MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
MOROCCAN CHICKEN AND CHICKPEAS
Moroccan chicken and chickpeas is a simple, delicious, one skillet meal that comes together in under an hour.
Provided by romain | glebekitchen
Categories Main
Time 1h
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 375F.
- Season the chicken liberally with salt and pepper.
- Heat enough oil in an oven-proof skillet large enough to hold all the ingredients.
- When the oil is shimmering, place the chicken, skin side down and brown. This should take 3-4 minutes.
- Turn the chicken over and brown another 3-4 minutes.
- Remove the chicken from the pan and spoon off all but 3 Tbsp of the fat.
- Add the onions and carrots and cook until the onions are translucent and just start to brown.
- Stir in the garlic and cook a minute more. Add the tomatoes and cook another minute or so.
- Add 1/4 cup of stock, the curry powder, cumin powder and Ethiopian chili powder and stir. Now add the peanut butter and stir to combine.
- Add the remaining stock and chickpeas. Place the chicken overtop and bring to a simmer.
- Place the skillet in the oven and cook until the chicken registers 175F in the thigh. This takes 20-30 minutes.
- Serve chicken overtop a mound of chickpea curry.
Nutrition Facts : ServingSize 4 servings, Calories 648 kcal, Carbohydrate 49 g, Protein 55 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 260 mg, Fiber 12 g, Sugar 11 g
MAGICAL MOROCCAN CHICKEN AND CHICKPEAS
Here's a way to transform a roasting chicken into an exotic feast. Gild it with spices like ginger, parsley, turmeric and cinnamon and surround it with a redolent chicken-onion-raisin mixture. A one-dish delight (and what an aroma)! The long preparation time is due to the overnight soaking method of the chickpeas, as well as the long, slow cooking time.
Provided by JackieOhNo
Categories One Dish Meal
Time 12h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Day before, pick over chickpeas and turn into a large bowl; cover with cold water; refrigerate, covered, overnight. Next day, drain chickpeas; turn into a large kettle. Add 2 quarts cold water, 2 t. salt, the quartered onion and bay leaf. Bring to boiling and reduce heat. Simmer, covered, 1-1/2 to 2 hours, or until tender; drain; set aside. Remove and discard onion and bay leaf.
- Meanwhile, rinse chicken well; dry with paper towels. Sprinkle inside with 1 t. salt. Tuck w ings under body; then tie legs together at ends with twine. If necessary, fasten skin at neck with a skewer.
- In a small bowl, combine garlic, ginger, 1/2 t. salt, the pepper and 1 T. water; mix well. Brush mixture over entire surface of chicken. Refrigerate chicken in large bowl, covered with plastic wrap or foil, one hour.
- In 6-quart Dutch oven, combine chopped onion, turmeric, chopped parsley, cinnamon stick, butter and chicken broth. Over medium heat, bring to boiling, stirring constantly. Lower heat; then add chicken, breast side down, and any juices left in bottom of the bowl.
- simmer, covered, 1 hour, or until chicken is tender. (Turn chicken frequently in the sauce, using two wooden spoons.) Remove cooked chicken to warm serving platter. Discard cinnamon stick.
- To liquid left in Dutch oven, add slice onion, raisins and drained chickpeas. Bring to boiling; cook, stirring frequently with wooden spoon, until onion is soft and flavors have blended - about 15 minutes.
- Before serving, remove twine. Reheat chicken in chickpea mixture for 5 minutes. Serve chicken and chickpeas together.
Nutrition Facts : Calories 758.9, Fat 42.5, SaturatedFat 12.6, Cholesterol 173.8, Sodium 458.1, Carbohydrate 42.6, Fiber 9.9, Sugar 12.8, Protein 51.3
MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS
Make and share this Moroccan Chicken With Chickpeas and Apricots recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine spices in small bowl and set aside.
- Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
- Season both sides of chicken pieces liberally with salt and pepper.
- Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
- Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
- Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
- Pour off and discard all but 1 tablespoon fat from pot.
- Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
- Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
- Add spices and cook, stirring constantly,45 seconds to 1 minute.
- Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
- Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
- Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
- Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
- Transfer chicken to plate or bowl and tent with foil.
- Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
- Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 857.2, Fat 46.4, SaturatedFat 12.5, Cholesterol 187.2, Sodium 544.8, Carbohydrate 58.2, Fiber 8.9, Sugar 24.6, Protein 53.6
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