MOROCCAN BRAISED CHICKEN
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!
Provided by Baby Kato
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
- In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
- Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
- Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
- Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9
MOROCCAN BRAISED CHICKEN
The prunes and spices are what makes this Moroccan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
- Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
- Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.
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