Moroccan Chicken And Barley Pilaf Recipes

MOROCCAN CHICKEN AND BARLEY + VIDEO

Steps:

• Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

MOROCCAN CHICKEN

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.

MOROCCAN CHICKEN THIGHS

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.

MOROCCAN CHICKEN AND BARLEY PILAF

Steps:

• In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
• Add garlic, cinnamon, cumin, and barley; stir to coat.
• Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
• When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
• Mix with barley.
• Serve with lemon wedges.

MOROCCAN CHICKEN PILAF

Steps:

• Heat oven to 350°F.
• Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
• While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
• Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
• Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
• Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
• Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
• Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
• Stir in olives and serve.

MOROCCAN PILAF

Steps:

• Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
• Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
• Add the rice and cook, stirring, until translucent, about 1 minute.
• Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
• Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy!