MOROCCAN CHICKEN
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
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 APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
MOROCCAN CHICKEN BROCHETTES
Provided by Anissa Helou
Categories Chicken Garlic Summer Grill Grill/Barbecue Parsley Cumin Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Garlic Sauce:
- Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
- Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
- Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
- Chicken:
- Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
- Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
- Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
MOROCCAN-STYLE CHICKEN
Moroccan-style chicken which can be served on a bed of steamed couscous or rice. The chicken is garnished with paprika and parsley, with a tahini sauce mixed with a blend of herbs on the side. Made from sesame seeds, tahini is an excellent source of both calcium and protein. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card, and has been posted for the 2005 Zaar World Tour. Don't be daunted by the seemingly long list of ingredients: most are herbs and spices! You can vary the proportions of the herbs - parsley, mint and coriander - to suit your taste preferences, as long as you have 3 tablespoons in total. The preparation and cooking times do not include the 30 minutes needed for marinating the chicken.
Provided by bluemoon downunder
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
- Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
- Heat the remaining oil with the unsalted butter in a non-stick pan.
- Remove the oil from the marinade and reserve half of the marinade.
- Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
- Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
- Mix the tahini and the remaining herbs.
- Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
- Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.
Nutrition Facts : Calories 966.8, Fat 83.4, SaturatedFat 16, Cholesterol 146.7, Sodium 174.4, Carbohydrate 22.3, Fiber 7.8, Sugar 0.8, Protein 40.4
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
MOROCCAN CHICKEN FOR ONE
This fast-cooking Moroccan chicken is sweetened with honey, warmed by ginger, and flecked with fresh tomatoes. It's the perfect dish for a solo meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
- In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
- Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
- Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.
ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY
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
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
ONE-POT MOROCCAN CHICKEN
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
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
MOROCCAN CHICKEN
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
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
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