MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
ALE-SIMMERED CHICKEN WITH DRIED PLUMS
Provided by Dave Lieberman
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out).
- Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.
MOROCCAN CHICKEN WITH SQUASH AND DRIED PLUMS
Steps:
- In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.
- Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.
- Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
MOROCCAN CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING
From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!
Provided by mikey ev
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- Sprinkle salt, pepper, and thyme evenly over chicken.
- Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan.
- Add onion to pan; saute 2 minutes until tender.
- Add garlic to pan; saute 30 seconds.
- Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
- When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 108.9, Sodium 703.1, Carbohydrate 4, Fiber 0.7, Sugar 1.2, Protein 37.2
MOROCCAN CHICKEN WITH FALL VEGETABLES AND DRIED PLUMS
Yield 4 - 6
Number Of Ingredients 19
Steps:
- brown chicken, remove from pan; add onions & garlic, cook til limp; add spices, stock, cooked chicken and vegetables, put into 350º oven for 45 mins. Add olives and prunes and cook another 30-45mins. Finish with a handful of chopped fresh cilantro, serve over couscous.
MOROCCAN SPICED PORK TENDERLOIN WITH DRIED PLUMS
Dried Plums sounds so much nicer than prunes doesn't it. The way the flavors come together in this dish is really lovely. There is a misconception that Moroccan cuisine does not include pork. Morocco is home to Muslims who do not eat pork, and Christians who do cook with pork however.
Provided by Annacia
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
- While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
- Preheat the oven to 350°F.
- Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes.
- Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
- Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
- Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.
Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 58.1, Carbohydrate 16.5, Fiber 1.9, Sugar 9, Protein 24.1
More about "moroccan chicken with fall vegetables and dried plums recipes"
MOROCCAN CHICKEN THIGHS - A CEDAR SPOON
From acedarspoon.com
4.4/5 (127)Category Dinner, ChickenServings 4Total Time 55 mins
- In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
- Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
- In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
SLOW-COOKED MOROCCAN CHICKEN - BETTER HOMES & GARDENS
From bhg.com
5/5 (91)Calories 255 per serving
- In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (77)Calories 374 per servingCategory Entree
MOROCCAN-STYLE BRISKET WITH DRIED FRUIT & CAPERS
From onceuponachef.com
MOROCCAN CHICKEN WITH SQUASH AND DRIED PLUMS : RECIPES …
From cookingchanneltv.com
EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE …
From themediterraneandish.com
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
MOROCCAN CHICKEN - JAMIE GELLER
From jamiegeller.com
MOROCCAN NECTARINE AND PLUM CHICKEN TAGINE - CLOSET COOKING
From closetcooking.com
CHICKEN TAGINE WITH DRIED FRUIT – SIMPLY BEAUTIFUL EATING
From simplybeautifuleating.com
MOROCCAN CHICKEN WITH APRICOTS AND VEGETABLES - EVERYDAY DELICIOUS
From everyday-delicious.com
MOROCCAN EGG DROP HARIRA RECIPE - SERIOUSEATS.COM
From seriouseats.com
RECIPE: AMY FINLEY'S MOROCCAN CHICKEN WITH SQUASH AND DRIED …
From recipelink.com
MOROCCAN BRAISED CHICKEN - PIQUANT POST
From piquantpost.com
MOROCCAN CHICKEN WITH FRUIT AND OLIVE TOPPING RECIPE
From myrecipes.com
You'll also love