MOROCCAN CHICKEN (SHEET PAN)
Quick and easy sheet pan dinner with a lovely spice mix
Provided by Sheena Strain
Categories Main Course
Time 1h1m
Number Of Ingredients 16
Steps:
- Preheat your oven to 400° F
- Mix the olive oil, Ras El Hanout, garlic, salt, pepper, and lemon juice together and add the chicken and marinate in the fridge for 30 minutes to 1 hour.
- Line a half sheet pan with parchment (note 1)
- Toss the chopped vegetables in a little olive oil, salt, and pepper so that they are evenly coated in the oil and set aside.
- Place the marinated chicken onto the lined sheet pan and bake for 25 minutes, then remove from the oven and add the vegetables and cook for a further 15 - 20 minutes, or until chicken is fully cooked.
- Serve with a sprinkle of toasted almonds, natural yoghurt and garnish with cilantro.
Nutrition Facts : Calories 755 kcal, Carbohydrate 12 g, Protein 48 g, Fat 56 g, SaturatedFat 14 g, Cholesterol 283 mg, Sodium 943 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
MOROCCAN CHICKEN AND VEGETABLES
Couscous, the traditional accompaniment to many North African dishes, is a tiny semolina pasta, available in most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. Cut chicken breast in half, removing and discarding cartilage in center. Cut chicken into 1-inch cubes and place in a medium bowl. Add onions, celery, tomatoes, zucchini, raisins, parsley, and mint and set aside.
- In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture and toss to combine.
- Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
- Fold the pieces of aluminum foil in half crosswise and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet and bake for 18 minutes. Divide couscous between 2 bowls. Open packets, arrange contents over couscous, and serve immediately.
Nutrition Facts : Calories 463 g, Cholesterol 72 g, Fat 7 g, Fiber 2 g, Protein 34 g, Sodium 1237 g
MOROCCAN CHICKEN
Spice up your evening with this simple chicken supper
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
EASY MOROCCAN CHICKEN WITH VEGETABLES
This has a taste similar to a tagine, but is a lot less work. There are many similar recipes on zaar, but none with this combination of flavors. It's my own creation.
Provided by Jeri Roth Lande
Categories Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Heat a couple Tbsp olive oil (enough to cover the bottom of the pan) in a Dutch oven.
- Add onions and cook until wilted.
- Add the cinnamon, paprika and cumin and stir.
- Add honey and stir.
- Add raisons and water.
- Bring to a boil.
- Add Italian green beans and squash and mix.
- Place the chicken skin side down on top of the vegetables.
- Bring liquid in the pan back to a boil.
- Put pan in the preheated oven and bake uncovered.
- Turn over chicken after 45 min - 1 hours.
- Continue baking until chicken is browned, about 2-2½ hours total.
Nutrition Facts : Calories 804.9, Fat 42, SaturatedFat 11, Cholesterol 172.5, Sodium 175.8, Carbohydrate 64.6, Fiber 6.4, Sugar 42.1, Protein 47
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