QUICK MOROCCAN SHRIMP SKILLET
When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.
Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
MOROCCAN SKILLET CHICKEN
Treat your family to an easy Moroccan dinner with this flavorful chicken - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
- In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.
Nutrition Facts : Calories 250, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g
MOROCCAN BREAKFAST SKILLET
Moroccan-inspired ingredients combine for ultimate flavor in this quick and easy breakfast skillet dish.
Provided by Laura Shansey
Categories Moroccan Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Remove stems from Swiss chard. Chop stems and leaves, keeping in separate bowls.
- Place turkey and sausage into the bottom of a cold, heavy-bottomed pan and break up slightly using a utensil. Heat over medium-high heat and cook and stir until browned and crumbly, 5 to 7 minutes. Turn off heat, transfer meat to a large bowl using a slotted spoon, and leave fat in the pan.
- Return pan back to the stovetop over medium-high heat. Add sweet potato and cook and stir for 5 minutes. Add chard stems and cook for 3 minutes more.
- Add garlic, turmeric, sea salt, and cinnamon to the pan; stir to combine. Cook until sweet potatoes are just soft, about 5 minutes. Add chard leaves and apple cider vinegar. Continue cooking until greens have wilted, 1 to 2 minutes. Remove from heat, mix in cooked meat, and serve warm.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 13.8 g, Cholesterol 73.7 mg, Fat 16.5 g, Fiber 2.3 g, Protein 20.2 g, SaturatedFat 5.3 g, Sodium 826.5 mg, Sugar 2.6 g
MOROCCAN BREAKFAST SKILLET
Moroccan-inspired ingredients combine for ultimate flavor in this quick and easy breakfast skillet dish.
Provided by Laura Shansey
Categories Moroccan Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Remove stems from Swiss chard. Chop stems and leaves, keeping in separate bowls.
- Place turkey and sausage into the bottom of a cold, heavy-bottomed pan and break up slightly using a utensil. Heat over medium-high heat and cook and stir until browned and crumbly, 5 to 7 minutes. Turn off heat, transfer meat to a large bowl using a slotted spoon, and leave fat in the pan.
- Return pan back to the stovetop over medium-high heat. Add sweet potato and cook and stir for 5 minutes. Add chard stems and cook for 3 minutes more.
- Add garlic, turmeric, sea salt, and cinnamon to the pan; stir to combine. Cook until sweet potatoes are just soft, about 5 minutes. Add chard leaves and apple cider vinegar. Continue cooking until greens have wilted, 1 to 2 minutes. Remove from heat, mix in cooked meat, and serve warm.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 13.8 g, Cholesterol 73.7 mg, Fat 16.5 g, Fiber 2.3 g, Protein 20.2 g, SaturatedFat 5.3 g, Sodium 826.5 mg, Sugar 2.6 g
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