MOROCCAN CHICKEN WITH APRICOT COUSCOUS AND GREEN OLIVE SAUCE
This recipe comes courtesy of Tyler Florence and it is amazing. The flavors are bold without being too intense and each component compliments the other. This is Tyler's recipe word for word but, I have made this with chicken breasts as well with great results. Just cut deep slits into the chicken breasts and make sure the marinade and garlic gets into every nook and cranny. Then cover the breasts with sliced lemons and cilantro before you bake. I have served this cold in a wrap sandwich for a picnic and it was very good, but we like it warm and with flatbead the best! Don't let the long list of ingredients scare you, this is easy and well worth the effort.
Provided by shimmerchk
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 35
Steps:
- To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.
- To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
- To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.
- To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.
Nutrition Facts : Calories 1097.5, Fat 78.9, SaturatedFat 16.6, Cholesterol 198.6, Sodium 1225.2, Carbohydrate 43.4, Fiber 7, Sugar 8.4, Protein 56.9
MOROCCAN CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING
From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!
Provided by mikey ev
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- Sprinkle salt, pepper, and thyme evenly over chicken.
- Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan.
- Add onion to pan; saute 2 minutes until tender.
- Add garlic to pan; saute 30 seconds.
- Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
- When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 108.9, Sodium 703.1, Carbohydrate 4, Fiber 0.7, Sugar 1.2, Protein 37.2
MOROCCAN APRICOT OLIVE CHICKEN RECIPE - (4.4/5)
Provided by kishthecook
Number Of Ingredients 26
Steps:
- Add enough EVOO to rub to make a thick paste rub the chicken with the paste and let marinate for 20 minutes or up to overnight heat a swirl of EVOO in an oven proof skillet or pan place spiced chicken in pan and brown 3-4 minutes. Remove chicken from pan to a plate add onion and garlic to pan, saute till soft, scraping up spices stuck to pan deglaze with the wine if needed to get stuck bits scraped up add the rest of the wine, apricots and the olive mix. Add chicken broth. Bring to a low boil. Throw in the sliced lemon and return the chicken to pan with any accumulated juices. Mix together. Place the pan into a preheated 350 oven for 20 minutes or until chicken is cooked through. Season to taste. Top with fresh chopped mint or parsley and top with pistachios and crumbled feta. Serve with cous cous or rice and a green salad.
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
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