MOROCCAN CHICKEN SALAD
Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
- Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
- Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
- Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 42 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams
MOROCCAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
- Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
- Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.
Nutrition Facts : Calories 580, Fat 44 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 964 milligrams, Carbohydrate 51 grams, Fiber 12 grams, Protein 19 grams, Sugar 16 grams
WARM CHICKEN SALAD
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
- Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
- Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
- Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
- Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
- Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
- Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
- Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
MOROCCAN CHICKEN SALAD
An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).
Provided by echo echo
Categories Chicken
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chicken through parsley in a bowl.
- Stir together the yogurt through red pepper flakes and toss with the chicken mixture.
Nutrition Facts : Calories 255.1, Fat 8.2, SaturatedFat 2.4, Cholesterol 57.8, Sodium 465.5, Carbohydrate 22.1, Fiber 4.3, Sugar 3.1, Protein 23.1
HOT MOROCCAN CHICKEN SALAD
This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.
Provided by Sackville
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare grill or preheat broiler and broiler pan.
- Bring water to boil in saucepan.
- Stir in couscous and ½ teaspoon salt.
- Remove from heat and cover.
- Rub oil over chicken.
- Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
- Set aside ½ teaspoon paste in a large bowl for dressing.
- Rub remaining paste over chicken.
- Grill chicken until cooked through, about 6-7 minutes.
- DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
- Gradually whisk in oil, and then stir in onion.
- Toss dressing in yellow pepper, tomatoes and olives.
- Fluff couscous with fork and spoon onto serving plates.
- Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.
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MOROCCAN CHICKEN COUSCOUS SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
Ratings 47Calories 434 per servingCategory Chicken, Lunch, Salad
- Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes.
- When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
- To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours.
MOROCCAN CHICKEN SALAD - THE DARING GOURMET
From daringgourmet.com
4.8/5 (4)Total Time 15 minsCategory Main Course, Side DishCalories 367 per serving
- Place all the ingredients except for the chicken in a bowl and stir to combine. Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken. Refrigerate for at least 2 hours before serving.
- Enjoy as a sandwich filling or as an appetizer serve it scooped into endive leaves or sliced croissant rounds (place a small piece of lettuce on the croissant slices to add color, texture and to prevent the croissant from getting soggy).
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