Moroccan Style Chicken With Carrot Orange Salad Recipes

MOROCCAN CHICKEN SALAD

Steps:

• Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
• Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
• Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
• Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.

MOROCCAN CARROT-BLOOD ORANGE SALAD

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

MOROCCAN-STYLE CHICKEN WITH CARROT & ORANGE SALAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
• Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
• To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
• Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

MOROCCAN DATE, ORANGE AND CARROT SALAD

Steps:

• Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
• Peel and segment the oranges and arrange them around the carrots.
• Place the dates on top and then sprinkle with the almonds.
• Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
• Serve chilled.

CRISPY CHICKEN WITH MOROCCAN CARROT SALAD

Steps:

• Trim chicken and pat dry with paper towels. Using a meat pounder, pound thick part of breast to 3/4 to 1--inch thickness. Season chicken with salt and pepper.
• Place chicken, skin side down, in cold 12-inchnon stick skillet. Cover skiller and place over medium heat. Cook chicken, without moving, until skin is light golden brown, about 15 minutes.
• Cut away peel and pith from oranges. Holding fruit over a bowl, use paring knife to release segements from memebranes. Cut segments in half crosswise and let drain in mesh strainer reserving juice. squeeze 1 tablespoon lemon juice. Whisk Harissa, lemon juice and 1/2 teaspoon salt into reserved orange juice add orange segments to bowl and set aside.
• Increase heat in skillet to medium-high and continue to cook, covered until skin is deep golden brown and crisp. Transfer chicken, skin side up, to platter tent with foil.
• Meanwhile, peel and shred carrots. Cut feta into 1/2 inch pieces. Drain and rinse chick peas. Add carrots to dressing in bowl and gently toss to coat. Let sit until liquid starts to pool in bottom of bowl, 3- 5 minutes.
• Drain Salad in fine-mesh strainer and return to bowl. Stir in oil, feta, chickpeas and mint. Season with salt and pepper. Serve with chicken.

MOROCCAN CARROT SALAD

Steps:

• In small bowl, combine all dressing ingredients with whisk until blended; set aside.
• In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.