MARRAKESH CHICKEN & COUSCOUS
I love transforming boxed grains into dishes like this couscous worthy of Morocco. All it took was a little chicken, artichoke hearts and extra spice. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through., Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.
Nutrition Facts : Calories 326 calories, Fat 14g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 751mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
MOROCCAN CHICKEN TAJINE
Steps:
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
CHICKEN MARRAKESH
Make and share this Chicken Marrakesh recipe from Food.com.
Provided by Livingthedreamintx
Categories Whole Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
- Preheat oven to 350 degrees.
- Arrange chicken in single layer in 2 large, heavy shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
- Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
- Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.
CHICKEN MARRAKESH
Make and share this Chicken Marrakesh recipe from Food.com.
Provided by Pizza the Hut
Categories Chicken
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- combine first 6 ingredients into slow cooker.
- mix spices and sprinkle over the food, add tomatoes.
- cover and cook on high 4 hours.
Nutrition Facts : Calories 481.9, Fat 15.1, SaturatedFat 4.1, Cholesterol 92.8, Sodium 476.8, Carbohydrate 48.5, Fiber 9.5, Sugar 8.3, Protein 38.2
More about "chicken marrakesh recipes"
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (77)Calories 374 per servingCategory Entree
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Jewish, MoroccanTotal Time 1 hrCategory DinnerCalories 367 per serving
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
CHICKEN MARRAKESH | RECIPES
From kosher.com
Servings 8
MOROCCAN CHICKEN BASTILLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARRAKESH CHICKEN (NORTH AFRICAN) RECIPE
From cdkitchen.com
MOROCCAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
MOROCCAN CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
MARRAKESH CHICKEN | PAULA DEEN
From pauladeen.com
4/5 (3)
CHICKEN LO MEIN | THE RECIPE CRITIC
From therecipecritic.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
CHICKEN TAGINE | RECIPETIN EATS
From recipetineats.com
HEALTHY 30-MINUTE INSTANT POT MOROCCAN CHICKEN RECIPE - URBAN …
From urbanblisslife.com
MOROCCAN CHICKPEA SOUP RECIPE WITH RAS EL HANOUT | CHARLOTTE …
From charlotteobserver.com
6 MOROCCAN CHICKEN RECIPES FOR SPECIAL OCCASIONS - THE SPRUCE EATS
From thespruceeats.com
14 SERIOUSLY FLAVORFUL RECIPES STARRING CHICKEN AND SPINACH - MSN
From msn.com
RECIPES – MOROCCAN-INSPIRED CHICKEN THIGHS | CART2TABLE
From myheartmatters.ca
MOROCCAN CHICKEN RECIPES - TASTE OF MAROC
From tasteofmaroc.com
EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
From themediterraneandish.com
SMOKED CHICKEN BREAST AND THIGHS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHEESY BAKED SALSA CHICKEN RECIPE • MIDGETMOMMA
From midgetmomma.com
CHICKEN LIVERS RECIPE | HOW TO COOK THEM PERFECTLY!
From thebigmansworld.com
CHICKEN MARRAKESH RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
HOT AND SOUR CHICKEN SOUP (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY SLOW COOKER CHICKEN MARRAKESH RECIPE - DELISHABLY
From delishably.com
42 BEST CHINESE CHICKEN RECIPES - PARADE
From parade.com
SLOW COOKER CHICKEN MARRAKESH - FLAVOR MOSAIC
From flavormosaic.com
CHICKEN PICCATA IS AN EASY ITALIAN WEEKNIGHT DINNER. HOW TO MAKE IT
From azcentral.com
EASY & DELICIOUS: MOROCCAN CHICKEN KEBABS WITH SAUCE GODDESS
From barbecuebible.com
#course #main-ingredient #cuisine #preparation #main-dish #poultry #asian #indian #easy #chicken #crock-pot-slow-cooker #meat #equipment #3-steps-or-less
You'll also love