Moroccan Chicken With Tomatoes And Honey Recipes

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MOROCCAN CHICKEN WITH TOMATOES AND HONEY



Moroccan Chicken With Tomatoes and Honey image

Make and share this Moroccan Chicken With Tomatoes and Honey recipe from Food.com.

Provided by chef zermane dit ze

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion, grated
3 tablespoons oil
1 large roasting chicken, in pieces
1 kg tomatoes, skinned and chopped
1/2 teaspoon ginger, ground
1 teaspoon cinnamon
1/2 teaspoon saffron or 1/2 teaspoon turmeric
2 -4 tablespoons clear honey
50 g almonds, coarsely chopped, blanched
1 tablespoon sesame seeds
salt
1/4-1/2 teaspoon ground pepper (need to be lightly generous on the amount 1/4 - 1/2 t to complement the sweet flavours)

Steps:

  • Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
  • Cover, and cook over low heat, stirring from time to time, for 1 hour.
  • Set oven at 400 deg F/200 deg Celsius.
  • Remove chicken from pot, and roast in oven to brown slightly.
  • Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
  • Then add the honey and stir in well.
  • Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
  • Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
  • Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.

Nutrition Facts : Calories 598.9, Fat 42.5, SaturatedFat 8.8, Cholesterol 106.9, Sodium 162.7, Carbohydrate 26.2, Fiber 5.9, Sugar 17.5, Protein 31.2

MOROCCAN CHICKEN WITH TOMATOES AND HONEY



MOROCCAN CHICKEN WITH TOMATOES AND HONEY image

Categories     Chicken     Tomato     Simmer

Yield 4 people

Number Of Ingredients 14

2 tbsp sunflower oil
25g butter
1 whole chicken, quartered
1 onion, grated or very finely chopped
1 garlic clove, crushed
1 tsp ground cinnamon
good pinch of ground ginger
1.5kg tomatoes, peeled, cored and roughly chopped
2 tbsp clear honey
50g blanched almonds
1 tbsp sesame seeds
salt
freshly ground black pepper
Moroccan corn bread, to serve

Steps:

  • Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned. Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble. Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through. Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick purée, stirring frequently. Stir in the honey, cook for a minute and then return the chicken to the pan and cook for 2-3 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds. Serve with Moroccan corn bread.

MOROCCAN CHICKEN



Moroccan Chicken image

With squash, chickpeas, tomatoes and olives, this dish is packed with flavor. Most of the ingredients are pantry staples, but they combine to make a fun and distinctive meal your family will enjoy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 cup chicken broth
1/3 cup raisins
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
2 medium tomatoes, chopped
1/2 cup pitted green olives
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked couscous

Steps:

  • In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken. Place in slow cooker., Cover and cook on low for 6-8 hours or until chicken is tender, adding tomatoes and olives during the last 20 minutes of cooking., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken, vegetables and couscous.

Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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

BRAISED CHICKEN WITH TOMATOES AND HONEY



Braised Chicken With Tomatoes and Honey image

From "The Sephardic Kitchen" by Rabbi Robert Sternberg. This dish is a specialty of the Moroccan Jews. The sweetness of the honey and the cinnamon strengthens the heady aroma of the saffron, which colors the sauce bright orange rather than red like the tomatoes. The use of chicken breasts, rather than a whole chicken in this recipe, is nontraditional. *Update-I made this but over-cooked it. I think it would be better with chicken on the bone but if you use cutlets, don't overcook when browning. It smells fantastic!

Provided by Oolala

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
2 lbs chicken cutlets (8)
1 large onion, peeled and finely chopped
1/2 cup chicken stock
10 large tomatoes, peeled and seeded, can use 2 (24 ounce)
1/4 teaspoon saffron thread, dissolved in
1/4 cup boiling chicken stock
1/3 cup honey, citrus honey is best
2 cinnamon sticks
1 piece fresh gingerroot, peeled, about 1-inch
1/2 cup slivered almonds, toasted

Steps:

  • Heat 4 tablespoons oil over medium-high heat in a deep, wide saute pan that has a tight-fitting lid. Brown the chicken breasts on both sides and set aside.
  • Saute the onions in the same oil until soft and translucent (5-7 minutes). Reduce the heat and deglaze with 1/2 cup chicken stock, scraping up browned bits with a wooden spoon.
  • Add the tomatoes and cook until they begin to soften, stirring every once in a while. Add the saffron and honey. Stir well to dissolve. Add the cinnamon sticks and gingerroot.
  • Return the chicken breasts to the pot, making sure they are covered with sauce. Turn the heat down to simmer and cover the pan with foil. Then cover it with its lid. Cook 50 minutes. Test for doneness by inserting a skewer or toothpick into the meat. If juice runs yellow meat is done.
  • While the chicken is cooking, toast the almonds by cooking them in a dry cast-iron skillet over medium heat or on a cookie sheet in a pre-heated oven at 350 degrees until nicely browned.
  • Remove the cinnamon sticks and gingerroot before serving. The tomatoes will have dissolved into a nice sauce. Pass the sauce through a sieve to smooth it out before serving. If you used canned tomatoes, this has the added advantage of removing the seeds. Serve one chicken breast per person, covered with some of the sauce and sprinkled with toasted almonds.
  • Serve this dish with couscous or saffron rice pilaf.

Nutrition Facts : Calories 323.4, Fat 12.3, SaturatedFat 1.8, Cholesterol 66.5, Sodium 118.7, Carbohydrate 24.6, Fiber 3.8, Sugar 19.1, Protein 30.4

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY



One-pan Moroccan Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 chicken breasts
ground black pepper, to taste
ground cumin, to taste
½ onion, sliced
½ can cherry tomato
⅖ cup water
½ can chickpeas, drained and washed
1 zucchini, also known as courgette
1 tablespoon harissa paste
1 teaspoon honey

Steps:

  • Season the chicken with pepper and cumin powder to taste.
  • On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
  • Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
  • Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
  • Enjoy!

Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS



Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

Categories     Chicken     Ginger     Nut     Poultry     Tomato     Quick & Easy     Dinner     Lemon     Almond     Eggplant     Winter     Clove     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Steps:

  • Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
  • Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
  • Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
  • Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

I have adapted the best of three other Moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)

Provided by Baz231

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
1 large onion, finely chopped
800 g boneless skinless chicken thighs
2 tablespoons harissa (see tip in summary)
1 cup water
1 (400 g) can chickpeas, drained and rinsed
2 fresh tomatoes
2 tablespoons dried currants or 2 tablespoons raisins
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 cup kalamata olive, sliced (optional)
3 cups cooked couscous or 3 cups cooked rice

Steps:

  • Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
  • Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
  • Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
  • Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
  • Add mixture to chicken and mix well.
  • Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
  • Reduce heat to low, cover and cook.
  • Cook for 20 minutes, stirring occasionally.
  • Add more water if necessary, or if too wet, remove lid and reduce.
  • Serve over couscous (preferably) or rice.
  • Top with browned chopped almonds.

Nutrition Facts : Calories 617.1, Fat 16.2, SaturatedFat 2.9, Cholesterol 166, Sodium 485.1, Carbohydrate 65.9, Fiber 8.8, Sugar 10.9, Protein 51.5

ONE-POT MOROCCAN CHICKEN



One-Pot Moroccan Chicken image

The flavors of Morocco in an easy one-pot chicken recipe.

Provided by margaretnewyork66

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes, with liquid
2 medium carrots, chopped
2 stalks celery, sliced
½ cup water
¼ cup olives, or to taste
2 tablespoons raisins, or to taste
1 tablespoon minced fresh ginger root
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
  • Stir in lemon juice and garnish with cilantro.

Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g

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