Monikas Moroccan Chicken Recipes

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MOROCCAN CHICKEN



Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

TRADITIONAL MOROCCAN CHICKEN



Traditional Moroccan Chicken image

I have tried several recipes for chicken with lemon & olives but it never did taste the same as I had while in Morocco. When visiting my Moroccan sister-in-law this week she showed me how it is traditionally made. Many times it is served with fried potatoes on top. (Peel & cut the potatoes into french fry length then fry until golden brown.) Smen is rancid butter similar to ghee but with spices added. It can be purchased online or at a Middle Eastern store. Prep time does not include marinating time.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 24

1 whole chicken
1 tablespoon olive oil
1/2 teaspoon smen, softened
2 large garlic cloves, peeled & grated
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
2 -3 onions, chopped
2 tablespoons olive oil
1 tablespoon canola oil
2 teaspoons ginger
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon powdered saffron
1/2 teaspoon smen
1 tablespoon fresh parsley, finely chopped
1/2 preserved lemon, rinsed (rind only, sliced)
1/2 cup green olives, cracked & pitted
1/2 preserved lemon, fleshly insides (remove seeds)
1/2 teaspoon smen
1 teaspoon butter
1 pinch saffron

Steps:

  • Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
  • Remove the flesh from the preserved lemon to be used in the browning mixture.
  • Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out.
  • Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
  • Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
  • Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.

Nutrition Facts : Calories 908.4, Fat 70.3, SaturatedFat 17.8, Cholesterol 246.3, Sodium 935.4, Carbohydrate 8.4, Fiber 1.8, Sugar 2.5, Protein 58.3

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY



One-pan Moroccan Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 chicken breasts
ground black pepper, to taste
ground cumin, to taste
½ onion, sliced
½ can cherry tomato
⅖ cup water
½ can chickpeas, drained and washed
1 zucchini, also known as courgette
1 tablespoon harissa paste
1 teaspoon honey

Steps:

  • Season the chicken with pepper and cumin powder to taste.
  • On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
  • Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
  • Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
  • Enjoy!

Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams

SLOW COOKER MOROCCAN CHICKEN



Slow Cooker Moroccan Chicken image

Tasty, easy, and impressive! Serve with couscous or rice.

Provided by juliebu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 5h30m

Yield 6

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted, and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
⅓ cup slivered almonds, toasted

Steps:

  • Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
  • Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g

MOROCCAN CHICKEN



Moroccan Chicken image

This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 17

2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
1 cup canned chickpeas, rinsed and drained
1 small onion, cut into 1/4-inch pieces
1/2 cup raisins
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
6 sprigs fresh thyme
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1 pinch of ground cinnamon
8 chicken legs, skin removed
1/2 cup homemade or canned low-sodium chicken stock
Cooked couscous, for serving

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
  • In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
  • Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
  • To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
  • Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

MOROCCAN CHICKEN



Moroccan Chicken image

With squash, chickpeas, tomatoes and olives, this dish is packed with flavor. Most of the ingredients are pantry staples, but they combine to make a fun and distinctive meal your family will enjoy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 cup chicken broth
1/3 cup raisins
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
2 medium tomatoes, chopped
1/2 cup pitted green olives
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked couscous

Steps:

  • In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken. Place in slow cooker., Cover and cook on low for 6-8 hours or until chicken is tender, adding tomatoes and olives during the last 20 minutes of cooking., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken, vegetables and couscous.

Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

MOROCCAN CHICKEN



Moroccan chicken image

Spice up your evening with this simple chicken supper

Provided by Good Food team

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 8

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spice mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
  • Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium

MONIKA'S MOROCCAN CHICKEN



Monika's Moroccan Chicken image

The spices in this recipe are blended perfectly! Each flavor is distinct without being at all overwhelming... Super tasty!

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories     Chicken

Number Of Ingredients 14

3 pound(s) chicken, thighs are best, but you can use breast
1 small diced onion
3 clove(s) garlic
2 - lemons
2 teaspoon(s) paprika
1 teaspoon(s) cumin
1 teaspoon(s) ginger
1 teaspoon(s) tumeric
1/4 teaspoon(s) ground black pepper
2 tablespoon(s) olive oil
1 cup(s) kalamata (greek) olives
1/2 cup(s) water
1/4 cup(s) cilantro
1/4 cup(s) parsley

Steps:

  • In a bowl, mix together the paprika, cumin, ginger, tumeric, and pepper. Gently pat the chicken pieces dry. Marinade in this dry rub for about 1 hour.
  • In a large skillet, add the olive oil and the chicken. Brown the chicken for about 3 minutes on each side. Then, add the onions, garlic, zest of 2 lemons, and juice. Next, add the water and olives
  • Let it simmer for about 30 minutes, until cooked thoroughly. Garnish with cilantro and parsley just before serving.

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2017-02-08 Season with salt and pepper as it's cooking. Add in the carrots and onion and cook for 5 minutes. Add in the broccoli and saute for another 3-4 minutes. Add in the garam masala and broth, and continue cooking until the vegetables are cooked to your liking.
From showmetheyummy.com


GRILLED MOROCCAN CHICKEN RECIPE - NATASHASKITCHEN.COM
2013-10-12 Slice the chicken in half lengthwise to make make 8 thinner chicken breast pieces. Transfer chicken breast into a large ziploc bag (or bowl). Pour marinade over chicken and smoosh/toss to evenly coat the chicken. Let it sit at least 4 hours or over night. Grill the chicken on medium heat just until cooked through.
From natashaskitchen.com


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