Cinnamon Spiced Moroccan Chicken Recipes

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CINNAMON-SPICED MOROCCAN CHICKEN



Cinnamon-Spiced Moroccan Chicken image

Cinnamon, cumin and ginger add authentic Moroccan flavor to boneless chicken thighs in this entree that's ready in less than 30 minutes.

Provided by Annacia

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons flour, divided
1 1/4 teaspoons cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon ground red pepper
1/4 teaspoon sea salt
4 small boneless skinless chicken thighs (1 1/4 pounds)
1 tablespoon olive oil
1 cup chicken broth
1/2 cup pitted dates, sliced
1/4 cup toasted sliced almonds

Steps:

  • Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish.
  • Coat both sides of chicken with spice mixture.
  • Heat oil in large skillet on medium heat.
  • Add chicken and cook 3 minutes per side or until golden brown.
  • Mix remaining 1 tablespoon flour and broth; add to skillet.
  • Bring to boil.
  • Stir in dates and almonds.
  • Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.
  • Serve over couscous or rice.

Nutrition Facts : Calories 254, Fat 11.2, SaturatedFat 1.6, Cholesterol 57.3, Sodium 396.9, Carbohydrate 22.5, Fiber 3.4, Sugar 14.7, Protein 17.7

CINNAMON-SPICED MOROCCAN CHICKEN



Cinnamon-Spiced Moroccan Chicken image

This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced

Steps:

  • Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
  • Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
  • Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

MOROCCAN-SPICED CHICKEN MEATBALLS



Moroccan-Spiced Chicken Meatballs image

Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.

Provided by Lidey Heuck

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/3 cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

Steps:

  • First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
  • Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
  • In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
  • To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

MOROCCAN CHICKEN ONE-POT



Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 18

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

  • Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
  • Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
  • Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
  • Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
  • Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  • Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
  • Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

SPICY MOROCCAN CHICKEN



Spicy Moroccan Chicken image

This high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 Calories, 31 grams of protein, 45 Carbs, 15g of fat, 2g saturated fat, 7g fiber. From USA Weekend.

Provided by BurtonFanatic

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cayenne pepper
1 1/3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon grated gingerroot
3 garlic cloves, crushed
1 cup fat-free low-sodium chicken broth
2 cups canned chopped no-salt-added whole tomatoes
2 cups canned chick-peas, rinsed
3/4 cup pitted kalamata olive, halved
1/2 cup raisins
2 tablespoons honey
1 bay leaf
1 tablespoon cinnamon
1/2 lemon, seeded, cut into 4 wedges

Steps:

  • In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
  • In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
  • Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
  • Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

CINNAMON-SPICED MOROCCAN CHICKEN



CINNAMON-SPICED MOROCCAN CHICKEN image

Categories     Chicken     Apple

Yield 4 people

Number Of Ingredients 9

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced

Steps:

  • Directions Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat. Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet. Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Provided by Scott Heddle

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

8 bone-in chicken thighs
kosher salt and ground black pepper to taste
1 ½ cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 lemon, zested and juiced
olive oil, or to taste
1 tablespoon canola oil, or to taste
½ white onion, chopped
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley

Steps:

  • Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
  • Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  • Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  • Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
  • Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4

Number Of Ingredients 9

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

Steps:

  • Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES



Spiced Moroccan Chicken with Onions and Prunes image

Categories     Chicken     Herb     Onion     Sauté     Prune     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 3/4 cups chopped onions
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups canned low-salt chicken broth
1 cup pitted prunes
3 tablespoons fresh lemon juice
2 tablespoons honey
Chopped fresh cilantro

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
  • Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Complex flavor and simple assembly define this chicken rubbed with warming spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 11

1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
Coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

Steps:

  • Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450 degrees.Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and jouices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES



Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories     dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

  • In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
  • In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
  • Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
  • Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
  • Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

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From jamesbeard.org


CINNAMON SPICED MOROCCAN CHICKEN RECIPE | YUMMLY
Web 1 Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish. Coat both sides of chicken with spice mixture. 2 Heat oil in large skillet on …
From yummly.com


MOROCCAN-SPICED ROAST CHICKEN | LEITE'S CULINARIA
Web Oct 3, 2021 Directions. Preheat the oven to 450°F (232°C). Slick a heavy large rimmed baking sheet –preferably not a roasting pan, but if you do use a roasting pan, make it a big one–with a little oil. Pull out and discard the fat and giblets from the cavity of the chicken. Pat the chicken very dry with paper towels.
From leitesculinaria.com


EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
Web Oct 22, 2021 1 teaspoon ground cinnamon (divided) ¾ teaspoon ground ginger 6 to 8 chicken thighs (boneless, skinless) kosher salt and black pepper 3 carrots (cut into 1-inch pieces) 2 celery ribs (cut into 1-inch pieces) 1 red onion (large, halved and cut into ½-inch thick slices) handful of raisins (optional) For the couscous extra virgin olive oil
From themediterraneandish.com


MOROCCAN CHICKEN | FEASTING AT HOME
Web Jul 5, 2019 Feel free to pan-sear the chicken in a large skillet, over medium-high heat, browning each side well, then place in a 375 F oven until cooked all the way through. You can also bake the chicken on a sheet pan, on the middle rack, uncovered in 425F oven for 30-35 minutes or until internal temp reaches 165 F.
From feastingathome.com


29 BEST ALLSPICE RECIPES: LET'S SPICE THINGS UP WITH ALLSPICE!
Web Mar 9, 2023 Home » Meal planning » 29 Best Allspice Recipes: Let’s Spice Things Up With Allspice! 29 Best Allspice Recipes: Let’s Spice Things Up With Allspice! By: Author …
From cookingchew.com


MOROCCAN SPICED CHICKEN WITH OLIVES AND LEMON - CTV
Web Pre-heat the oven to 375 F. In a small pan, toast the coriander, fennel, anise and fenugreek seeds over medium heat. Using a coffee grinder, grind the seeds. Add cinnamon, paprika, honey and olive oil. Set aside. Split the cornish hens in …
From more.ctv.ca


MOROCCAN SAFFRON CHICKEN RECIPE - THE SPRUCE EATS
Web Dec 28, 2022 Gather the ingredients. 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.
From thespruceeats.com


PRESSURE COOKER CHICKEN WITH MOROCCAN SPICES RECIPE - SIMPLY …
Web Nov 30, 2021 Method. In a small bowl, stir together the spices and salt. Select your pressure cooker’s “Sauté” setting and heat the olive oil. Add the onion and garlic and …
From simplyrecipes.com


MOROCCAN-SPICED ROASTED CHICKEN LEGS - JESSICA SEINFELD
Web Heat the oven (with the oven rack in the middle) to 425°F. Measure and add the cumin, coriander, paprika, cayenne, cinnamon, and salt to a large bowl. Chop the garlic and add. Measure and stir in the oil. Pat the chicken dry with paper towels. Add to the bowl and toss to evenly coat the chicken in the marinade.
From jessicaseinfeld.com


HEALTHY 30-MINUTE INSTANT POT MOROCCAN CHICKEN RECIPE
Web Dec 20, 2020 Add 2 tablespoons olive oil to the bottom of the Instant Pot pan. Press SAUTE mode on the Instant Pot. Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
From urbanblisslife.com


GRILLED CHICKEN WITH YOGURT GARLIC MARINADE RECIPE - SIMPLY RECIPES
Web Feb 3, 2023 Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the …
From simplyrecipes.com


MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI - FOOD & WINE
Web May 8, 2019 Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water.
From foodandwine.com


CINNAMON SPICED MOROCCAN CHICKEN RECIPE - FOODREFERENCE.COM
Web • 4 boneless, skinless chicken breast halves (about 1¼ - 1½ pounds) or 1½ pounds boneless, skinless chicken thighs • 2 tablespoons flour, divided • 1¼ teaspoons McCormick Ground Cinnamon
From foodreference.com


MOROCCAN CHICKEN SOUP | LIVING LOU
Web Oct 18, 2019 Instructions. In a large soup pot, heat olive oil over medium-high heat. Season chicken breasts with ½ tsp salt and ¼ tsp pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside. Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
From livinglou.com


MOROCCAN CHICKEN THIGHS RECIPE | EATINGWELL
Web In a large resealable plastic bag combine flour, chili powder, cumin, ginger, and cinnamon. Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning …
From eatingwell.com


CINNAMON-SPICED MOROCCAN CHICKEN RECIPE BY CHEF
Web Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat. Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
From cookeatshare.com


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