Casablanca Chicken Recipes

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CASABLANCA CHUTNEY CHICKEN



Casablanca Chutney Chicken image

If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 21

1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) chicken broth
1/3 cup finely chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped carrot
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup golden raisins
2 tablespoons orange marmalade
1 tablespoon mustard seed
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 tablespoon lemon juice
4 tablespoons chopped pistachios
Cooked pearl (Israeli) couscous, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 567mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 6g fiber), Protein 26g protein.

CASABLANCA CHICKEN



Casablanca Chicken image

Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes

Provided by Norahs Girl

Categories     Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts
2 teaspoons olive oil
oil (for sauteing)
1 tablespoon finely grated orange rind
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon dried parsley
1 teaspoon lemon pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon sugar
1 pinch ground cloves

Steps:

  • Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
  • Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
  • For spice mix: Combine everything and store in a jar or bottle.

CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)



Casablanca Chicken and Rice (Zwt3 North Africa) image

North African style chicken and rice from Maria Luisa Scott and Jack Denton Scott's book "Rice:More than 250 Unexpected ways to Cook the Perfect Food". They recommend serving it garnished with plain yogurt and a salad of tomato or avocado, or pineapple slices.

Provided by Acerast

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 tablespoon olive oil
4 large chicken thighs
salt
2 medium onions, chopped
2 garlic cloves, minced
1 cup long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon fresh ginger, chopped
1/8 teaspoon red pepper flakes
8 ounces tomatoes, mashed with a fork
1/2 cup smooth peanut butter
1 1/2 cups chicken broth
4 hard-boiled eggs
plain yogurt, garnish (optional)

Steps:

  • In a dutch oven, heat the butter and oil over medium heat.
  • Evenly brown the chicken, seasoning with salt as you go.
  • Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
  • Return the thighs to the pot and spoon the rice between them.
  • Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
  • Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
  • Stir in the tomatoes and pour over the chicken and rice.
  • Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
  • Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
  • Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.

Nutrition Facts : Calories 793.5, Fat 49, SaturatedFat 15.3, Cholesterol 313.9, Sodium 636.9, Carbohydrate 53, Fiber 4.2, Sugar 7.8, Protein 37

CASABLANCA CHICKEN COUSCOUS



Casablanca Chicken Couscous image

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 package (8.8 ounces) uncooked Israeli couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
2/3 cup dried tropical fruit
1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup plain yogurt
1 small carrot, grated
1/4 cup minced fresh parsley
1 medium lemon

Steps:

  • In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.

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