MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS
Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
- Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
- Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
- Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.
MOROCCAN TURKEY WITH CRANBERRY COUSCOUS
Make and share this Moroccan Turkey With Cranberry Couscous recipe from Food.com.
Provided by wicked cook 46
Categories Turkey Breasts
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 400°.
- To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
- Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
- Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.
Nutrition Facts : Calories 352.2, Fat 9.9, SaturatedFat 2.4, Cholesterol 73.8, Sodium 480.8, Carbohydrate 34, Fiber 3.1, Sugar 3.5, Protein 30.1
MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
- Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
MOROCCAN ROASTED TURKEY STUFFED WITH COUSCOUS
Make and share this Moroccan Roasted Turkey Stuffed With Couscous recipe from Food.com.
Provided by FDADELKARIM
Categories Whole Turkey
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
- Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
- Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
- Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
- At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
- Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
- Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
- Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.
Nutrition Facts : Calories 1313.6, Fat 74.6, SaturatedFat 29, Cholesterol 307.1, Sodium 521.1, Carbohydrate 88.2, Fiber 3.6, Sugar 60, Protein 74.8
MOROCCAN TURKEY TAGINE
Make and share this Moroccan Turkey Tagine recipe from Food.com.
Provided by Broke Guy
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Keep the vegetables chunky and about the same size so they'll be done at the same time.
- In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
- Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
- Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
- When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
- In a medium saucepan over high heat, bring 1 3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
- Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
- Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
- To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
MOROCCAN TURKEY TENDERLOIN
From "Quick & Tasty" this is a low-fat, low-carb entree. serve it with couscous and a salad
Provided by chia2160
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a baking pan add tenderloin and sprinkle with lemon juice.
- Combine spices and rub into tenderloin.
- Top with onions and garlic.
- Roast for 20 minutes.
- Add saffron to chicken broth, let it stand for 5 minutes.
- Pour over tenderloin and cook additional 15 minutes, remove to a platter.
- Pour cooking juices into a saucepan, add cornstarch, cook until thickened, pour over turkey.
Nutrition Facts : Calories 153.6, Fat 1.2, SaturatedFat 0.4, Cholesterol 70.4, Sodium 829.4, Carbohydrate 4.5, Fiber 0.5, Sugar 1.5, Protein 29.5
MOROCCAN RAMADAN COUSCOUS WITH MEAT AND VEGGIES
Decorative and tasty. Beautiful colors. Great for a family or friends gathering. Use chicken instead of lamb if the guests are not used to eating lamb, it has a strong taste. You can plate it seperately or as a large centerpiece.
Provided by Dasha
Categories Moroccan
Time 2h
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Mix all spices in a dish and set aside.
- Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
- Add onion and garlic. Sauté for 5 more minutes.
- Add water, spices, and tomato sauce. Cook for 5 minutes.
- Add carrots and potato pieces. Cook for 10 minutes.
- Add zucchini and bell pepper to stew. Cook for 20 minutes.
- Add the chickpeas and cook last 5-10 minutes.
- Meanwhile, prepare onion topping. Sauté onions to a light brown color.
- Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
- Boil the water for couscous. Add chicken base and butter.
- Add couscous. Make sure this is the last part of the recipe you make.
- Once the couscous is added, leave it alone for 5 minutes.
- Fluff couscous with fork. Time to eat!
- Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.
Nutrition Facts : Calories 869.5, Fat 33.5, SaturatedFat 12.6, Cholesterol 100.3, Sodium 1398.1, Carbohydrate 107.9, Fiber 10.2, Sugar 32.6, Protein 35.4
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MOROCCAN TURKEY WITH CRANBERRY COUSCOUS RECIPE
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- To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
- Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
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