Casablanca Chicken Food

CASABLANCA CHUTNEY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

CASABLANCA CHICKEN COUSCOUS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

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.

CASABLANCA CHICKEN

Steps:

• Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
• Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
• For spice mix: Combine everything and store in a jar or bottle.

CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)

Steps:

• In a dutch oven, heat the butter and oil over medium heat.
• Evenly brown the chicken, seasoning with salt as you go.
• Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
• Return the thighs to the pot and spoon the rice between them.
• Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
• Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
• Stir in the tomatoes and pour over the chicken and rice.
• Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
• Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
• Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.