Moroccanlemonchickenwsummersquashgrolivessbdp1 Recipes

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

Ingredients

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

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY

Lemon Chicken & Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Provided by Mel Boyajian

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 spaghetti squash
olive oil
sea salt, to taste
black pepper, to taste
2 chicken breasts, cut into 1-2 in (2-5 cm) pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups cherry tomato, halved
½ lemon, juiced
1 cup chicken broth
8 oz baby spinach

Steps:

Preheat the oven to 400˚F (200˚C).
Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
Pour the sauce over the squash. Serve immediately.
Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

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

Ingredients

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

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