MOROCCAN LEMON CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
- In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.
CASABLANCA CHICKEN
Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes
Provided by Norahs Girl
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CHICKEN CASABLANCA
Make and share this Chicken Casablanca recipe from Food.com.
Provided by weekend cooker
Categories Beans
Time 5h
Yield 1 meal, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions, ginger, and garlic in oil in skillet. (Reserve oil), and transfer to a slow cooker.
- Add carrots, and potatoes.
- Brown chicken over medium heat in reserved oil, and transfer to slow cooker.
- Mix gently with vegetables.
- Combine seasonings in a seperate bowl, and sprinkle over chicken and vegetables.
- Add`raisins, and tomatoes.
- Cover, and cook on high for 4-6 hours.
- Add sliced zucchini , beans, and parsley 30 minutes before serving.
Nutrition Facts : Calories 313.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 69, Sodium 518.3, Carbohydrate 32.3, Fiber 6.8, Sugar 9.1, Protein 27.1
CASABLANCA CHICKEN COUSCOUS
To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.
CHICKEN CASABLANCA
This is a savory dish with a hint of sweet. Very healthy and nutritious! Serve with long-grain white rice.
Provided by Chef Linscottsdale
Categories Soup
Time 1h35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a deep pot over medium heat.
- Cook chicken breasts in hot oil until browned on both sides, but still slightly underdone in the center, 3 to 5 minutes per side; remove to a cutting board to cool.
- Stir onion into the oil in the pot; saute until lightly browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Stir celery and carrot into the onion mixture; saute together until until the celery and carrot begin to soften, 2 to 3 minutes. Reduce heat to low, place a cover on the pot, and sweat the vegetable mixture until softened completely, about 10 minutes.
- Pour butternut squash soup and chicken broth into the pot; stir and bring to a simmer. Season the soup mixture with ras el hanout, cinnamon, salt, and pepper; stir. Replace cover to the pot and cook mixture at a simmer for 40 minutes.
- Cut the partially cooked chicken breasts into chunks; add to the soup mixture along with any juices that have collected on the cutting board. Stir peas and raisins into the soup mixture; simmer until the chicken pieces are no longer pink in the center, about 15 minutes more.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 44.5 g, Cholesterol 65.6 mg, Fat 12.4 g, Fiber 8.6 g, Protein 30.3 g, SaturatedFat 1.9 g, Sodium 1295.1 mg, Sugar 14 g
CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)
North African style chicken and rice from Maria Luisa Scott and Jack Denton Scott's book "Rice:More than 250 Unexpected ways to Cook the Perfect Food". They recommend serving it garnished with plain yogurt and a salad of tomato or avocado, or pineapple slices.
Provided by Acerast
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 793.5, Fat 49, SaturatedFat 15.3, Cholesterol 313.9, Sodium 636.9, Carbohydrate 53, Fiber 4.2, Sugar 7.8, Protein 37
CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)
I found this recipe on a Weight Watchers related website and knew I had to try it. The only non Core ingredient are 4 tablespoons of currants which spread over the entire dish are just 2 points or 1/2 point per serving. For Flex this is 7 points per serving.
Provided by justcallmetoni
Categories One Dish Meal
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
- Brown chicken in same pan over medium heat. Reserve in skillet.
- Add carrots, potatoes to crock pot.
- Place chicken on top of veggies.
- Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
- If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
- Add zucchini to the top.
- Cover and cook on HIGH for 4 to 6 hours.
- Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
- Serve over cooked rice or couscous.
CASABLANCA CHUTNEY CHICKEN
If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 567mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 6g fiber), Protein 26g protein.
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