MOROCCAN SAFFRON CHICKEN
You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm
Provided by Annacia
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a Dutch oven or heavy-bottomed pot.
- Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
- Do not add water, and be careful not to burn the chicken.
- Reduce the liquids until they are mostly oils.
- Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).
Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5
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 ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It's a favorite: it is easy to make, yet looks stunning, and has the most delicate and exotic combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous. Marinating time is not included. Personal Note: If you are unfamiliar with rose water you may want to start by using a half amount.
Provided by Annacia
Categories Whole Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least 2 hours or, preferably, overnight in the fridge.
- Preheat the oven to 375°F / 190°C Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
- Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
- While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste, the food processor will do this nicely. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
- Transfer the chicken to a serving dish and garnish with the chopped green onions.
HARVEY'S MOROCCAN ROAST CHICKEN
Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.
Provided by MONKEYCAT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
- For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
- Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
- Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.
Nutrition Facts : Calories 789 calories, Carbohydrate 32.7 g, Cholesterol 194.1 mg, Fat 45.2 g, Fiber 7.2 g, Protein 64.9 g, SaturatedFat 11.1 g, Sodium 1993 mg, Sugar 4.8 g
More about "moroccan roast chicken with saffron hazelnuts an recipes"
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (86)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.
MOROCCAN ROAST CHICKEN AND POTATOES - JO COOKS
From jocooks.com
4.6/5 (61)Total Time 1 hr 50 minsCategory Dinner, Main CourseCalories 466 per serving
- Clean the chicken, pat it dry and make sure to remove the bag with chicken giblets, if your chicken has it. Rub all the spice rub all over the chicken. Add 2 tbsp of the olive oil to the tagine then place the chicken in the tagine.
- In a bowl toss together the potatoes, tomatoes, garlic, and apricots. Drizzle the remaining 2 tbsp of olive oil over the potatoes and season generously with salt and pepper. Toss everything together and add to the tagine, spread the potatoes around the chicken.
MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI - FOOD
From foodandwine.com
MOROCCAN SAFFRON CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN ROAST CHICKEN WITH SAFFRON AND …
From hicookery.com
ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND …
From cookstr.com
MOROCCAN ROAST CHICKEN WITH PRESERVED …
From tasteofmaroc.com
MOROCCAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
MOROCCAN CHICKEN | FEASTING AT HOME
From feastingathome.com
ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY RECIPE
ROAST CHICKEN WITH SAFFRON AND LEMONS | SAVEUR
From saveur.com
MOROCCAN RECIPES - SERIOUS EATS
From seriouseats.com
MOROCCAN ROASTED CHICKEN WITH PRESERVED LEMONS …
From thespruceeats.com
SAFFRON, HAZELNUT AND HONEY ROASTED CHICKEN - FOOD24
From food24.com
ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY - JMORE
From jmoreliving.com
MOROCCAN-STYLE ROAST CHICKEN | CHICKEN RECIPES | JAMIE …
From jamieoliver.com
MOROCCAN ROASTED CHICKEN - EASY CHICKEN RECIPES
From goodhousekeeping.com
ROAST CHICKEN WITH SAFFRON, HAZELNUTS & HONEY
From simplysated.com
You'll also love