Moroccan Spiced Chicken Breasts Recipes

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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

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4

Number Of Ingredients 9

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

Steps:

  • Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

MOROCCAN SPICED CHICKEN



Moroccan Spiced Chicken image

Enjoy this spiced chicken recipe that's ready in just 30 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
2 cups water
1 teaspoon vegetable oil
1 1/2 cups uncooked couscous
1/4 cup raisins, if desired
1 small papaya, peeled, seeded and sliced

Steps:

  • In small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
  • In 10-inch skillet, heat 1 tablespoon oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in 2-quart saucepan, heat water and 1 teaspoon oil just to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous before serving; stir in raisins. Serve chicken with couscous and papaya.

Nutrition Facts : Calories 470, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

MOROCCAN-SPICED CHICKEN PAILLARDS



Moroccan-Spiced Chicken Paillards image

Categories     Fruit Juice     Chicken     Quick & Easy     Spice     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

For sauce
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
For paillards
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)
1 1/4 teaspoons salt
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

Steps:

  • Prepare grill pan and start sauce:
  • Heat grill pan over moderate heat until hot.
  • Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
  • Make paillards:
  • Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
  • Finish sauce:
  • Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

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 SPICED CHICKEN AND FENNEL



Moroccan Spiced Chicken and Fennel image

I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)

Provided by justcallmetoni

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 cup uncooked couscous
2 cups water

Steps:

  • Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
  • Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
  • Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
  • Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
  • Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
  • Add chicken and chopped fennel , cook 2 more minutes.
  • Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

MOROCCAN-SPICED CHICKEN BREASTS



Moroccan-Spiced Chicken Breasts image

The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. From EatingWell magazine, May/June 1995. NOTE: Dietary Exchanges: 3 lean meat, 2 fat Preparation time does not include marinating time.

Provided by kitty.rock

Categories     Chicken Breast

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 4

3 tablespoons moroccan mixed spice (Moroccan Spice Mix, #422399)
2 teaspoons extra-virgin olive oil
1 lb boneless skinless chicken breast (about 4 breasts)
2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil (for cooking)

Steps:

  • Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
  • Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
  • Serve.

MOROCCAN-SPICED CHICKEN IN BANANA LEAF



Moroccan-Spiced Chicken in Banana Leaf image

Banana leaves offer an amazing and stunning way to grill food. As a girl, I lived in Hawaii and experienced the beauty and ease of banana leaf cooking for the first time. I created this recipe to combine my love of the banana leaf with my mom's North African style of cooking at home.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

One 28-ounce can crushed tomatoes with liquid
1 cup chicken broth
1/4 cup green olives, pitted
1/8 teaspoon crushed cardamon
3 cloves garlic, minced
2 carrots, peeled, and diced
1 red bell pepper, diced
1 white onion, diced
2 tablespoons granulated garlic
1/2 teaspoon cayenne
Kosher salt
4 boneless, skinless chicken breasts, quartered
1 tablespoon extra-virgin olive oil
2 tablespoons ras el hanout or any Moroccan spice seasoning
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
6 trimmed banana leaves, each 12 inches square
2 tablespoons lemon zest
2 tablespoons fresh cilantro, chopped

Steps:

  • Prepare a grill for medium heat.
  • In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
  • Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
  • Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
  • Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.

CINNAMON-SPICED MOROCCAN CHICKEN



Cinnamon-Spiced Moroccan Chicken image

This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced

Steps:

  • Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
  • Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
  • Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

MOROCCAN SPICED CHICKEN BREASTS



Moroccan Spiced Chicken Breasts image

Categories     Chicken     Roast

Yield makes 6 servings

Number Of Ingredients 14

6 skinless, boneless chicken breast halves
1 small onion
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
2 teaspoons grated fresh ginger
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
Steamed couscous

Steps:

  • Rinse the chicken breasts and pat dry with paper towels. Place in a glass or nonreactive dish.
  • Combine the remaining ingredients, except the couscous, in a food processor fitted with the steel blade or a blender and process until pureed. Pour the mixture over the chicken breasts, cover, and refrigerate for 2 hours or overnight.
  • Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 400°F. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
  • Remove the chicken breasts from the marinade and place on the baking pan. Place the pan on the top rack and roast for 15 to 20 minutes, until cooked through. Do not overcook. Serve the chicken with seasoned, steamed couscous, prepared according to package directions.

MOROCCAN-SPICED CHICKEN MEATBALLS



Moroccan-Spiced Chicken Meatballs image

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

1 1/3 cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

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-SPICED CHICKEN SKEWERS



Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

Steps:

  • Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
  • Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
  • Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
  • Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

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YOGURT MARINATED SPICED CHICKEN BREAST - EVERYDAY HEALTHY RECIPES
2018-06-04 In a large bowl combine the yogurt, oil, all the spices and stir. Place the chicken pieces in the marinade, stir thoroughly and refrigerate for at least 4 hours (up to overnight). If …
From everydayhealthyrecipes.com


MOROCCAN-SPICED ROAST CHICKEN RECIPE | LEITE'S CULINARIA
2021-10-03 Combine the sweet potatoes, cauliflower, and onion in a bowl. Add the remaining 3 tablespoons oil and toss to coat. Add the reserved spice mixture, sprinkle with 1/2 teaspoon …
From leitesculinaria.com


MOROCCAN-SPICED CHICKEN THIGHS - AMANDA HAAS COOKS
2021-03-30 Whisk to combine. Rinse the chicken and pat dry with paper towels. In a medium bowl, combine 1 tablespoon of the spice blend, 1 teaspoon of kosher salt, and the olive oil. …
From amandahaascooks.com


MOROCCAN CHICKEN BREAST RECIPE - THERESCIPES.INFO
Transfer chicken to plate. Pour off all but thin film of fat from skillet, then add onions. Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes. Add squash …
From therecipes.info


MOROCCAN-SPICED ROASTED CHICKEN WITH SWEET ONIONS RECIPE
Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan. Add butter to pan; …
From cookinglight.com


MOROCCAN-SPICED ROASTED CHICKEN WITH SWEET ONIONS RECIPE
Preheat oven to 350°. Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken …
From myrecipes.com


MOROCCAN SPICED CHICKEN BREAST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com


MOROCCAN-SPICED CHICKEN RECIPE | JAMES BEARD FOUNDATION
Method. Place the chicken breasts or thighs on a board and cover with plastic wrap. Using a meat mallet, lightly pound the cutlets until they are 1/4-inch thick. (You can ask your butcher to …
From jamesbeard.org


19 EASY SAFFRON RECIPES - TOP RECIPES
2022-06-03 In a small pot, boil ½ cup of water and allow the saffron to steep for 5 minutes. In another pot, boil 1 cup of water. Choose a skillet that can be tightly sealed with its lid. Melt …
From topteenrecipes.com


MOROCCAN CHICKEN GYROS - THE STAY AT HOME CHEF
Preheat an oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray. Lay half the lemon slices out to create a bed for the chicken. Place the chicken breasts on top of the …
From thestayathomechef.com


MOROCCAN BAKED CHICKEN WITH 11 SPICES - THE HUNGRY BITES
2018-03-10 Instructions. Pat-dry the chicken pieces very well with paper towels and preheat your oven to 390°F (200°C). Heat a dutch oven or a heavy-bottomed saucepan over high heat, …
From thehungrybites.com


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