Moroccan Braised Chicken With Carrots And Golden Raisins Recipes

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS

Steps:

• In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
• Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
• Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
• Stir in broth, honey, lemon zest and flour; stir to combine.
• Then add in the browned chicken; simmer covered for about 15 minutes.
• After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
• Season with salt and pepper.
• Remove the chicken to plate/s.
• Add in the chickpeas and simmer for 5 minutes.
• Pour the sauce over the chicken and serve with cooked rice.

MOROCCAN BRAISED CHICKEN WITH CARROTS AND GOLDEN RAISINS

Steps:

• Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
• Meanwhile, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
• Sprinkle chicken with cilantro and serve with quinoa.

BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES

Steps:

• Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
• Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.

BRAISED MOROCCAN CHICKEN (D'JEJ MHAMAR)

Steps:

• Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.
• Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.
• Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.
• Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.
• Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.
• Spread the sauce on a platter and place chicken on top.

MOROCCAN BRAISED CHICKEN WITH ZUCCHINI

Steps:

• Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
• Stir zucchini and chicken into broth. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.