Moroccan Chicken Pasta Recipes

MOROCCAN CHICKEN PASTA

Steps:

• First, get a pot of water on to boil for the pasta. Salt it generously.
• Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Add the Chicken Tenders (1 pound) and let it cook through completely for about 4-5 minutes.
• While it cooks, season it well with Ras el Hanout (1 teaspoon) Ground Turmeric (1 teaspoon), Ground Coriander (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch). When it's done cooking, transfer it to a plate.
• Add in the Butternut Squash (10 ounce) and let it start to soften for a couple of minutes. Then stir in the Onion (1/2), Garlic (3 clove), Fresh Cilantro (1 tablespoon), and Cashew Nuts (1/2 cup). Let them get fragrant for a few more minutes.
• Sprinkle in the All-Purpose Flour (2 tablespoon). This will thicken everything, let it cook off for a couple of minutes.
• Finally pour in the White Wine (2 tablespoon), Chicken Stock (2 cup) and Milk (1/2 cup) and stir it well. Add in the remaining Ras el Hanout (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch), along with the Raisins (1.5 ounce).
• Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.
• Meanwhile, the water should be boiling. Add the Pasta Shells (1 pound) and cook until tender, for about 8 minutes or so, and then drain it.
• Stir the cooked pasta gently into the sauce until the shells are coated.
• Scoop into pretty bowls and serve immediately! Enjoy!!

MOROCCAN CHICKEN AND PASTA BAKE

Steps:

• Preheat the oven to 400°F
• Put the cherry tomatoes in a large roasting tin and nestle the chicken thighs and garlic cloves among them. Drizzle over the olive oil, season with sea salt and freshly ground black pepper, and bake for 15 minutes.
• Scatter the onion slices over the chicken and continue baking for 5 minutes. Meanwhile, heat the chicken stock until steaming hot in a saucepan or microwave.
• Remove the roasting tin from the oven and stir in the pasta, cinnamon, cumin, orange zest and juice, and the hot stock. Season lightly again, then return to the oven and bake for a further 15-20 minutes, until the pasta is cooked and all the liquid has been absorbed.
• Stir the chopped parsley through the chicken and serve straight from the roasting tin.

MOROCCAN PASTA SALAD WITH CHICKEN

Steps:

• Mix the olive oil, mayo, & spices together in a small bowl.
• Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
• Serve cold.