Chicken Salad With North African Spices Recipes

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CHICKEN SALAD WITH NORTH AFRICAN SPICES



Chicken Salad With North African Spices image

Make and share this Chicken Salad With North African Spices recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

1 cup plain nonfat yogurt
2 tablespoons lemon juice
1 teaspoon caraway seed, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
3 cups chopped cooked chicken breasts
1 cup drained canned chick-peas, also know as garbanzo beans
1/2 cup julienne-cut red bell pepper
1/2 cup julienne-cut green bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Combine the first eight ingredients in a bowl.
  • Stir well and add remaining ingredients.
  • Toss well and serve.

CHICKEN IN THE POT WITH TURNIPS AND NORTH AFRICAN SPICES



Chicken in the Pot With Turnips and North African Spices image

Make and share this Chicken in the Pot With Turnips and North African Spices recipe from Food.com.

Provided by Boo Chef in West Te

Categories     African

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion, sliced
4 carrots, med. halved crosswise then halved or quartered lengthwise depending on thickness
2 turnips, sliced 1/4-inch thick, then cut into 1/2-inch strips
1 medium garlic clove, minced
3 sprigs fresh thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1 cup dried garbanzo beans, cooked, 1/2 cup cooking liquid reserved

Steps:

  • Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
  • Discard all but thin film of fat from pan. Add onion, carrots, and turnips; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes. Add garlic and sauté until fragrant.
  • Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs, spices, chickpeas, and reserved chickpea cooking liquid; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.

Nutrition Facts : Calories 1019.6, Fat 62.5, SaturatedFat 17.8, Cholesterol 251.4, Sodium 614.8, Carbohydrate 44.5, Fiber 12.2, Sugar 12.1, Protein 68.5

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