MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS
I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.
Provided by JULIEP
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Place the turkey in a skillet over medium heat, and cook until evenly brown.
- Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 55.7 g, Cholesterol 65.4 mg, Fat 12.2 g, Fiber 11.8 g, Protein 30.7 g, SaturatedFat 2.5 g, Sodium 1174.3 mg, Sugar 0.8 g
MOROCCAN BAKED CHICKEN WITH CHICKPEAS
A very simple but delicious supper or lunch
Provided by helenculley
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all the Rice Dish ingredients into a large saucepan and bring to the boil, then simmer until rice is cooked and most of the stock has been absorbed.
- For the Chicken topping - heat olive oil in a frying pan and then add your seasoned diced chicken and fry until tender and golden. Add the chick peas, olives and warm through. At the last minute add the chopped coriander and a little hot chicken stock to keep moist,.
- Serve the chicken mixture on top of the rice dish
MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS
If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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 STYLE SPICY CHICKEN & RICE - 25 MINUTES TO MAKE!
This is a super quick, super tasty recipe! It will turn out best if you use the Moroccan style Ras el Hanout as opposed to the Algerian one - the Moroccan version has warmer spice tones & the Algerian has more earthy tones. You can add another dimension to this with a little bit of finely chopped preserved lemon.
Provided by Um Safia
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat chicken with the ras el hanout. Fry the onion in butter until soft.
- Add the chicken, then cook for a few mins more.
- Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
- Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
- Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.
Nutrition Facts : Calories 818.4, Fat 15.7, SaturatedFat 7.5, Cholesterol 163.6, Sodium 540.2, Carbohydrate 99.8, Fiber 7.7, Sugar 12.7, Protein 66.5
MOROCCAN CHICKEN
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
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
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