Spiced Moroccan Chicken With Onions And Prunes Recipes

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MOROCCAN CHICKEN (WITH PRUNES)



Moroccan Chicken (With Prunes) image

Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus.

Provided by MellowMel

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon za'atar spice mix
800 g chicken thigh fillets, trimmed and halved
1 tablespoon oil
60 g butter
1 large onion, cut into wedges
1 cinnamon stick
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/2 cup pitted prune, halved
1 1/2 cups couscous

Steps:

  • Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
  • Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
  • Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
  • Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
  • About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.

Nutrition Facts : Calories 711.4, Fat 24.6, SaturatedFat 10.4, Cholesterol 199.9, Sodium 352.1, Carbohydrate 70.9, Fiber 5.3, Sugar 10.9, Protein 50.1

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES



Spiced Moroccan Chicken with Onions and Prunes image

Categories     Chicken     Herb     Onion     Sauté     Prune     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 3/4 cups chopped onions
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups canned low-salt chicken broth
1 cup pitted prunes
3 tablespoons fresh lemon juice
2 tablespoons honey
Chopped fresh cilantro

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
  • Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

SPICY MOROCCAN CHICKEN



Spicy Moroccan Chicken image

This high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 Calories, 31 grams of protein, 45 Carbs, 15g of fat, 2g saturated fat, 7g fiber. From USA Weekend.

Provided by BurtonFanatic

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cayenne pepper
1 1/3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon grated gingerroot
3 garlic cloves, crushed
1 cup fat-free low-sodium chicken broth
2 cups canned chopped no-salt-added whole tomatoes
2 cups canned chick-peas, rinsed
3/4 cup pitted kalamata olive, halved
1/2 cup raisins
2 tablespoons honey
1 bay leaf
1 tablespoon cinnamon
1/2 lemon, seeded, cut into 4 wedges

Steps:

  • In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
  • In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
  • Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
  • Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

MOROCCAN CHICKEN WITH KUMQUATS AND PRUNES



Moroccan Chicken with Kumquats and Prunes image

Categories     Chicken     Fruit     Prune     Saffron     Butternut Squash     Kumquat     Cinnamon     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
1 4-pound chicken, cut into 8 pieces
2 onions, chopped
1 1-pound butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon saffron threads
2 cups chicken stock or canned low-salt broth
4 ounces kumquats, quartered lengthwise, seeded
4 ounces pitted prunes
2 tablespoons honey
Freshly cooked rice or couscous
Chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
  • Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.)
  • Mound rice or couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4

Number Of Ingredients 9

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

Steps:

  • Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

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