Moroccan Style Chicken Recipes

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MOROCCAN CHICKEN



Moroccan Chicken image

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

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

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

MOROCCAN-STYLE CHICKEN



Moroccan-Style Chicken image

Moroccan-style chicken which can be served on a bed of steamed couscous or rice. The chicken is garnished with paprika and parsley, with a tahini sauce mixed with a blend of herbs on the side. Made from sesame seeds, tahini is an excellent source of both calcium and protein. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card, and has been posted for the 2005 Zaar World Tour. Don't be daunted by the seemingly long list of ingredients: most are herbs and spices! You can vary the proportions of the herbs - parsley, mint and coriander - to suit your taste preferences, as long as you have 3 tablespoons in total. The preparation and cooking times do not include the 30 minutes needed for marinating the chicken.

Provided by bluemoon downunder

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

2 lemons
4 garlic cloves
1 small onion
150 ml olive oil, plus
1 tablespoon olive oil, for frying
1 tablespoon parsley, chopped, plus sprigs to garnish
1 tablespoon mint, chopped
1 tablespoon coriander, chopped
1/2 teaspoon turmeric
1/2 teaspoon paprika, plus
extra paprika, to garnish
1/2 teaspoon ground cumin
4 chicken legs
15 g unsalted butter
12 stuffed green olives
200 g tahini

Steps:

  • Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
  • Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
  • Heat the remaining oil with the unsalted butter in a non-stick pan.
  • Remove the oil from the marinade and reserve half of the marinade.
  • Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
  • Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
  • Mix the tahini and the remaining herbs.
  • Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
  • Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.

Nutrition Facts : Calories 966.8, Fat 83.4, SaturatedFat 16, Cholesterol 146.7, Sodium 174.4, Carbohydrate 22.3, Fiber 7.8, Sugar 0.8, Protein 40.4

MOROCCAN STYLE CHICKEN



Moroccan Style Chicken image

I was watching the Food Network one day, and there were two episodes which focused on Moroccan style dishes. They both sounded really good, so over the next few months, I fused the two main recipes into one. This is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce.

Provided by CraftScout

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon garlic salt
1 tablespoon red pepper flakes
2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
1 onion, chopped
1/2 cup dried apricot, cut into bite sized pieces
2 cups chicken stock

Steps:

  • Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
  • Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
  • Brown chicken; turn and brown other side, about 4 minutes per side.
  • Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
  • Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.

Nutrition Facts : Calories 207.4, Fat 6.4, SaturatedFat 1.4, Cholesterol 81.2, Sodium 176.6, Carbohydrate 10.3, Fiber 1.6, Sugar 6.1, Protein 26.6

PAULA WOLFERT'S CHICKEN, MOROCCAN-STYLE



Paula Wolfert's Chicken, Moroccan-Style image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 1/2 pound chicken, whole
3 cloves garlic, peeled and crushed (optional)
Salt
1/2 teaspoon ginger
1/2 teaspoon ground black pepper
Pinch of pulverized saffron or 1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1 1/2 teaspoons finely chopped garlic
1/2 cup grated onion
1/4 cup finely chopped parsley
1/4 cup finely chopped fresh coriander
3 tablespoons oil
1 pound green olives packed in brine
4 tablespoons lemon juice, or more to taste

Steps:

  • Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
  • Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
  • Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
  • Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.

Nutrition Facts : @context http, Calories 1127, UnsaturatedFat 62 grams, Carbohydrate 8 grams, Fat 88 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 20 grams, Sodium 2046 milligrams, Sugar 2 grams, TransFat 0 grams

MOROCCAN-STYLE CHICKEN WITH LENTILS



Moroccan-style chicken with lentils image

Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Provided by Lesley Waters

Categories     Dinner, Main course, Supper

Time 2h

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 14

2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint leaves, to serve (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
  • Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  • Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium

MOROCCAN-STYLE CHICKEN



Moroccan-style chicken image

Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11

2 tbsp olive oil
2 chicken legs pieces
1 onion , sliced
1 lemon
1 garlic clove , crushed
small knob ginger , peeled and finely chopped
2 tsp chermoula spice mix
225ml chicken or vegetable stock (from a cube is fine)
1 tsp clear honey
handful green olives
chopped coriander , to serve

Steps:

  • Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
  • Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
  • Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

Nutrition Facts : Calories 476 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.74 milligram of sodium

MOROCCAN CHICKEN FOR ONE



Moroccan Chicken for One image

This fast-cooking Moroccan chicken is sweetened with honey, warmed by ginger, and flecked with fresh tomatoes. It's the perfect dish for a solo meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, slivered
2 medium tomatoes, cored and coarsely chopped (about 1 3/4 cups)
3/4 teaspoon ground ginger
1/2 cup packed chopped fresh cilantro
1 1/2 teaspoons honey
1 boneless, skinless chicken breast half (about 6 ounces)
1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup)
Coarse salt and ground pepper
Couscous for One

Steps:

  • So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
  • In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
  • Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
  • Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

SLOW COOKER MOROCCAN CHICKEN



Slow Cooker Moroccan Chicken image

Tasty, easy, and impressive! Serve with couscous or rice.

Provided by juliebu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 5h30m

Yield 6

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted, and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
⅓ cup slivered almonds, toasted

Steps:

  • Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
  • Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g

MOROCCAN SKILLET CHICKEN



Moroccan Skillet Chicken image

Treat your family to an easy Moroccan dinner with this flavorful chicken - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
3 small zucchini, cut into 1/2-inch slices (2 cups)
1 medium yellow bell pepper, sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon grated lemon peel

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
  • In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.

Nutrition Facts : Calories 250, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g

MOROCCAN CHICKEN



Moroccan Chicken image

This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 17

2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
1 cup canned chickpeas, rinsed and drained
1 small onion, cut into 1/4-inch pieces
1/2 cup raisins
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
6 sprigs fresh thyme
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1 pinch of ground cinnamon
8 chicken legs, skin removed
1/2 cup homemade or canned low-sodium chicken stock
Cooked couscous, for serving

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
  • In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
  • Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
  • To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
  • Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY



One-pan Moroccan Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 chicken breasts
ground black pepper, to taste
ground cumin, to taste
½ onion, sliced
½ can cherry tomato
⅖ cup water
½ can chickpeas, drained and washed
1 zucchini, also known as courgette
1 tablespoon harissa paste
1 teaspoon honey

Steps:

  • Season the chicken with pepper and cumin powder to taste.
  • On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
  • Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
  • Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
  • Enjoy!

Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams

MOROCCAN CHICKEN



Moroccan Chicken image

With squash, chickpeas, tomatoes and olives, this dish is packed with flavor. Most of the ingredients are pantry staples, but they combine to make a fun and distinctive meal your family will enjoy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 cup chicken broth
1/3 cup raisins
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
2 medium tomatoes, chopped
1/2 cup pitted green olives
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked couscous

Steps:

  • In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken. Place in slow cooker., Cover and cook on low for 6-8 hours or until chicken is tender, adding tomatoes and olives during the last 20 minutes of cooking., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken, vegetables and couscous.

Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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From foodandwine.com


BAKED MOROCCAN-SPICED CHICKEN DRUMSTICKS | A BEAUTIFUL DAY
2013-01-22 Cover and marinade for 3 hours or overnight. Preheat the oven to 350F. Heat the oil in a frying pan. Cook the chicken quickly over medium high heat until well browned on the outside. Place the chicken back in the casserole dish. Add 1 tsp of oil and stir fry the onion, and stirring until tender.
From abeautifuldayblog.wordpress.com


24 MOROCCAN CHICKEN RECIPES - DELICIOUS. MAGAZINE
One-pot tagines and pomegranate-studded couscous make our Moroccan chicken recipes a great option for your next dinner party. Showing 1-16 of 24 recipes. Filter This Page Filter Clear All. Save recipe. Whole baked chicken with North African spices. Ramp up roast chicken with North African spices in our easy recipe for whole baked... Dairy-free. Easy; Save recipe. …
From deliciousmagazine.co.uk


GRILLED MOROCCAN CHICKEN - ONCE UPON A CHEF
Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours. Clean grill and preheat to high.
From onceuponachef.com


MOROCCAN STYLE CHICKEN RECIPE | WOOLWORTHS
Tip: For a leaner option, replace chicken thighs with chicken breast. Method. Step 1. Preheat a fan forced oven 220°C. Step 2. Mix the Moroccan Spice Blend and tomato paste in a small bowl and coat the chicken thighs evenly and leave to marinate for 1 hour (optional). Step 3.
From woolworths.com.au


MOROCCAN CHICKEN | THE RECIPE CRITIC
2018-04-06 Instructions. Preheat the oven to 375 degrees F. Heat the olive oil in a large oven safe pan over medium high heat. Season the chicken on both sides with salt and pepper and add the chicken in one layer to the pan. Cook for 5-6 minutes per side or until golden brown. Remove the chicken from the pan.
From therecipecritic.com


MOROCCAN-STYLE GROUND CHICKEN & COUSCOUS | CHICKEN.CA
Stir in chickpeas with juice, tomatoes with juice, sweet potatoes, red pepper and lemon juice and stir. Cook on low setting for 6-8 hours. Stir in whole wheat couscous, water and frozen green peas. Turn slow cooker to warm setting and let sit for 20 minutes. Season with salt and add additional water if too thick.
From chicken.ca


MOROCCAN BAKED CHICKEN - MEDITERRASIAN
This Moroccan baked chicken recipe is a really simple and flavorful way to cook chicken breasts. Just by rubbing a mixture of olive oil, garlic and Moroccan spices on chicken and letting it marinate for 20 minutes guarantees the chicken is deliciously seasoned, not bland, and delightfully succulent, not dry. Another trick to getting juicy baked ...
From mediterrasian.com


QUICK AND EASY MOROCCAN CHICKEN RECIPES | MYRECIPES
2010-11-11 Moroccan Chicken Thighs. Credit: Randy Mayor; Jen Rotenstreich. Moroccan Chicken Thighs Recipe. Cook the chicken alongside classic Moroccan ingredients such as olives and figs, and round out the flavor of the dish with Marsala, honey, balsamic vinegar, cumin and cinnamon. 8 of 10.
From myrecipes.com


SAUCY MOROCCAN CHICKEN | MCCORMICK
1 can (14 1/2 ounces) diced tomatoes, drained. 1 cup (about 6 ounces) pitted dates, quartered. 1/2 cup slivered almonds. INSTRUCTIONS. 1 Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string. 2 Mix flour, garlic salt and turmeric in shallow dish. Coat chicken with flour mixture.
From mccormick.com


EASY MOROCCAN CHICKEN RECIPE | MCCORMICK GOURMET
INSTRUCTIONS. 1 Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 8 minutes or until browned, turning once. Remove from skillet. 2 Stir onions into skillet; cook and stir on medium heat 5 minutes or until golden brown. Add Seasoning, garlic powder and salt. Stir in tomatoes and honey.
From mccormick.com


BEST MOROCCAN-STYLE BRAISED CHICKEN AND CHICKPEAS RECIPE - HOW …
In a small bowl, stir together 1 teaspoon of ras el hanout, 2 teaspoons salt and ½ teaspoon pepper, then sprinkle onto the chicken. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken and cook until browned …
From 177milkstreet.com


MOROCCAN-STYLE CHICKEN & CHICKPEAS RECIPE | WOOLWORTHS
Step 2 of 3. Combine seasoning, garlic and oil in a large bowl. Add chicken and rub to coat. Place chicken in a large baking dish. Place pumpkin, capsicum and chickpeas around chicken. Season. Bake for 45 minutes, adding lemon in the last 10 minutes of cooking, or until chicken is cooked through and vegetables are tender.
From woolworths.com.au


MOROCCAN CHICKEN WITH COUSCOUS AND YOGHURT RECIPE - BBC FOOD
Method. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 …
From bbc.co.uk


MOROCCAN ROAST CHICKEN AND POTATOES - JO COOKS
2020-10-02 Prep the potatoes: In a bowl toss together the potatoes, tomatoes, garlic, and apricots. Drizzle the remaining 2 tbsp of olive oil over the potatoes and season generously with salt and pepper. Toss everything together and add to the tagine, spread the potatoes around the chicken. Cook the chicken: Cover the tagine with the lid and bake in the ...
From jocooks.com


10 BEST MOROCCAN CHICKEN THIGHS RECIPES | YUMMLY
Moroccan Chicken Thighs With Chickpeas and Raisins Food.com paprika, flour, cooked rice, chicken thighs, grated lemon zest and 12 more Moroccan-Style Pork Shoulder Roast Pork
From yummly.com


MOROCCAN-STYLE ROAST CHICKEN RECIPE | BON APPéTIT
2007-09-30 Step 2. Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken …
From bonappetit.com


10 BEST MOROCCAN CHICKEN BREAST RECIPES | YUMMLY
The Best Moroccan Chicken Breast Recipes on Yummly | Moroccan Chicken Breast Recipe With Quinoa Salad, Moroccan Style Chicken W/ Barley, Moroccan Spiced Chicken Cutlets With Grilled Sweet Potatoes
From yummly.com


MOROCCAN RECIPES | JAMIE OLIVER
Falafel wraps. 1 hour 5 minutes Not too tricky. Prawn-stuffed spicy fish with vermicelli. 20 minutes Super easy. Moroccan style broad bean salad with yoghurt and crunchy bits. 1 hour 35 minutes Not too tricky. Moroccan lamb stew. 3 hours 40 minutes Super easy. Beef tagine.
From jamieoliver.com


MOROCCAN CHICKEN - DINNER AT THE ZOO
2020-01-23 Season the chicken thighs on both sides with salt and pepper. Place the chicken skin side down in the pan. Cook for 4-5 minutes per side, or until browned. Remove the chicken from the pan. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Add the spice blend and flour to the pan.
From dinneratthezoo.com


BASTILLA CHICKEN - THERESCIPES.INFO
https://www.thespruceeats.com › chicken-bastilla-recipe-2394641. All information about healthy recipes and cooking tips
From therecipes.info


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