Real Moroccan Chicken Recipes

MOROCCAN CHICKEN

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.

MOROCCAN CHICKEN COUSCOUS

Steps:

• In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
• Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
• Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.

MOROCCAN CHICKEN 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.

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY

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!

MOROCCAN CHICKEN

Steps:

• In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
• Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.

TRADITIONAL MOROCCAN CHICKEN

Steps:

• Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
• Remove the flesh from the preserved lemon to be used in the browning mixture.
• Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out.
• Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
• Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
• Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.

REAL MOROCCAN CHICKEN

Steps:

• Put half olive oil in a dutch oven or 4 quart sauce pan.
• Brown chicken on all sides until crispy in oil over about medium heat.
• Remove chicken and place to side.
• Put rest of olive oil in pan and add celery and onions.
• Saute until translucent and fragrant.
• Add all spices and roast over med-low heat for about 5 minute.
• Pour in chicken broth and stir to dissolve spices. Add potatoes and mix along with parsley and cilantro.
• Place chicken pieces back into pot without stirring around and bring to boil.
• As soon as the boil starts bring heat to lowest setting and simmer for 75 minutes covered.
• Let stand off heat for 10 minutes to let flavors rest and sauce to thicken.
• Serve on large platter with friends and pieces of french bread to dip in sauce and grab pieces of food.

ONE-POT MOROCCAN CHICKEN

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.

MOROCCAN CHICKEN

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.

MOROCCAN CHICKEN

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.

MOROCCAN CHICKEN THIGHS

Steps:

• In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.