INSTANT POT MOROCCAN CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Season the chicken thighs generously with salt and pepper. Set an Instant Pot to sauté on high. When the pot registers hot, add the vegetable oil. Working in two batches, add the chicken skin-side down and cook until well browned, about 10 minutes. Remove to a plate.
- Add the onion, garlic, carrots, paprika, coriander, cumin, turmeric, ginger and cayenne to the pot. Cook, stirring, until the onion softens, about 5 minutes. Stir in the tomato paste to coat the vegetables, scraping up the bottom of the pot. Stir in the cinnamon stick, preserved lemon, prunes and apricots, then turn off the pot.
- Add 2/3 cup water and the olive brine to the pot and stir well, scraping up the bottom of the pot. Return the chicken skin-side up to the pot in a single layer. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa.
MOROCCAN CHICKEN PILAF
North African flavored rice cooked with chicken. From The Essential Rice Cookbook. You will need a casserole dish that can be used on the stove top as well as in the oven. A dutch oven works perfectly. A large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). If you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. In step 6, omit the chicken. In step 7, transfer to a large kettle. In step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.
Provided by Da Huz
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
- While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
- Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
- Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
- Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
- Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
- Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
- Stir in olives and serve.
Nutrition Facts : Calories 711.6, Fat 38.5, SaturatedFat 10.6, Cholesterol 191, Sodium 328.1, Carbohydrate 45.8, Fiber 4.5, Sugar 4, Protein 44.5
MOROCCAN PILAF
Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, "The North African flavorings will make this pilaf the star of a meal."
Provided by mersaydees
Categories Long Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
- Add the rice and cook, stirring,until translucent, 1 minute.
- Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
- Garnish with chives and serve.
Nutrition Facts : Calories 410.4, Fat 15.2, SaturatedFat 2.1, Cholesterol 5.4, Sodium 272.2, Carbohydrate 58.3, Fiber 3.8, Sugar 12.9, Protein 11.2
MOROCCAN CHICKEN AND BARLEY PILAF
Make and share this Moroccan Chicken and Barley Pilaf recipe from Food.com.
Provided by Stephanie Z.
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
- Add garlic, cinnamon, cumin, and barley; stir to coat.
- Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
- When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
- Mix with barley.
- Serve with lemon wedges.
MOROCCAN CHICKEN PILAF
Steps:
- Toss the chicken in the spice blend and a little salt. Heat oil and fry pine nuts and then drain and set aside. Add chicken and fry for 6-8 mins until browned. Stir in the onion and fry for 5 mins. Add the garlic and tumeric and fry for a further 1 min. Add rice and stock and bring to the boil, reduce heat to lowest and simmer for 15 mins until rice is tender and stock is absorbed, add more water if needed. Stir in ginger parsley, mint, and pine nuts and season to taste. Heat through before serving.
MOROCCAN RICE PILAF
The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter on medium-low heat in a small ovenproof pot.
- Fold in onions and stir well.
- Cook for 3-4 minutes until onions turn translucent but are not browned.
- Add cumin, cayenne pepper, paprika and rice.
- Stir well so that the rice is evenly coated with butter.
- Cook for 3-4 minutes.
- Stir in stock and raisins.
- Bring to a boil on high heat.
- Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
- Fold in salt, pepper and almonds before fluffing with a fork and serving.
- Enjoy!
MOROCCAN PILAF
Make and share this Moroccan Pilaf recipe from Food.com.
Provided by Sharon123
Categories Brown Rice
Time 1h10m
Yield 4-6
Number Of Ingredients 13
Steps:
- Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
- Add the rice and cook, stirring, until translucent, about 1 minute.
- Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy!
Nutrition Facts : Calories 377.3, Fat 15.2, SaturatedFat 2, Sodium 575.8, Carbohydrate 51.4, Fiber 4.8, Sugar 11, Protein 10.8
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