Chicken Marrakesh Food

SLOW COOKER CHICKEN MARRAKESH

Steps:

• Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
• Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

MOROCCAN CHICKEN TAJINE

Steps:

• In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
• Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
• Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
• In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
• Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
• Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
• Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
• Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

CHICKEN MARRAKESH

Steps:

• Turn the slow cooker to high. Pour in orange juice or chicken broth. Add the cornstarch and stir until dissolved and no lumps remain. Stir in the honey. Measure in the spices and stir to blend.
• Pull the skin off the chicken and discard. Trim off excess fat. Place chicken in the spice broth and turn until richly coated. Position pieces bone-side up and push down in the broth. Chop the onion and scatter overtop. Use the back of a spoon to push onion into the broth. Scatter carrots on top. Pit and coarsely chop the olives and stir in.
• Cook on high for a maximum of 4 hours. Stir if you can after 3 hours so the carrots become immersed in the sauce.

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

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
• Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

MOROCCAN CHICKEN ONE-POT

Steps:

• Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
• Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
• Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
• Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
• Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
• Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
• Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

MARRAKESH CHICKEN & COUSCOUS

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through., Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.

CHICKEN MARRAKESH

Steps:

• The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
• Preheat oven to 350 degrees.
• Arrange chicken in single layer in 2 large, heavy shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
• Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
• Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.

CHICKEN MARRAKESH

Steps:

• combine first 6 ingredients into slow cooker.
• mix spices and sprinkle over the food, add tomatoes.
• cover and cook on high 4 hours.

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.