JEWISH FRENCH/MOROCCAN CHICKEN
A delicious one-pot wonder. Easy and delicious. This recipe was given to me by a French friend who brought the dish to work one day for lunch. It comes from a recipe book he bought on a trip to Morocco. I was very intrigued by the spicy, peppery, fruity aroma. The original contained much more fruit and honey but he recommended the levels I have here. This dish is delicious served in the authentic way on a bed of couscous but if you don't have any on hand rice will do. From the same book see my Chicken and Fennel #220204
Provided by Scott Hannigan
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in the olive oil. Remove chicken from pan.
- In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
- Replace the chicken.
- Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
- Cover and simmer slowly for at least an hour.
- In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
- Add the paste to the stew, stirring gently.
- Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
- During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.
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
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.
CROCK POT MOROCCAN CHICKEN
Cardamom and cinnamon unite with a variety of spices to produce a spicy, yet subtly sweet taste reminiscent of many Moroccan dishes. Serve over rice or couscous.
Provided by Crafty Lady 13
Categories Chicken
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat cooking oil in large frying pan on medium. Add onions garlic and gingerroot. Cook fo 5 to 10 minutes, stirring often, until onion is softened and starting to brown.
- Add chili powder, cardamom and cumin. Heat and stir for 1 to 2 minutes until fragrant. Transfer to 3 1/2 quart crock pot.
- Add chicken, white wine or broth, honey, cinnamon stick, and salt. Stir. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
- Stir orange juice into cornstarch in small bowl. Add to crock pot. Stir. Cook, covered, on high for about 15 minutes until boiling and thickened. Remove and discard cinnamon stick and cardamom pods.
- Sprinkle with almonds.
- Tip: To bruise cardamom, pounds pods with mallet or press with flat side of a wide knife to "bruise," or crack them open slightly.
Nutrition Facts : Calories 259.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 94.4, Sodium 148.2, Carbohydrate 20.5, Fiber 1.6, Sugar 13.7, Protein 23.6
MOROCCAN CHICKEN
The Chicken Cookery provided this yummy recipe. It is so very good on a cold winter day or a rainy Wednesday night....
Provided by Erica_Hildebrand
Categories Chicken Breast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Pour the oil into a Sauce pan over medium-high heat.
- Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft.
- Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
- Add chicken and chicken stock and cook over medium-high heat until liquid boils.
- Reduce heat to low, cover and cook for 25 minutes.
- Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
- To serve place layer couscous first.
- Then with a slotted spoon, arrange the chicken and vegetables around the couscous.
- Ladle broth over all, and if you want to you can sprinkle with raisins and slivered almonds.
Nutrition Facts : Calories 626.4, Fat 12, SaturatedFat 2.5, Cholesterol 38.4, Sodium 591.1, Carbohydrate 97.7, Fiber 9.7, Sugar 8.3, Protein 30.9
CHICKEN AND FENNEL
Make and share this Chicken and Fennel recipe from Food.com.
Provided by Scott Hannigan
Categories Stew
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
- Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
- Trim and clean the fennel bulbs. Cut into 4 pieces each.
- Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
- Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.
Nutrition Facts : Calories 386, Fat 23.9, SaturatedFat 3.9, Cholesterol 114.5, Sodium 986.5, Carbohydrate 14.5, Fiber 6, Sugar 0.1, Protein 29.5
MOROCCAN CHICKEN
Posting this for ZWT 2006, this is a nice spicy (but not TOO hot) chicken dish. Serve this with rice and/or Chapati bread. This goes together quickly and then simmers leaving you free to do other things.
Provided by JanetB-KY
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 21
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, cinnamon, curry powder and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes; taste for salt and pepper and season to taste.
- Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas, raisins if using 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 441.7, Fat 16.5, SaturatedFat 4.5, Cholesterol 96.8, Sodium 2317.7, Carbohydrate 32.8, Fiber 7.6, Sugar 6.3, Protein 40.5
CROCK POT MOROCCAN CHICKEN
Make and share this Crock Pot Moroccan Chicken recipe from Food.com.
Provided by Haversac
Categories Poultry
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray inside of large crock pot with cooking spray.
- Mix water, spices and lemon juice in a small bowl. Set aside.
- Layer ingredients in crock pot in this order:.
- onions.
- carrots.
- water mixture.
- chicken.
- olive oil.
- oranges.
- Cook on low for 8 hours.
- Serving Suggestion.
- Serve over rice or couscous.
Nutrition Facts : Calories 220.5, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 395.9, Carbohydrate 14.9, Fiber 2.4, Sugar 9.4, Protein 28.4
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