tsp
  • Cumin - 1/2 tsp
  • Ground ginger (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Raisins, prunes, or apricots - 1/4 cup
  • Chicken stock - 1 cup
  • Walnuts - 1/2 cup , chopped
  • Lemon - 1/2 , juice of


  1. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Onions / Carrots / Endives / Parsley - Prep as directed.
  3. Make spice mix - Mix together cinnamon, cumin, ginger, salt, and pepper. Coat chicken with spices. (Can be done up to 1 day ahead)

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  1. Heat a saute pan with a lid over medium-high heat. Add first part of cooking oil to the pan and then chicken to heated oil. Sear for ~2 minutes on both sides and then remove from pan and set aside.
  2. Return pan to heat and add second part of oil. Add onions with a sprinkle of salt. Saute onions until softened, ~3 minutes.
  3. Add carrots, dried fruit, and endives to the pan. Nestle the chicken into the vegetables. Pour in stock, bring to a boil, cover, and lower heat to a simmer. Cook covered for 15 to 20 minutes, until chicken reaches 165F (74C) degrees.
  4. Remove from heat. Sprinkle chicken with parsley and walnuts, and finish with lemon juice. Enjoy!



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