MOROCCAN-SPICED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
- Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
- Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams
MOROCCAN BAKED CHICKEN THIGHS
There are a million-and-one ways to bake chicken thighs, but a simple Moroccan spice blend definitely "spices" things up.
Provided by Kate Bennert
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 °F
- For the spice mix: Toast the coriander and cumin seeds in a small skillet until golden and fragrant
- Remove to a spice grinder and let cool
- To the spice grinder add the crushed red pepper flakes and coarse black pepper
- Process in the spice grinder until well ground and blended
- Remove to a small bowl and add the rest of the ingredients for the spice mix
- This can be stored in an airtight container for future use as you will not need it all for one dinner
- Remove the chicken thighs from their packaging and pat dry with paper towels
- Season liberally with salt and let come up to room temperature (about 20 minutes)
- Meanwhile, mix 1 tablespoon of the spice mix with the date syrup or honey and the EVOO
- In a foil-lined rimmed baking sheet, toss the chicken thighs and onions with the spice mixture and spread out evenly with the skin up
- Sprinkle lightly with a little more of the spice mix
- Bake until browned, 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 °F
- (Check the chicken after 20 minutes, if it seems like the skin might be getting too dark, tent with foil or turn the oven down to 350 °F for the remainder of the cooking time
- )
MOROCCAN-SPICED CHICKEN
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
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.
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
MOROCCAN CHICKEN THIGHS
Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.
Provided by Scott Heddle
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
- Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
- Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
- Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
- Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g
MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful paired with grilled seafood, meat, or tempeh, and it's great on its own too!
Provided by Steven R. Gundry, MD
Categories HarperCollins HarperCollins Dinner Chicken Grains Dairy Free Wheat/Gluten-Free Quick & Easy
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
- Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
- Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
- Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
- Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.
SPICY MOROCCAN RICE WITH CHICKEN RECIPE
Moroccan Rice with Chicken is a spicy, sumptuous one pot meal with an eclectic mix of spices. Moroccan food emphasizes on fresh ingredients and aromatic spice blends. The slow cooking method infuses the rich flavour of the spices into the rice. Juicy chicken thighs are marinated in Moroccan Spice blend and is then cooked along with rice retaining its aroma and essence. Replace water with chicken broth for added flavor. Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with Pomegranate Mint Cocktail Recipe and a Rich Chocolate Cheesecake Recipe as dessert. If you like this recipe, here are a few more Moroccan recipes to try Moroccan Style Vegetable Stew Recipe Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe Moroccan Baked Fish Recipe Spicy Moroccan Eggs Recipe
Provided by Shalini R
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 16
Steps:
- To prepare Spicy Moroccan Rice With Chicken Recipe, we will first make the spice mix.
- In a mixer jar, combine the cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chilli powder, ground allspice, ground cloves and grind to a fine powder to make the Moroccan Spice Blend.
- Mix the chicken pieces with about 2-3 tablespoons of Moroccan spice blend and a little water and keep aside for 30 minutes.
- Heat butter in pressure cookeron medium heat and add sliced onion. Saute until soft and transparent.
- Add the marinated chicken pieces. Saute and cook for about five minutes in medium heat.
- Take the uncooked rice and add to the chicken mix. Toss for a couple of minutes and add chicken broth and chickpeas.
- Pressure cook until one whistle and allow the pressure to release naturally.
- Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with Pomegranate Mint Cocktail Recipe and a Rich Chocolate Cheesecake Recipe as dessert.
MOROCCAN-SPICED ROAST CHICKEN
This Moroccan-spiced roast chicken is seasoned with paprika, cumin, red pepper flakes, cinnamon, and then cooked on a bed of sweet potatoes, cauliflower, and red onions.
Provided by Kristine Kidd
Categories Mains
Time 1h55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F (232°C). Slick a heavy large rimmed baking sheet--preferably not a roasting pan, but if you do use a roasting pan, make it a big one--with a little oil.
- Pull out and discard the fat and giblets from the cavity of the chicken. Pat the chicken very dry with paper towels. Starting at the edge of the main cavity, slide a finger under the skin over each breast half, making a pocket between the skin and meat. Rub a total of 1 tablespoon of salt over the chicken skin and toss a little salt inside the cavity. Sprinkle the chicken generously with black pepper.
- In a small bowl, mix the paprika, cumin, pepper flakes, and cinnamon. Set aside 2 1/2 teaspoons of the spice mixture for the vegetables. The rest is for the chicken. Finely grate the zest from the lemon, cut the lemon into quarters, and mix the zest into the spices for the chicken. Gradually mix in 2 tablespoons of olive oil to make a paste. Spread a little of the paste inside the cavity, slather some of it under the skin over the chicken breasts, and rub the rest of the paste all over the outside of the chicken. Toss the lemon quarters inside the cavity. Tie the legs together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. Keep an eye on it and if it browns too quickly cover it loosely with a sheet of foil.
- Tie the legs together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. Keep an eye on it and if it browns too quickly cover it loosely with a sheet of foil.
- Meanwhile, cut the sweet potatoes in half crosswise, and then quarter each half lengthwise to create wedges. Combine the sweet potatoes, cauliflower, and onion in a bowl. Add the remaining 3 tablespoons oil and toss to coat. Add the reserved spice mixture, sprinkle with 1/2 teaspoon each salt and pepper, and toss to coat.
- After the chicken has been roasted for 30 minutes, remove it from the oven. Tilt the sheet pan and spoon off most of the fat. Return the chicken to the center of the sheet and spoon the vegetables around it. Return the pan to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C), about 40 minutes longer, depending on the size of the bird. (Note: the bird will take longer to roast if the legs have been tied together. It will also take longer if you ended up with a behemoth bird that's closer to five pounds than four.) If the skin is getting too dark before the meat is done, reduce the oven temperature to 425°F (218°C).
- Arrange the chicken on a platter and let rest for 10 minutes. Carve the chicken and serve with the vegetables.
Nutrition Facts : ServingSize 1 portion, Calories 505 kcal, Carbohydrate 26 g, Protein 25 g, Fat 35 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 155 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 26 g
HEALTHY 30-MINUTE INSTANT POT MOROCCAN CHICKEN
Healthy 30-minute Instant Pot Moroccan Chicken is a fast, easy, and dressed up dinner for busy weeknights!
Provided by Marlynn Schotland
Categories 30-minute meal Instant Pot meal Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
- Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
- Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
- Press SAUTE mode on the Instant Pot.
- Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
- Add remaining 1 tablespoon olive oil to the bottom of the pot.
- Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
- Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
- Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
- Press POULTRY (or Manual) and set time to 10 minutes.
- Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
- Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
- Chicken is done when a thermometer inserted into the meat registers 165° F.
- Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
Nutrition Facts : Carbohydrate 29 g, Protein 21 g, Fat 25 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 96 mg, Sodium 491 mg, Fiber 3 g, Sugar 6 g, Calories 425 kcal, UnsaturatedFat 17 g, ServingSize 1 serving
CINNAMON-SPICED MOROCCAN CHICKEN
This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
- Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
- Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.
Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g
SPICY MOROCCAN CHICKEN
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
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.
CINNAMON-SPICED MOROCCAN CHICKEN
Cinnamon, cumin and ginger add authentic Moroccan flavor to boneless chicken thighs in this entree that's ready in less than 30 minutes.
Provided by Annacia
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish.
- Coat both sides of chicken with spice mixture.
- Heat oil in large skillet on medium heat.
- Add chicken and cook 3 minutes per side or until golden brown.
- Mix remaining 1 tablespoon flour and broth; add to skillet.
- Bring to boil.
- Stir in dates and almonds.
- Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.
- Serve over couscous or rice.
Nutrition Facts : Calories 254, Fat 11.2, SaturatedFat 1.6, Cholesterol 57.3, Sodium 396.9, Carbohydrate 22.5, Fiber 3.4, Sugar 14.7, Protein 17.7
MOROCCAN CHICKEN AND BARLEY + VIDEO
Chicken and barley is a hearty, healthy meal with Moroccan flair! Make this North African recipe for spice-rubbed chicken in just one pan!
Provided by Kevin
Categories main dishes
Time 1h45m
Number Of Ingredients 17
Steps:
- Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.
Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Protein 32 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 938 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
MOROCCAN CHICKEN & RICE
Why not spice up your dinner with this Moroccan Chicken & Rice dish. I can't tell you how tasty it is, so you'll just have to try it for yourself!
Provided by Julia Pinney
Categories Main Course
Time 2h5m
Number Of Ingredients 22
Steps:
- First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight.
- Preheat oven to 350 degrees F.
- Remove chicken from fridge when ready to cook. Heat 1 tablespoon of olive oil in a large ovenproof skillet over the stove top. Add the chicken, the meaty side down. Cook for about 5 minutes until browned and flip over cooking the other side for a further 5 minutes or so. Reduce heat to low, add the 1/4 cup/60 ml of chicken stock, cover and leave to cook for a further 10 minutes. Remove chicken from pan and transfer to a plate.
- In the reserved pan, add the remaining olive oil, garlic and onion. Stir for for a minute and add the turmeric and coriander. Stir well. Leave to cook until the onions are softened, about 5 minutes. Add the rice and stir well until the rice is completely coated, about 2 - 3 minutes. Evenly pour over all the stock and give a quick stir.
- Arrange the chicken over the dish, cover and put in the oven for further 20 minutes or until the rice has absorbed all the liquid. Remove from oven and leave a few minutes before serving.
- Fluff rice with a fork before serving.
- I recommend serving this dish with lime wedges, Greek yogurt and fresh coriander.
Nutrition Facts : ServingSize 1 serving, Calories 621 kcal, Carbohydrate 61 g, Protein 28 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 115 mg, Sodium 309 mg, Fiber 2 g, Sugar 3 g
MOROCCAN CHICKEN THIGHS
My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.
Nutrition Facts : Calories 644 calories, Fat 24g fat (6g saturated fat), Cholesterol 174mg cholesterol, Sodium 685mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 4g fiber), Protein 57g protein.
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
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.
MOROCCAN SPICE RUB
If there's a commercially prepared North African-inspired spice rub that you like, feel free to use it instead for the Moroccan Grilled Chicken Sandwiches.
Provided by Stu Stein
Yield Yields about 1/4 cup.
Number Of Ingredients 11
Steps:
- In a small bowl, stir together all the ingredients. Cover the bowl. Stored in an airtight container, the spice rub will keep at room temperature for up to six months.
More about "cinnamon spiced moroccan chicken food"
MOROCCAN-STYLE ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 4-6Total Time 1 hr 30 minsCategory Family One-Pan RecipesCalories 301 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
- Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked.
MOROCCAN SPICED CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- 1. In a food processor, blitz all the ingredients (except the chicken) to a fine paste, then smear over the chicken pieces. Cover and marinate overnight.
- 3. Spread the chicken in a small roasting tray (or earthenware dish) skin-side up with all the paste and bring to room temperature. The chicken needs to be quite snug in the roasting pan so that it 'wet roasts' and does not dry out.*
- 4. Pour 500ml of water into the tray. Roast for 20 minutes, reduce the temperature to 160 degrees and cook for another one hour and 15 minutes.
BEST MOROCCAN CHICKEN RECIPE (TUTORIAL) | THE ...
From themediterraneandish.com
4.9/5 (70)Calories 374 per servingCategory Entree
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
MOROCCAN-SPICED ROASTED CHICKEN LEGS - JESSICA SEINFELD
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MOROCCAN SPICED CHICKEN OVER COUSCOUS - FRESH OFF THE GRID
From freshoffthegrid.com
5/5 (2)Total Time 20 minsCategory Main CourseCalories 572 per serving
- Coat the chicken thighs with ras el hanout and salt. Heat a tablespoon of oil in a skillet over medium heat and add the chicken. Cook until the internal temperature reaches 165F, turning once, about 5-6 minutes on each side (timing will be dependent on how thick the thighs are).
- Add ⅓ cup water, oil, salt, and the couscous to the pan, cover, and remove from the heat. Let the couscous steam for 5 minutes, until tender.
SPICY MOROCCAN CHICKEN WITH LEMON COUSCOUS RECIPE ...
From deliciousmagazine.co.uk
Cuisine Moroccan RecipesTotal Time 25 minsCategory Apricot RecipesCalories 498 per serving
- Gently heat the oil in a casserole over a medium-high heat, add the onion and cumin and fry for 3-4 minutes. Add the garlic and fry for 1 minute. Stir in the harissa and fry for 1 minute. Add the chicken, gravy, romatoes, sugar and chickpeas.
- Season, bring to the boil and simmer for 5 minutes. Stir in the lemon juice, yogurt and coriander.
- Meanwhile, put the couscous in a large bowl, add the lemon zest and juice, and the oil. Season and stir, add enough stock to cover by 1cm, then cover with cling film for 5 minutes. Fluff up, stir in the mint and almonds and serve with the chicken.
MOROCCAN CHICKEN THIGHS - A CEDAR SPOON
From acedarspoon.com
4.4/5 (95)Category Dinner, ChickenServings 4Total Time 55 mins
- In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
- Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
- In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
ROASTED MOROCCAN-SPICED GRAPES AND CHICKEN RECIPE
From myrecipes.com
5/5 (9)Total Time 52 minsServings 4Calories 406 per serving
- Combine onion, carrots, and 1 tablespoon oil in a bowl; toss well. Arrange carrot mixture on 1 preheated pan; sprinkle with 1/4 teaspoon salt. Bake at 450° for 10 minutes.
- Combine 3/8 teaspoon salt, 1/4 teaspoon black pepper, and next 4 ingredients (through red pepper) in a small bowl. Sprinkle chicken evenly with spice mixture. Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 5 minutes or until browned and skin is crisp. Remove chicken from pan. Add chicken to vegetable mixture, skin side up. Bake at 450° for 20 minutes or until chicken is done and vegetables are tender.
- Combine remaining 1 teaspoon oil, grapes, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, and olives in a medium bowl; toss well. Place grape mixture on remaining preheated jelly-roll pan. Bake at 450° for 15 minutes or until grapes are charred and beginning to soften, stirring occasionally. Place 1/2 cup vegetable mixture and 1/2 cup grape mixture on each of 4 plates. Top each serving with 1 chicken thigh. Sprinkle with parsley.
MOROCCAN-SPICED CHICKEN AND COUSCOUS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Estimated Reading Time 1 minCategory Dinner Party, Easy Chicken, Dinner, Main Dish
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 40 minsServings 8Calories 406 per serving
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
- Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
CINNAMON SPICED MOROCCAN CHICKEN RECIPE - SCHWARTZ
From schwartz.co.uk
Cuisine MoroccanServings 4
- Mix 1 tbs of the flour, the spices, Garlic and the Sea Salt in a shallow dish. Coat both sides of the chicken with the spice mixture.
- Heat the oil in a large frying pan on a medium-heat. Add the chicken and cook for 3 minutes on each side or until golden brown.
- Mix the remaining flour and chicken stock and add to the pan. Bring to the boil, stir in the dates and almonds (as well as vegetables if desired). Reduce the heat to low, cover and simmer for 8-10 minutes, or until chicken is cooked through and the vegetables are tender (if added).
MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 Category Whole ChickenServings 4Total Time 1 hr 30 mins
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper.
- Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
MOROCCAN CHICKEN RECIPE BY TAHIR CHAUDHRY - KFOODS RECIPES
From kfoods.com
- Add all spices, lemon zest and 2 cup chicken stock and cook until chicken is done and becomes a thick gravy.
MOROCCAN-SPICED CHICKEN LENTIL STEW RECIPE - EATINGWELL
From eatingwell.com
- In a large bowl, combine chicken, garlic, cumin, coriander, pepper and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.
- Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting after 7 to 8 hours. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onion.
MOROCCAN-SPICED CHICKEN SKEWERS - FOOD | DRINK | RECIPES
From waitrose.com
3/5 (39)Total Time 55 minsServings 4Calories 692 per serving
CHICKEN TAGINE RECIPES - BBC GOOD FOOD
SPICED MOROCCAN COURGETTE STEW | MOROCCAN RECIPES | GOODTOKNOW
From goodto.com
3.6/5 (182)Category Dinner,Lunch,Main CourseCuisine MoroccanTotal Time 30 mins
SPICED MOROCCAN CHICKEN WRAP - THE COZY APRON
From thecozyapron.com
Reviews 34Estimated Reading Time 5 mins
MOROCCAN SPICED CHICKEN | MOROCCAN ROAST ... - EAT THE LOVE
From eatthelove.com
Servings 4Estimated Reading Time 6 mins
GRILLED MOROCCAN CHICKEN RECIPE - MCCORMICK
From mccormick.com
Cuisine MoroccanCategory EntreesServings 6
MOROCCAN SPICED CHICKEN SOUP RECIPE - BITE ME MORE
From bitememore.com
Servings 6Estimated Reading Time 1 min
MOROCCAN RECIPES AND MIDDLE EASTERN RECIPES | NEW YORK ...
From nyshuk.com
MOROCCAN CHICKEN RECIPES - TASTE OF MAROC
From tasteofmaroc.com
MOROCCAN-SPICED CHICKEN WITH DATES AND AUBERGINES | GUEST ...
From nigella.com
MOROCCAN BAKED CHICKEN - MEDITERRASIAN
From mediterrasian.com
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