MOROCCAN STUFFED CHICKEN
This Moroccan Stuffed Chicken Transports Me Right Back to Marrakech Where I First Tasted Stuffed Chicken Many Years Ago. My Memory of That ...
Provided by Jelena Mardere
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 °F.
- Place ¼ cup of couscous and 1 teaspoon of Ras el Hanout in a small heatproof bowl. Pour ¼ cup of hot water over the couscous. Cover and set to one side for around five minutes.
- Fluff up the couscous grains using a fork. Mix in 8 chopped apricots, 2 tablespoons of pine nuts and a small chopped bunch of flat-leaf parsley.
- Slice into each chicken breast using a sharp paring knife to make a pocket.
- Divide the couscous filling between each chicken breast.
- Arrange the chicken breasts in a baking pan. Brush each chicken breast with ½ a tablespoon of oil and roast in the oven for about 20 minutes until the meat is cooked through.
- Serve with a crisp green salad and some roasted baby potatoes.
Nutrition Facts : Calories 317, Fat 11g, Carbohydrate 14g, Protein 41g, Sugar 8g, Fiber 2g
MOROCCAN STUFFED CHICKEN
Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
- Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium
MOROCCAN SPICED STUFFED CHICKEN BREASTS
Steps:
- 1. In a medium skillet, warm oil over medium heat and saute onions until tender, about 6 minutes. Add almonds, cherries, sugar, cinnamon, 1/2 tsp. salt, and a sprinkle of pepper and cook until onions caramelize, stirring frequently, about 15 minutes. 2. Trim, rinse, and pat the breasts dry. 3. Make a pocket on the thicker side of each breast using a sharp knife, cutting about 1/2 inch from the end and slicing through to within about 1/4 inch of the other side. 4. Stuff each breast with about 1/2 cup of the onion mixture. Press on the top of each breast to close the pocket. 5. In three wide, shallow dishes, place flour, whisked eggs, and breadcrumbs tossed with 1/2 tsp each of salt and pepper. 6. Generously season breasts on both sides with salt and pepper. Dredge each breast first in the flour, then in the eggs, then in the breadcrumbs, turning to coat evenly and pressing to make crumbs adhere. Shake off any excess, gently. Set on a plate and refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard leftover breading ingredients. 7. Heat oven to 350 degrees. 8. Heat a film of coconut oil in a large skillet over medium high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Repeat with the other two breasts. If oil gets too hot, reduce the heat to medium. 9. Bake until the chicken and filling reach 165 degree, about 15 minutes. Slice into medallions and serve immediately.
MOROCCAN CHICKEN
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
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
GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS
Dress up chicken breast with flavored stuffing. A spicy and grilled dinner ready in just 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- In small bowl, place couscous; set aside.
- In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
- Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
- Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
- Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
- Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
- In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
- Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.
Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g
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 World Cuisine Recipes African North African Moroccan
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
MOROCCAN SPICED CHICKEN
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
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 BREASTS
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.
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- Preheat the oven to 375°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the cinnamon stick, cumin and coriander and cook over moderate heat for 1 minute. Off the heat, add the couscous and boiling stock, cover and let stand for 5 minutes. Stir in the apricots, pine nuts and parsley. Season with salt and pepper. Let cool to room temperature, then remove the cinnamon stick.
- Using your fingers, loosen the chicken breast skin. Stuff the couscous under the skin, pressing it into an even layer.
- In a small bowl, mix the harissa with 1 tablespoon of the olive oil. Brush the chicken skin with the harissa oil and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until browned, about 4 minutes. Turn the chicken. Transfer the skillet to the oven and roast the chicken for about 10 minutes, or until white throughout. Serve at once.
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