Moroccan Spiced Chicken Stew With Carrots Recipes

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MOROCCAN SPICED CHICKEN STEW WITH CARROTS



Moroccan Spiced Chicken Stew With Carrots image

Make and share this Moroccan Spiced Chicken Stew With Carrots recipe from Food.com.

Provided by katii

Categories     Stew

Time 2h5m

Yield 2-3 cups, 2 serving(s)

Number Of Ingredients 13

3 -4 carrots, scrubbed and cut into 1-1/2 inch lengths
2 boneless skinless chicken breasts, cut into large chunks
1 garlic clove, thinly sliced
1 cinnamon stick
1/4 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
salt and pepper
1 cup chicken broth
2 tablespoons golden raisins
1/4 cup cilantro leaf (optional)
gluten-free curry gravy mix (optional)

Steps:

  • Place carrots in an oven-proof pot.
  • Toss chicken with spices; add to pot.
  • Pour chicken broth overtop.
  • Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
  • Add raisins and cook 10 minutes more.
  • Top with cilantro leaves, if desired.
  • Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
  • Enjoy!

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 BONELESS CHICKEN STEW



Moroccan Boneless Chicken Stew image

Another gem I discovered on the Allrecipes website. This recipe was submitted by Sarah and Annette. This is their statement regarding this dish. "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 Happy Hippie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken breast (cubed)
2 teaspoons salt
1 onion, chopped
4 garlic cloves, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon gingerroot, minced fresh
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1 1/2 cups chicken broth
2 tomatoes, chopped
1 cup canned chick-peas, drained
1 zucchini, sliced
1 1/2 tablespoons lemon juice

Steps:

  • Season chicken with salt.
  • 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.
  • 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 274.4, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 1801.2, Carbohydrate 26.6, Fiber 6.1, Sugar 6.4, Protein 31.3

SPICED CHICKEN STEW WITH CARROTS



Spiced Chicken Stew with Carrots image

This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.

Provided by the editors of Martha Stewart Living

Categories     Chicken     Kid-Friendly     Dinner     Carrot     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 10

8 bone-in chicken thighs (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds carrots, cut into 1 1/2-inch lengths
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)

Steps:

  • Season chicken with salt and pepper. In a 5-to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
  • Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES



Spiced Moroccan Chicken with Onions and Prunes image

Categories     Chicken     Herb     Onion     Sauté     Prune     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 3/4 cups chopped onions
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups canned low-salt chicken broth
1 cup pitted prunes
3 tablespoons fresh lemon juice
2 tablespoons honey
Chopped fresh cilantro

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
  • Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

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