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Picazzo's Moroccan Chicken

Featured Article

Taste of Fall

Picazzo's Healthy Italian Kitchen fuses global flavors with healthy goodness

Article by Susan Lanier-Graham

Photography by Susan Lanier-Graham

Originally published in North Peoria Lifestyle

Picazzo's Healthy Italian Kitchen ( is a family-owned Arizona restaurant that opened in Sedona in 2002 serving great-tasting health-conscious food. There are now locations across the Valley, including the Arrowhead location. Director of Operations Chris Disney explains that Picazzo's takes a fusion approach to modern-Italian cuisine, with bold flavors of Asian, Mediterranean, and Mexican ingredients. The restaurant sources clean, whole foods and offers gluten-free and vegetarian dishes. Disney whipped up a Moroccan Chicken that might appear as a special on the fall menu. 

To create this recipe, you can purchase a Moroccan seasoning blend, or blend Disney's custom mix: 1 Tbsp ground cloves; 1/2 Tbsp ground cardamom; 2 Tbsp each ground coriander, ground cinnamon, granulated garlic, ground ginger and ground cumin; and 7 Tbsp each ground turmeric and ground allspice. 

Picazzo's Moroccan Chicken

Moroccan Sauce:

6 Tbsp butter

2 Tbsp olive oil

1/2 cup diced carrots

1/2 cup diced red onion

1/4 cup minced garlic

1/4 cup potato starch or bread flour 

6 cups vegetable broth

3 cups water

1/4 cup Moroccan seasoning

2 tsp kosher salt

1 tsp black pepper

Moroccan Chicken:

2 chicken breasts (8-9 oz each)

1/2 cup cilantro leaves

1/4 cup fig jam

4 cups Moroccan Sauce

To make the sauce:

  1. Sauté carrots and onions on med-high heat with olive oil until browned.
  2. Reduce heat to medium and add butter, garlic, spice blend and starch or flour; mix until paste forms.
  3. Turn heat to high, add broth and water and bring to a boil.
  4. Reduce heat to low, add salt and pepper and simmer uncovered for 20 minutes.
  5. Blend with an immersion blender or cool and pour into a blender. 

To make the chicken:

  1. Preheat oven to 375.
  2. Add 2 Tbsp olive oil to a saute pan and heat to med-high.
  3. Season chicken breasts with salt and pepper; sear for about 3 minutes on each side. 
  4. Place chicken breasts in a 3" deep baking dish and cover with Moroccan sauce.
  5. Bake for 20 minutes, until the internal temperature is 165.
  6. Remove from oven, plate each breast and spoon sauce from the pan over the top.
  7. Garnish with about 2 Tbsp. fig jam and cilantro. 
  • Picazzo's Arrowhead
  • Picazzo's Arrowhead
  • Picazzo's Moroccan Chicken
  • Picazzo's Moroccan Chicken
  • Picazzo's Moroccan Chicken
  • Director of Operations Chris Disney