Moroccan-Spiced Chicken narrow display Moroccan-Spiced Chicken wide display

Moroccan-Spiced Chicken

Roasted carrots, flatbread, and lemon yogurt sauce


Serves 2
Active Time:
~15 min
Total Time:
~33 min

About this Recipe

In his travels through Morocco, Chef Travis discovered a spice blend that honors the warming flavors in this tagine-inspired dish. Tagine is typically a rich stew with meat and a slew of vegetables. The term “tagine” also refers to the clay vessel in which the dish is often cooked. We wanted to re-create those same flavors but make the dish faster and easier!



Prep chicken & carrots

  • In medium bowl, stir together 1 tablespoon cooking oil, 2 teaspoons Moroccan harissa spice and a pinch of salt. Save remaining harissa spice for carrots.
  • Pat chicken thighs dry with paper towels.
  • Add chicken to bowl with seasonings and toss to coat.
  • Place chicken in Zones 1 and 2 of Brava metal tray. Make sure thickest chicken thigh is on left side of Zone 2.
  • Cut larger carrots in half lengthwise, leaving smaller ones whole.
  • In another medium bowl, toss together carrots, 1 teaspoon cooking oil, remaining harissa spice and a pinch of salt.
  • Evenly spread carrots in Zone 3 of metal tray.


Slide metal tray into bottom shelf

  • Select “Moroccan Chicken” on your Brava touchscreen and follow instructions.
  • After plugging in TempSensor, insert it, parallel to bone, through center of chicken thigh. It’s okay if TempSensor touches bone.
  • While food cooks, place flatbreads in Zones 1, 2 and 3 of Brava glass tray.
  • Next, prepare grapes and yogurt sauce.


Prep grapes; make yogurt sauce

  • Cut grapes in half and set aside for garnish.
  • Set aside 2 cilantro sprigs for garnish. Remove leaves from remaining sprigs; discard stems. Coarsely chop leaves.
  • Mince garlic.
  • In small bowl, stir together chopped cilantro, garlic, juice of ½ lemon, yogurt and ¼ teaspoon salt. You will have ½ lemon left over.


Warm flatbreads & serve

  • When your food is done, remove metal tray from Brava, immediately slide glass tray into top shelf and close door. The residual heat will warm flatbreads.
  • Arrange chicken, carrots, grapes and remaining cilantro sprigs on individual plates. If desired, drizzle with extra-virgin olive oil.
  • Remove flatbreads from Brava and cut into wedges. Serve flatbreads and lemon yogurt sauce on the side.