Moroccan Chicken Southern Living Recipes

MOROCCAN CHICKEN WINGS

Steps:

• Cut off and discard chicken wing tips; cut wings in half at joint.
• Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat.
• Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F.
• Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients.
• Remove chicken from lemon juice mixture, discarding lemon juice mixture.
• Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken.
• Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.

MOROCCAN CHICKEN (CROCKPOT)

Steps:

• In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
• Toss with large spoon to blend.
• Place chicken thighs on top, boneside up.
• Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.

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.