Moroccan Chicken And Raisins For 2 Recipes

MOROCCAN CHICKEN

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.

ONE-POT MOROCCAN CHICKEN TAGINE

Steps:

• Mix the spices together in a small bowl. Set aside for later.
• Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Brown chicken on each side until golden brown, about 3 minutes on each side. Season with some salt and remove from the skillet onto a plate.
• In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
• Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
• Nest chicken into the sauce, cover with the lid and simmer for 20 to 30 minutes, flipping the chicken from time to time so all sides soak up the sauce. Once the chicken is cooked through, turn off the heat and serve with couscous and lots of cilantro.

MOROCCAN CHICKEN AND COUSCOUS

Steps:

• Place all the spices in a large bowl, stir using a small spoon.
• Take one teaspoon of the spice blend and save it for the couscous. Two tablespoons of the Moroccan spice blend will be used for the chicken.
• Preheat the oven to 375F. Coat a baking sheet with non stick spray. Set aside.
• Mix two tablespoons of the Moroccan spice blend with the olive oil until it forms a paste.
• Spread the paste over the chicken breasts on all sides. Let sit for 10 minutes.
• Heat a skillet over medium heat. Once hot, sear the chicken breasts in the pan, 3 minutes on each side. Place the chicken breasts on the baking sheet.
• Bake in the oven for 20-25 minutes, until fully cooked. Take them out of the oven, cover with a piece of aluminum foil and let them sit for 10 minutes before slicing.
• Heat olive oil in a pot over medium heat. Saute onion and garlic until golden.
• Add carrots and cook for 3 minutes.
• Add Moroccan spices and stir well. Add raisins to the vegetables.
• Add couscous and stir well so it's incorporated with the vegetables and spices.
• Add in water and bring it to boil. Lower the heat, cover and let it cook for 20 to 30 minutes until it's fully cooked. Fluff the couscous using two forks.
• Add lemon juice and parsley to the couscous.
• Serve the couscous with sliced Moroccan chicken.

ONE-POT MOROCCAN CHICKEN

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.

HEALTHY 30-MINUTE INSTANT POT MOROCCAN CHICKEN

Steps:

• In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
• Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
• Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
• Press SAUTE mode on the Instant Pot.
• Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
• Add remaining 1 tablespoon olive oil to the bottom of the pot.
• Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
• Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
• Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
• Press POULTRY (or Manual) and set time to 10 minutes.
• Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
• Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
• Chicken is done when a thermometer inserted into the meat registers 165° F.
• Plate, garnish with optional cilantro or parsley leaves, and serve immediately.

SLOW-COOKED MOROCCAN CHICKEN

Steps:

• Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.

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.

MOROCCAN CHICKEN AND RAISINS FOR 2

Steps:

• 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.