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 - PRITIKIN STYLE
This is a surprisingly delicious chicken dish that uses no added fat or salt, and sets off the couscous perfectly. Don't skip the sultanas even if you're not fond of them - they don't overpower the sauce but add a subtle sweetness to the whole dish.
Provided by Bungy
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken, onions, capsicum, carrots, potatoes, tomatoes, sultanas and all seasonings.
- Add enough water or stock to just cover ingredients.
- Bring to the boil, reduce heat and simmer 40 mins.
- Add chickpeas and zucchini and cook a further 20 minutes.
- Stir in green peas then turn off heat.
- Cook couscous by boiling 2 cups water, then add couscous, cover and let stand 5 minutes.
- Use a fork to separate grains and fluff up.
Nutrition Facts : Calories 595.4, Fat 6.3, SaturatedFat 1.6, Cholesterol 30.9, Sodium 479.2, Carbohydrate 110.1, Fiber 13.5, Sugar 17.7, Protein 26.9
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 SMOTHERED IN OLIVES
Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.
Provided by Alex Witchel
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
- In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
- Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams
MOROCCAN-STYLE CHICKEN
Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
- Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
- Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.
Nutrition Facts : Calories 476 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.74 milligram of sodium
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
- Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
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- PREHEAT OVEN TO 425F. Spray large oven proof skillet with oil. I use a 12" cast iron skillet. If you don't have a skillet large enough or if you are doubling the recipe, use a roasting pan.
- ADD VEGETABLES/FRUIT TO SKILLET: Place cut sweet potatoes, onions, apple, prunes and garlic in skillet. Drizzle with olive oil, salt and pepper. Toss. Create a space in center for chicken to sit in, moving vegetables and fruit to sides of skillet.
- PREPARE CHICKEN: Mix all seasoning ingredients in a small bowl. Sprinkle salt and pepper inside chicken cavity generously. Insert chunk of onion and wedge of lemon if desired. Rub seasoning over chicken including under the skin (gently separating skin from flesh on breast of chicken and legs if possible). Place chicken in center of skillet with vegetables surrounding it. Add 1/2 cup broth on veggies/fruit.
- ROAST CHICKEN: If using a temperature probe, poke it into chicken now. Place skillet into bottom third of oven. Roast for approximately 50-70 minutes depending on size of chicken. Instant thermometer should read 160F. It will rise further with resting. Note 1
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.
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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.
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