GRILLED CHICKEN MOROCCAN STYLE
Categories Chicken Marinate Low Carb Backyard BBQ Dinner Vinegar Spice Summer Grill Grill/Barbecue Cinnamon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
- Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.
MOROCCAN CHICKEN THIGHS
My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.
Nutrition Facts : Calories 644 calories, Fat 24g fat (6g saturated fat), Cholesterol 174mg cholesterol, Sodium 685mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 4g fiber), Protein 57g protein.
MOROCCAN CHICKEN THIGHS
Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.
Provided by Scott Heddle
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
- Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
- Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
- Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
- Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g
GRILLED MOROCCAN CHICKEN THIGHS
Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
Provided by zeldaz51
Categories Chicken Thigh & Leg
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
- Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
- To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
- Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.
Nutrition Facts : Calories 832.3, Fat 60, SaturatedFat 14.4, Cholesterol 236.9, Sodium 217.9, Carbohydrate 22.1, Fiber 2.2, Sugar 17.7, Protein 51.3
GRILLED MOROCCAN CHICKEN
Make and share this Grilled Moroccan Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
- Process until smooth.
- Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
- Preheat the grill to medium hot.
- Grill chicken breasts 5-7 minutes on each side, or until done.
GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS
Categories Chicken Dinner Curry Grill/Barbecue Couscous Seed Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For harissa:
- Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.)
- For chicken and dressing:
- Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
- Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
- For couscous:
- Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.
GRILLED MOROCCAN CHICKEN
Make and share this Grilled Moroccan Chicken recipe from Food.com.
Provided by Poutine
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Oil grill and heat barbecue to medium.
- In a medium-sized bowl, stir yogurt with seasonings. Open thighs. Add to yogurt mixture and turn to coat.
- Lay chicken flat on grill. Barbecue, covered for 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered until chicken feels springy when pressed, 4 to 6 more minutes.
- Place on platter and sprinkle with coriander.
GRILLED CHICKEN WITH MOROCCAN SPICES
In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time.
Provided by susie cooks
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
- Wash poussins or chickens, split them bown the back, and flatten; dry well.
- Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
- Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.
GRILLED CHICKEN WITH MOROCCAN PASTE
My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!
Provided by Pam-I-Am
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the chicken by washing it and patting it dry (whole or cut up).
- Mix spice paste ingredients together in a small glass bowl.
- For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
- Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.
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- Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
- In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
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