BRAISED MOROCCAN CHICKEN (D'JEJ MHAMAR)
This is a popular dish made with preserved lemons in all Moroccan homes and is also served at weddings. Each home makes slight changes in the recipe. This one I learned from a cook in my mother-in-law's home. Moroccans eat off a communal plate. This chicken is served on a single plate in the center of the table (at weddings you will see four chickens on one large platter), eaten with crusty bread and no utensils. You, of course, can use your knife and fork!
Provided by saraht1
Categories World Cuisine Recipes African North African Moroccan
Time 1h55m
Yield 8
Number Of Ingredients 19
Steps:
- Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.
- Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.
- Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.
- Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.
- Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.
- Spread the sauce on a platter and place chicken on top.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 23.7 g, Cholesterol 66.2 mg, Fat 21.1 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 4.7 g, Sodium 1219.1 mg, Sugar 3.5 g
MOROCCAN BRAISED CHICKEN
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!
Provided by Baby Kato
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
- In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
- Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
- Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
- Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9
MOROCCAN BRAISED CHICKEN
The prunes and spices are what makes this Moroccan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
- Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
- Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.
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- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
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