MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
MOROCCAN SKILLET CHICKEN
Treat your family to an easy Moroccan dinner with this flavorful chicken - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
- In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.
Nutrition Facts : Calories 250, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g
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
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS
Make and share this Moroccan Seasoned Chicken With Pine Nut Couscous recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
- In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
- Add onion, garlic and lemon slices; season with salt and pepper.
- Cook, stirring frequently, until the onion is softened, about 6 minutes.
- Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
- Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
- Fluff couscous with a fork and stir in pine nuts.
- Serve the chicken and sauce over the couscous and sprinkle with parsley.
Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS
Steps:
- Mix spices together and add chicken to coat. Heat olive oil in skillet over medium-high heat. Add chicken and cook until brown, about 4 minutes. Add onion, garlic, and sliced lemon; season with salt and pepper. Cook until onion is soft,a bout 7 minutes. Add 1 c chicken stock and lemon juice. Rmeove from heat. In suacepan, bring remaining stock and butter to a boil. Stir in couscous, cover, turn off heat and let stand 5 minutes. Fluff with fork and stir in pine nuts. Top chicken with parsley. Serve.
Nutrition Facts : Calories 704 calories, Fat 31.9032341673194 g, Carbohydrate 63.8654100028093 g, Cholesterol 118 mg, Fiber 9.11882504141079 g, Protein 43.2783091674106 g, SaturatedFat 7.76781741677251 g, ServingSize 1 1 Serving (498g), Sodium 413.810000001714 mg, Sugar 54.7465849613985 g, TransFat 3.07437033339886 g
MOROCCAN CHICKEN WITH COUSCOUS
This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous.
Provided by Aileen2
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Fry chicken portions skin side down in butter and oil until golden.
- Turn.
- Add onions, garlic, spices, salt, orange juice and 300ml of water.
- Cover and bring to the boil, reduce heat and simmer for 30 minutes.
- Mix couscous with salt and 350ml of water.
- Leave to soak for 5 minutes.
- Add rest of ingredients for couscous.
- Line a steamer with greaseproof paper and spoon the cous cous inches.
- Place over chicken and steam for 10 minutes.
- Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
- Serve chicken on top of couscous and pour over a little of the sauce.
Nutrition Facts : Calories 772.6, Fat 26.2, SaturatedFat 6.9, Cholesterol 100.4, Sodium 744.5, Carbohydrate 89.9, Fiber 6.6, Sugar 15.5, Protein 43.1
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
More about "moroccan skillet chicken with pine nut couscous recipes"
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS
From rachaelraymag.com
- In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat.
- In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper.
- In a medium saucepan, bring the remaining 1 1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.
SKILLET MOROCCAN CHICKEN WITH TOMATOES, PEACHES, AND …
From halfbakedharvest.com
CARIBBEAN COOKING MOROCCAN CHICKEN WITH PINE NUT …
From allatsea.net
BACKPACKER'S MOROCCAN CHICKEN COUSCOUS - FRESH OFF …
From freshoffthegrid.com
ONE PAN MOROCCAN CHICKEN AND COUSCOUS - COOKING CLASSY
From cookingclassy.com
MOROCCAN CHICKEN COUSCOUS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MOROCCAN CHICKEN TAGINE SKILLET - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
MOROCCAN CHICKEN WITH RAISIN AND PINE NUTS RECIPE
From recipeland.com
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS - RECIPES LIST
From recipes-list.com
MOROCCAN CHICKEN COUSCOUS - JO COOKS
From jocooks.com
MOROCCAN SPICED CHICKEN OVER COUSCOUS - FRESH OFF THE GRID
From freshoffthegrid.com
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS
From nofatfreecheese.blogspot.com
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS
From pinterest.com
EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST PINE NUT PASTA CHICKEN RECIPES | YUMMLY
From yummly.com
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS | COUSCOUS …
MOROCCAN CHICKEN AND COUSCOUS SKILLET - HINT OF HEALTHY
From hintofhealthy.com
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS | RECIPES, …
From pinterest.com
MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} – …
From wellplated.com
MOROCCAN-STYLE CHICKEN COUSCOUS - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
MOROCCAN-STYLE GROUND CHICKEN & COUSCOUS | CHICKEN.CA
From chicken.ca
MOROCCAN CHICKEN WITH COUSCOUS - CHATELAINE
From chatelaine.com
MOROCCAN CHICKEN AND COUSCOUS RECIPE - PAUL LIEBRANDT - FOOD
From foodandwine.com
MOROCCAN CHICKEN WITH COUSCOUS RECIPE - SIDECHEF
From sidechef.com
MOROCCAN CHICKEN SKILLET - COOKING PROFESSIONALLY
From cookingprofessionally.com
MOROCCAN CHICKEN SKILLET - NOW FROM SCRATCH
From nowfromscratch.com
MOROCCAN CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS - LUNCH RECIPES
From fooddiez.com
HEALTHY MOROCCAN CHICKEN - MANDY IN THE MAKING
From mandyinthemaking.com
30 MINUTE MOROCCAN CHICKEN SKILLET - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
BEST MOROCCAN CHICKEN WITH COUSCOUS RECIPES | QUICK AND EASY
From foodnetwork.ca
MOROCCAN CHICKEN WITH FIGS AND COUSCOUS - THE BOSSY KITCHEN
From thebossykitchen.com
MOROCCAN SKILLET CHICKEN RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ONE-PAN MOROCCAN CHICKEN RECIPE - RECIPES.NET
From recipes.net
ONE PAN MOROCCAN CHICKEN AND COUSCOUS RECIPE - RECIPES.NET
From recipes.net
MOROCCAN CHICKEN WITH COUSCOUS - AIRPORTS AND APRONS
From airportsandaprons.com
MOROCCAN COUSCOUS WITH CURRANTS AND PINE NUTS - POSH JOURNAL
From poshjournal.com
MOROCCAN CHICKEN - ERREN'S KITCHEN
From errenskitchen.com
MOROCCAN CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love