Moroccan Chicken With Prunes Recipes

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CHICKEN WITH PRUNES AND OLIVES



Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
  • Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
  • Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
  • Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

CHICKEN TAGINE WITH PRUNES AND OLIVES



Chicken Tagine With Prunes and Olives image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

10 chicken thighs with bone and skin
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes
36 pitted picholine or other green olives
1 cup chicken stock
1 tablespoon unsalted butter
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves

Steps:

  • Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
  • Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
  • Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams

PRUNE AND OLIVE CHICKEN



Prune and Olive Chicken image

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Provided by Teresa

Categories     World Cuisine Recipes     European     Italian

Time 9h15m

Yield 6

Number Of Ingredients 13

3 cloves garlic, minced
⅓ cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
  • When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
  • Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g

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 (WITH PRUNES)



Moroccan Chicken (With Prunes) image

Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus.

Provided by MellowMel

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon za'atar spice mix
800 g chicken thigh fillets, trimmed and halved
1 tablespoon oil
60 g butter
1 large onion, cut into wedges
1 cinnamon stick
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/2 cup pitted prune, halved
1 1/2 cups couscous

Steps:

  • Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
  • Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
  • Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
  • Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
  • About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.

Nutrition Facts : Calories 711.4, Fat 24.6, SaturatedFat 10.4, Cholesterol 199.9, Sodium 352.1, Carbohydrate 70.9, Fiber 5.3, Sugar 10.9, Protein 50.1

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES



Spiced Moroccan Chicken with Onions and Prunes image

Categories     Chicken     Herb     Onion     Sauté     Prune     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 3/4 cups chopped onions
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups canned low-salt chicken broth
1 cup pitted prunes
3 tablespoons fresh lemon juice
2 tablespoons honey
Chopped fresh cilantro

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
  • Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS



Moroccan Chicken With Prunes, Honey and Almonds image

Make and share this Moroccan Chicken With Prunes, Honey and Almonds recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 onion, diced
1/2 teaspoon table salt, to taste
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/4-1/2 cup water
12 skinless chicken thighs (bone-in)
24 prunes, quartered
1/2 cup toasted slivered almonds
1/4 cup honey
2 teaspoons toasted sesame seeds, to garnish (optional)

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
  • Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
  • Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
  • Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 332.2, Fat 12.4, SaturatedFat 1.8, Cholesterol 68.1, Sodium 266.9, Carbohydrate 39.9, Fiber 4.3, Sugar 27.2, Protein 19.1

MOROCCAN CHICKEN WITH KUMQUATS AND PRUNES



Moroccan Chicken with Kumquats and Prunes image

Categories     Chicken     Fruit     Prune     Saffron     Butternut Squash     Kumquat     Cinnamon     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
1 4-pound chicken, cut into 8 pieces
2 onions, chopped
1 1-pound butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon saffron threads
2 cups chicken stock or canned low-salt broth
4 ounces kumquats, quartered lengthwise, seeded
4 ounces pitted prunes
2 tablespoons honey
Freshly cooked rice or couscous
Chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
  • Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.)
  • Mound rice or couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.

MOROCCAN BRAISED CHICKEN



Moroccan Braised Chicken image

The prunes and spices are what makes this Moroccan dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 8

4 tablespoons olive oil
6 whole chicken legs, (about 12 ounces each), drumsticks and thighs attached, skin removed
Coarse salt and ground pepper
1 large onion, halved and thinly sliced
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 cups large pitted prunes, (dried plums)

Steps:

  • In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
  • Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
  • Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.

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