MOROCCAN LEMON CHICKEN
Moroccan lemon chicken made in one pan with fresh herbs and blistered tomatoes. The Mediterranean spices add wonderful color and robust flavors to each bite.
Provided by Jessica Gavin
Categories Entree
Time 15m
Number Of Ingredients 15
Steps:
- In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
- Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
- Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
- Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously then move to the side of the pan.
- Add tomatoes and cook until blistered, about 3 minutes then transfer to a bowl.
- Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme so the flavor of the herbs infuse into the cooking oil.
- Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
- Lower heat to medium, flip over and cook for 4 to 5 minutes, or until the internal temperature reaches 160F - 165°F.
- Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
- Remove the chicken from the pan and serve with your favorite sides.
Nutrition Facts : Calories 282 kcal, Carbohydrate 5 g, Protein 26 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 536 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH CHICKPEAS AND OLIVES
Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 4h30m
Number Of Ingredients 19
Steps:
- Combine first 8 ingredients in the bottom of a slow cooker.
- Combine coriander, cumin, ginger, turmeric, salt, cinnamon and cayenne in a small bowl.
- Heat olive oil over medium-high heat in a nonstick skillet or saute pan. Sprinkle approximately half the spice mixture over the chicken thighs. Stir the remaining spice mixture into the butternut squash/chickpea combination.
- Place chicken thighs in hot oil then brown well 6-8 minutes. Turn over and brown the other side in the hot, spicy fat for another 3-4 minutes.
- Place chicken thighs in the slow cooker and pour any accumulated fat from the skillet into the slow cooker.
- Cover and cook on High for 4 hours or Low for 8 hours.
- Stir chopped cilantro into butternut squash/chickpea combination.
- Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges and serve immediately.
Nutrition Facts : Calories 505 kcal, Carbohydrate 44 g, Protein 22 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 870 mg, Fiber 7 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
MOROCCAN CHICKEN WITH SQUASH AND DRIED PLUMS
Steps:
- In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.
- Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.
- Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.
MOROCCAN SPICED CHICKEN WITH SUMMER SQUASH AND OLIVES
This one pan meal is ready in a hurry thanks to the thinly sliced chicken breast
Provided by LydiaF
Categories Main
Time 50m
Number Of Ingredients 9
Steps:
- Combine the lemon juice and zest with the spice mix and 2 teaspoons olive oil in a small bowl.
- Rub the mix into the chicken.
- Heat a large skillet over medium high heat and cook the chicken until it's cooked through, 3 - 4 minutes per side.
- Remove the chicken to a platter and cover.
- Add the remaining olive oil to the skillet and saute the onions for 10 - 15 minutes. You want them to be really tender and sweet. Scrape the spice mix from the bottom of the skillet.
- Pour any juice from the chicken back into the skillet and add the squash.
- Cook until crisp-tender. Add the olives and cook a few minutes more until warmed through.
- Season with salt and pepper as desired and garnish with chopped parsley before serving.
MOROCCAN CHICKEN AND SQUASH
Provided by Food Network Kitchen
Time 4h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
- Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
- Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.
MOROCCAN CHICKEN WITH OLIVES
The exotic blend of spices that season this chicken will take your taste buds on a global journey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
- Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
- Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.
Nutrition Facts : Calories 280, Carbohydrate 9 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg
MOROCCAN CHICKEN SMOTHERED IN OLIVES
Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.
Provided by Alex Witchel
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
- In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
- Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams
MOROCCAN LEMON CHICKEN W/SUMMER SQUASH & GR. OLIVES (SBD P1)
From most recent book. Haven't tried. While the ingredient list for this recipe may seem long, it largely features common pantry spices. When combined, these spices make up a version of ras-al-hanut, an intriguing blend that is widely used on Moroccan style meats and fished. If you prefer, look for prepared ras al-hanut or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a nice, exotic taste.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
- In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
- Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
- Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
- Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
- Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.
Nutrition Facts : Calories 280.9, Fat 11, SaturatedFat 1.9, Cholesterol 108.9, Sodium 522, Carbohydrate 7.5, Fiber 2.5, Sugar 3.1, Protein 37.9
MOROCCAN LEMON CHICKEN W/SUMMER SQUASH & GR. OLIVES (SBD P1)
From most recent book. Haven't tried. While the ingredient list for this recipe may seem long, it largely features common pantry spices. When combined, these spices make up a version of ras-al-hanut, an intriguing blend that is widely used on Moroccan style meats and fished. If you prefer, look for prepared ras al-hanut or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a nice, exotic taste.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
- In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
- Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
- Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
- Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
- Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.
Nutrition Facts : Calories 280.9, Fat 11, SaturatedFat 1.9, Cholesterol 108.9, Sodium 522, Carbohydrate 7.5, Fiber 2.5, Sugar 3.1, Protein 37.9
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 CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
- Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
- Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
- Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
- Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
- Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
- Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
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