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Moroccan Spiced Chicken

Dini Klein Moroccan Chicken Sandwiches

Simple flavorful chicken to use in all your favorite meals from sandwiches to salads to more. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • ¼ cup light coconut milk
  • 3 cloves garlic, minced
  • ½ teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1 teaspoon fresh ginger, minced
  • Juice of one lemon
  • 6 boneless, skinless chicken breasts

Tahini Lime Sauce

  • 3 tablespoons tahini
  • Juice of 2 limes
  • 1½ tablespoons maple syrup
  • Salt to season
  • 2-3 tablespoons water (to thin out as needed)


1. Mix coconut milk, garlic, cinnamon, cumin, onion powder, salt, paprika, turmeric, ginger, and lemon juice in a storage bag. Add the chicken and let marinate for 30 minutes or ideally overnight.

When ready to cook: Preheat oven to 425°

2. Heat an oven-safe skillet or grill with oil. Sear chicken until golden on each side, about 3-4 minutes. Remove to a plate and continue with remaining pieces adding more oil as needed. Place all pieces of chicken back in the pan and put the pan in the oven to finish cooking for an additional 8-10 minutes until completely cooked through, or 165° internal temperature.

Tahini Lime Sauce

Whisk together all ingredients in a mason jar and store. 

Serve chicken with sauce on a bun for the best sandwich.