Moroccan Spiced Chicken Sliders Recipes

MOROCCAN-SPICED CHICKEN SKEWERS

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.

MOROCCAN-SPICED CHICKEN

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.

MOROCCAN-SPICED CHICKEN

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

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 SPICED CHICKEN

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.

MOROCCAN-SPICED CHICKEN

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 jouices 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 MEATBALLS

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 BREASTS

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.

EXOTIC AND SWEET MOROCCAN CHICKEN WITH SPICY RICE

Steps:

• Cut the chicken breast into largish bite-sized portions.
• Mix the flour with the cinnamon, confectioner's sugar, ginger, salt and pepper to taste.
• Dredge the chicken pieces in the flour mixture.
• Fry in shallow oil until browned and cooked through, turning once.
• Keep warm in a low oven.
• Saute the chile peppers, mushrooms and onion in oil until softened and golden.
• Add the cooked basmati rice and continue sauteing until cooked through.
• Add the salt and pepper to taste.
• Spread the rice and a large platter.
• Top with a pyramid of chicken pieces.
• Garnish with fresh cilantro (coriander), if desired.