Congratulations to Rachel C. who was our winner of our Thrive and Food Storage Made Easy giveaway! Watch for another giveaway coming later this week.
How was your weekend? Soccer season has officially begun and with four kids in soccer, and one on two teams, it gets a little hectic. But I love it! Watching my kids play and have fun is worth every second! Being gone many nights during the week though makes getting dinner on the table a little tricky. I know you have empathy for me. Family life can definitely be orchestrated chaos!?!
That’s why Deals to Meals is here! We help you with those busy nights when you don’t have time to figure out what to make and what groceries to buy. This Moroccan Chicken was on our meal plan and so I got the chicken marinading in the morning and when we came home, it was easy to throw together. Grocery shopping with a meal plan in mind will save you so much time and money. Once you have all of the ingredients in your fridge and freezer, meal plan is so much easier. Give this recipe a try, along with our other delicious recipes in our meal planner this week. Login to get this recipe and find out where the best grocery deals are. Enjoy!
I also threw together a quick pilaf that went great with this chicken. All I did was make the rice pilaf mix you can get at Costco or Winco as it says to on the package. When it was done I added chopped, dried apricots, some sliced almonds and fresh parsley. Nothing fancy, but it went really well with the orange chicken.
- 6 boneless skinless chicken breasts
- 16-18 oz. jar orange marmalade (if watching sugar intake, add only half of the jar)
- 1/2 cup Dijon mustard
- 1 can coconut milk
- 2 tsp. salt
- 1/2 tsp. cayenne pepper
- 2 tsp. cumin powder
- 1 Tbs. yellow curry powder
- 1 Tbs. paprika
- 2 tsp. garlic powder
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. black pepper
- 1/4-1/2 cup water (as needed)
- Green onions, sliced or fresh parsley
- Trim the chicken breasts and remove the excess fat. Place the chicken into gallon ziploc bag or a large bowl. In a mixing bowl, whisk together all of the marinade ingredients and pour over the chicken. Cover the chicken and keep in the fridge until ready to grill.
- When ready to grill the chicken, begin cooking some rice in a rice cooker (can serve with Moroccan pilaf). While the rice is cooking, heat a grill to medium-high heat. Remove the chicken breasts from the marinade and try and drip off any excess of the marinade to cook for the sauce. Grill the chicken until browned on both sides and cooked through the center, about 25-30 minutes, depending how thick your chicken breasts are.
- While the chicken is cooking, pour the excess marinade into a sauce pan. Bring to a low boil and boil for 5-8 minutes, or until the sauce begins to thicken. If you need to add a little water to thin out the sauce, you can.
- Once the chicken is grilled, serve with rice and drizzle with the orange sauce. Garnish with sliced green onions or fresh parsley.