Moroccan Chicken

I am an enormous fan of Canadian chef and author Bonnie Stern. I have the stained cookbooks to prove it! She is mindful of health when it comes to creating recipes, and she always turns an eye towards heart health which I find extremely appealing. Her recipes are tasty and easy to prepare as well. This one, for Moroccan Chicken, is a huge favorite of ours. I like to serve it around the High Holidays, or for a Shabbat dinner because it is flavorful and sweet.

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  • 1/3 cup of honey
  • 1 tsp of sesame oil
  • 2 Tbsp of lemon juice
  • 1/2 tsp of grated lemon peel
  • 3 cloves garlic, minced
  • 1/2 teaspoon of gound cumin
  • 1 tsp of paprika
  • 1/4 tsp of cinnamon
  • 1/4 tsp of cayenne pepper (optional)
  • 1/4 tsp of pepper
  • 6 chicken breasts (skinless) and bone-in or 1 cut-up broiler
  • 1/4 tsp of salt
  • 1 Tbsp of sesame seeds


  1. In a large bowl, combine honey, sesame oil, lemon juice, lemon peel, garlic, paprika, cinnamon, cayenne (optional), and pepper.
  2. Add chicken to marinade. Turn to coat well. Refrigerate for 1-12 hours, turning a few times.
  3. Line baking sheet with foil. Arrange chicken on foil, bone side down. Spoon over any extra marinade and sprinkle with salt and sesame seeds. Bake in preheated 400° F/200C oven for 30-40 minutes, or until cooked through.

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Lesley Wolman

All things fabulous! ❤️️

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