Moroccan Style Chicken With Carrot Orange Salad Recipes

Steps:

• Trim chicken and pat dry with paper towels. Using a meat pounder, pound thick part of breast to 3/4 to 1--inch thickness. Season chicken with salt and pepper.
• Place chicken, skin side down, in cold 12-inchnon stick skillet. Cover skiller and place over medium heat. Cook chicken, without moving, until skin is light golden brown, about 15 minutes.
• Cut away peel and pith from oranges. Holding fruit over a bowl, use paring knife to release segements from memebranes. Cut segments in half crosswise and let drain in mesh strainer reserving juice. squeeze 1 tablespoon lemon juice. Whisk Harissa, lemon juice and 1/2 teaspoon salt into reserved orange juice add orange segments to bowl and set aside.
• Increase heat in skillet to medium-high and continue to cook, covered until skin is deep golden brown and crisp. Transfer chicken, skin side up, to platter tent with foil.
• Meanwhile, peel and shred carrots. Cut feta into 1/2 inch pieces. Drain and rinse chick peas. Add carrots to dressing in bowl and gently toss to coat. Let sit until liquid starts to pool in bottom of bowl, 3- 5 minutes.
• Drain Salad in fine-mesh strainer and return to bowl. Stir in oil, feta, chickpeas and mint. Season with salt and pepper. Serve with chicken.

Steps:

• Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
• Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.

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.

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.