MOROCCAN-SPICED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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 PAILLARDS
Categories Fruit Juice Chicken Quick & Easy Spice Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
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.
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
MOROCCAN-SPICED CHICKEN
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
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 PAILLARDS
Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006.
Provided by Nana Lee
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cooks' note:.
- Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
- Special equipment:
- A well-seasoned large (2-burner) ridged grill.
- 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 on grill, 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.
Nutrition Facts : Calories 477.7, Fat 31, SaturatedFat 9.9, Cholesterol 142.4, Sodium 853.9, Carbohydrate 6.4, Fiber 0.2, Sugar 5.7, Protein 41.7
MOROCCAN-SPICED CHICKEN SLIDERS
Steps:
- In a small bowl, stir together 2/3 cup yogurt, mustard and zests. Refrigerate until serving., In a large bowl, combine remaining 2 tablespoons yogurt, mint, garlic, ras el hanout, pepper, cumin and salt. Crumble chicken into bowl; mix lightly but thoroughly. Shape into 8 1/2-in.-thick patties; press small indention in middle of each patty. , In a large nonstick skillet, heat oil over medium heat. Add patties; cook until golden brown and no longer pink, 4-5 minutes on each side. Serve patties inside pita pocket with sauce, lettuce and tomato.
Nutrition Facts : Calories 173 calories, Fat 9g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
MOROCCAN-SPICED CHICKEN SKEWERS
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 Moroccan Recipes
Time 5h55m
Yield 4
Number Of Ingredients 22
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
PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE
This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.
Provided by ksduffster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
- Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
- Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
- Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
- Remove from pan; keep warm.
- Carefully wipe any browned bits from the pan using a paper towel.
- Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.
Nutrition Facts : Calories 266, Fat 6.4, SaturatedFat 2, Cholesterol 104.2, Sodium 476.4, Carbohydrate 6.9, Fiber 1.4, Sugar 2.9, Protein 43.1
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