Moroccan Skillet Chicken Recipes

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MOROCCAN SKILLET CHICKEN



Moroccan Skillet Chicken image

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

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
3 small zucchini, cut into 1/2-inch slices (2 cups)
1 medium yellow bell pepper, sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon grated lemon peel

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-SPICED CHICKEN



Moroccan-Spiced Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
4 carrots, halved crosswise and quartered lengthwise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
4 skinless, boneless chicken breasts (about 8 ounces each)
1 small shallot, finely chopped (about 1/3 cup)
1 1/2 cups low-sodium chicken broth
1/4 cup dried apricots, chopped
1/4 cup pitted small green olives, halved
2 teaspoons harissa

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
  • Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
  • Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams

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

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



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 STYLE CHICKEN



Moroccan Style Chicken image

I was watching the Food Network one day, and there were two episodes which focused on Moroccan style dishes. They both sounded really good, so over the next few months, I fused the two main recipes into one. This is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce.

Provided by CraftScout

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon garlic salt
1 tablespoon red pepper flakes
2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
1 onion, chopped
1/2 cup dried apricot, cut into bite sized pieces
2 cups chicken stock

Steps:

  • Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
  • Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
  • Brown chicken; turn and brown other side, about 4 minutes per side.
  • Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
  • Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.

Nutrition Facts : Calories 207.4, Fat 6.4, SaturatedFat 1.4, Cholesterol 81.2, Sodium 176.6, Carbohydrate 10.3, Fiber 1.6, Sugar 6.1, Protein 26.6

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

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES



Skillet Chicken and Pearl Couscous With Moroccan Spices image

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

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

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.

SLOW-COOKED MOROCCAN CHICKEN



Slow-Cooked Moroccan Chicken image

Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 16

4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Steps:

  • Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.

Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.

MOROCCAN CHICKEN AND VEGGIE SKILLET



Moroccan Chicken and Veggie Skillet image

Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon fennel seed (optional)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 teaspoons vegetable oil (Becel)
2 boneless skinless chicken breasts, cut in 1 inch cubes
1 medium onion, chopped
2 garlic cloves, smashed
3/4 cup reduced-sodium chicken broth
1 medium zucchini, sliced
2 -3 medium carrots, julienned
1/4 cup raisins
1/4 teaspoon salt
2 teaspoons cornstarch
chopped fresh coriander (to garnish)

Steps:

  • Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
  • Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
  • In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
  • In a large nonstick frypan, heat oil over medium high heat.
  • Brown chicken with onion and garlic about 5 minutes.
  • Stir in fennel mixture and sauté 1 minute.
  • Add broth, zucchini, carrots, raisins and salt; bring to a boil.
  • Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
  • Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
  • Serve over prepared couscous or rice and garnish with chopped coriander.

Nutrition Facts : Calories 161, Fat 3.6, SaturatedFat 0.6, Cholesterol 34.2, Sodium 226.3, Carbohydrate 17.2, Fiber 2.3, Sugar 8.9, Protein 16.1

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From flavourandsavour.com


MOROCCAN CHICKEN THIGHS RECIPE - RECIPES.NET
2022-03-25 Let come to room temperature, about 30 minutes. Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons of lemon zest in a bowl. Heat oils in a cast-iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes ...
From recipes.net


CHICKEN PASTILLA (SKILLET CHICKEN PIE) - THE DELICIOUS CRESCENT
2017-05-14 Shred the chicken meat. Heat ½ tablespoon oil in a skillet and sauté the remaining sliced onions until golden brown. Stir the ginger. Add the shredded chicken, remaining spices, ginger, saffron water, chopped prunes, salt, herbs and combine it …
From thedeliciouscrescent.com


SAUCY MOROCCAN CHICKEN | MCCORMICK
Heat oil in large deep skillet or Dutch oven on medium heat. Add chicken; cook about 10 minutes or until golden brown. Turn chicken halfway through cooking and add onion. Stir in broth and tomatoes. Add pickling spice bundle, dates and almonds. 3 Bring to boil on medium heat. Reduce heat to medium-low; cover and cook 25 minutes.
From mccormick.com


MOROCCAN CHICKEN WITH LEMON AND OLIVES RECIPE - SIMPLY RECIPES
2022-03-02 Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
From simplyrecipes.com


MOROCCAN CHICKEN SKILLET ⋆ CLEVER CHEF RECIPES
2018-03-30 Sprinkle with salt and pepper. Heat up the olive oil in a large skillet on medium/high heat. Cook the chicken breast until golden brown, about 1-1.5 minutes. Flip and repeat on the other side. Transfer to a plate. Turn the heat down to medium and add the cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and to the pan.
From cleverchef.cc


MOROCCAN CHICKEN & RICE - JULIA'S CUISINE
2021-02-03 Instructions. First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight. Preheat oven to 350 degrees F.
From juliascuisine.com


MOROCCAN CHICKEN TAGINE SKILLET RECIPE - FOOD NEWS
How long do you cook Chicken Tagine in a skillet? Brown chicken on each side until golden brown, about 3 minutes on each side. Season with some salt and remove from the skillet onto a plate. In the same skillet, cook the onions until softened, about 2–3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds ...
From foodnewsnews.com


EASY MOROCCAN CHICKEN RECIPE | MCCORMICK GOURMET
Add chicken; cook 8 minutes or until browned, turning once. Remove from skillet. 2 Stir onions into skillet; cook and stir on medium heat 5 minutes or until golden brown. Add Seasoning, garlic powder and salt. Stir in tomatoes and honey. Return chicken to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.
From mccormick.com


MOROCCAN CHICKEN WITH SWEET POTATOES - TWO KOOKS IN THE KITCHEN
2020-03-13 How to roast Moroccan chicken. A couple of things to note. Many Moroccan chicken recipes require a Tagine (a special cone shaped cooking vessel) for cooking. This one uses a simple cast iron skillet. If you don’t have one, a roasting pan (not too large) will do too. Some recipes use chicken pieces instead of a whole chicken. I like the whole ...
From twokooksinthekitchen.com


HEALTHY & EASY SHEET PAN MOROCCAN CHICKEN - AMBITIOUS KITCHEN
2020-04-30 Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside. Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper.
From ambitiouskitchen.com


MOROCCAN SPICED CHICKEN OVER COUSCOUS - FRESH OFF THE GRID
2020-12-09 Add ⅓ cup water, oil, salt, and the couscous to the pan, cover, and remove from the heat. Let the couscous steam for 5 minutes, until tender. In the meantime, slice the chicken into bite-sized pieces. Once the couscous is tender, fluff with a fork and add the almonds, apricots, parsley, lemon juice, and ¼ teaspoon ras el hanout.
From freshoffthegrid.com


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