Moroccan Chicken Marinade Recipes

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MOROCCAN CHICKEN



Moroccan Chicken image

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

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

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

MOROCCAN CHICKEN



Moroccan chicken image

Spice up your evening with this simple chicken supper

Provided by Good Food team

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 8

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spice mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
  • Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium

MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Provided by Scott Heddle

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

8 bone-in chicken thighs
kosher salt and ground black pepper to taste
1 ½ cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 lemon, zested and juiced
olive oil, or to taste
1 tablespoon canola oil, or to taste
½ white onion, chopped
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g

SAFOI'S MOROCCAN CHICKEN TAGINE



Safoi's Moroccan Chicken Tagine image

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Provided by Anna Francese Gass

Categories     HarperCollins     Stew     Chicken     Carrot     Olive     Lemon     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Winter

Yield 6 servings

Number Of Ingredients 14

For the marinade:
1/2 teaspoon saffron threads
1 teaspoon ground ginger
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 cup (120 ml) extra-virgin olive oil
1/2 cup (120 ml) canola oil
For the stew:
1 (3 1/2-pound/1.7 kg) whole chicken
7 large carrots, peeled
1 small yellow onion, minced
1/2 cup (75 g) olives (Mediterranean or Kalamata)
1/2 preserved lemon, sliced thin
1 tablespoon parsley, chopped

Steps:

  • Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
  • Clean and thoroughly wash the chicken, then cut it into 8 pieces.
  • Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
  • Cut the carrots in half and remove their yellow cores.
  • Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
  • Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
  • Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
  • In the last 5 minutes of cooking, add the olives and the preserved lemon.
  • Garnish with parsley to serve.

MOROCCAN CHICKEN MARINADE



Moroccan Chicken Marinade image

This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.

Provided by Bek Waterhouse

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

850 g chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1 1/2 teaspoons paprika (bit less if using HOT paprika)
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons salt
2 cloves garlic, crushed
2 tablespoons lemon juice
1 tablespoon olive oil
500 g instant couscous
40 g butter
1 lemon, rind of, grated
1/4 cup sultana
2 tablespoons slivered almonds

Steps:

  • Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
  • Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
  • Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
  • Then fry chicken or BBQ it, whatever!
  • Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
  • Add the sultanas, lemon rind and almonds to the couscous mix.
  • Serve the chicken on the cous cous.
  • The chicken pieces also make a great addition to a green salad.
  • Add some chick peas to really impress.

GRILLED CHICKEN MOROCCAN STYLE



Grilled Chicken Moroccan Style image

Categories     Chicken     Marinate     Low Carb     Backyard BBQ     Dinner     Vinegar     Spice     Summer     Grill     Grill/Barbecue     Cinnamon     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley

Steps:

  • Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
  • Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

MOROCCAN MARINADE



Moroccan Marinade image

Make and share this Moroccan Marinade recipe from Food.com.

Provided by CHILI SPICE

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons cumin, ground
2 tablespoons paprika
2 tablespoons sugar, granulated
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt and pepper
1/4 teaspoon cinnamon, ground

Steps:

  • Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).

Nutrition Facts : Calories 139.6, Fat 11.2, SaturatedFat 1.5, Sodium 6.8, Carbohydrate 10.8, Fiber 1.7, Sugar 6.9, Protein 1.2

MOROCCAN HAROSETH MARINADE



Moroccan Haroseth Marinade image

Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Moroccan-Inspired Recipes

Yield Makes enough for 4 lamb shanks

Number Of Ingredients 13

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon crushed red-pepper flakes
1 teaspoon coriander seeds
1 cup extra-virgin olive oil
1 cup white wine
Peel from 1 orange
1 teaspoon coarse salt
8 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley
8 sprigs fresh cilantro
6 cloves garlic, crushed
1 (2-inch) piece fresh ginger, sliced crosswise and crushed

Steps:

  • In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.

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Top Asked Questions

How to cook Moroccan Chicken?
How to Make Moroccan Chicken. Pound chicken until even, place in a large resealable bag. Whisk olive oil, lemon, garlic and spices. Pour marinade over chicken. Marinade in refrigerator 2 – 8 hours. Preheat a grill over medium-high heat. Grill chicken until cooked through, about 4 minutes per side.
How long do you marinate chicken in Moroccan spice marinade?
Slice the chicken in half lengthwise and mix with the Moroccan spice marinade. Let it sit for 30 to 45 minutes at room temperature or up to to 8 hours in the fridge.
How do you make Moroccan Chicken Wings?
How to Make Moroccan Chicken Pound chicken until even, place in a large resealable bag. Whisk olive oil, lemon, garlic and spices. Pour marinade over chicken. Marinade in refrigerator 2 – 8 hours. Preheat a grill over medium-high heat. Grill chicken until cooked through, about 4 minutes per side.
How to make marinated chicken breast?
Next, make the marinade by combining the olive oil, spices, salt, garlic and sugar in a bowl or directly in a sealable plastic bag. Mix well. Place the chicken and marinade in a freezer bag, press the air out and then massage the marinade into the chicken until the breasts are evenly coated. Marinate in the fridge for 5-6 hours.

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