MOROCCAN LEMON CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
- In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS
One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.
Provided by bluemoon downunder
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
- Preheat the oven to 180ºC.
- Remove the chicken from the marinade and reserve the marinade.
- Place the chicken and the preserved lemon in a roasting pan.
- Roast in a preheated oven for 20 minutes, or until cooked through.
- Transfer the chicken and lemon to serving plate.
- Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
- Cook, stirring, for 5 minutes or until the sauce thickens.
- Remove from the heat.
- Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
- Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
- Add the remaining stock and bring to the boil.
- Remove from the heat.
- Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
- Use a fork to separate the grains.
- Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
- Remove from the heat.
- Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.
Nutrition Facts : Calories 312.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 76.9, Sodium 206.1, Carbohydrate 30.8, Fiber 2.6, Sugar 10.1, Protein 30.5
MOROCCAN CHICKEN WITH PRESERVED LEMONS
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
- In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
- Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
MOROCCAN CHICKEN WITH LEMON COUSCOUS
Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
- Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
- Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.
Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium
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 WITH SAFFRON AND PRESERVED LEMON
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.
Provided by katherine99
Categories World Cuisine Recipes African North African Moroccan
Time 4h57m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
- Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
- Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
- Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS
Steps:
- Combine all items for marinade: the lemon juice, honey, garlic. saffron, cumin, ginger, thyme, cinnamon, paprika, parsley and salt in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavors (I prefer over night). Preheat the oven to 180ºC. Remove the chicken from the marinade and reserve the marinade. Place the chicken and the preserved lemon in a roasting pan. Roast in a preheated oven for 20 minutes, or until cooked through. Transfer the chicken and lemon to serving plate. Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat. Cook, stirring, for 5 minutes or until the sauce reduces. Remove from the heat (this is the marinade mixture). Heat a small sauté pan over a medium heat, add the almonds and toast, stirring, for 2 minutes. Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. Add the remaining stock, wine and bring to the boil. Remove from the heat. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed. Remove from the heat. Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander or cilantro, top with chicken and serve with baked preserved lemon slices.
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