Roast Chicken Marrakesh

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (3 mL) ground cloves
  • 1/2 tsp (3 mL) ground cardamom
  • 4 boneless chicken breasts, with skin
  • 8 almonds, whole, raw
  • 6 dates, pitted and chopped
  • 1/2 carton CAMPBELL’S Stock First ® Chicken stock
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) lemon juice


  1. Combine oil and spices and rub over chicken pieces,coating thoroughly.
  2. Roast chicken and almonds in a large oven proof skillet at 375°F (190°C) for 20 minutes or until cooked. Remove chicken from pan and keep warm.
  3. To the same skillet,add dates and sauté over medium-high heat about 3-4 minutes.
  4. Add stock to pan to deglaze,scraping any brown bits from bottom of the pan and simmer until reduced by half,about 4-5 minutes. Add honey and lemon juice and simmer 1 minute more.
  5. Arrange chicken breasts on serving platter or plates and spoon sauce over chicken.

Recipe tips

  • Try this recipe with a whole chicken instead of single breasts.
  • For a richer sauce try adding 2 tablespoons of ground almonds into the sauce as it is reducing.

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Amount Per Serving
Calories 480
Fat 27 g
Sodium 280 mg
Carbohydrate 16 g
Dietary Fibre 2 g
Protein 43 g
Calcium 4 %DV
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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