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 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 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 AND BARLEY PILAF
Make and share this Moroccan Chicken and Barley Pilaf recipe from Food.com.
Provided by Stephanie Z.
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
- Add garlic, cinnamon, cumin, and barley; stir to coat.
- Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
- When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
- Mix with barley.
- Serve with lemon wedges.
GRILLED MOROCCAN CHICKEN WITH RAISIN & ALMOND PILAF, COOL CU
Skinless chicken thighs are rubbed with Moroccan spices and then grilled for a smoky flavor. The chicken rests atop a bed of rice pilaf and is drizzled with a cool cucumber dressing and accompanied with a flat bread to complete the meal. I love this recipe because each component of spice, sweet, and cool complement one another so well as to create a meal to remember. My husband and I enjoy it as much as our kids, which makes it an excellent family meal, in addition to being exotic enough for company.
Provided by Fabulous Foodie
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- For the Grilled Moroccan Chicken, remove the skin and any fat and set aside.
- In a small bowl combine the red chili powder, 1 teaspoons of salt, 1 teaspoons of paprika, cumin, coriander, onion powder, cinnamon, cayenne pepper, and four minced garlic gloves. Stir to combine and drizzle with 1 tbs. of olive oil to create a paste.
- Using your hands, rub the mixture into the chicken completely coating each piece. Place in a re-sealable bag and refrigerate overnight or for at least 6 hours.
- Grill the chicken on a clean and oiled grill that is set to medium-high heat. Cook until the inside of the meat registers 160 degrees on a meat thermometer, approximately 6 minutes on each side.
- For the Raisin and Almond Pilaf, heat a medium saucepan over medium heat and add the remaining 1/2 tbs. of olive oil. Once hot add the remaining two minced garlic gloves, stirring constantly (30 seconds or so) before adding the raisins and almonds. Stir to combine and then add the rice, 1 teaspoons of salt, the chicken broth, and 1 1/2 cups of water. Stir and bring to a boil before lowering the heat to the lowest setting and covering for 20 minutes. Once done, fluff with a fork and add 2 tbs. each of the fresh parsley and cilantro.
- For the Cool Cucumber dressing, add the cucumber, sour cream, garlic powder, black pepper, 1/2 teaspoons salt, remaining 1/2 teaspoons of paprika, and the remaining 2 tbs. each of the fresh parsley and cilantro. Pulse until smooth and refrigerate for 30 minutes before serving.
- For the flat bread, in a bowl combine the flour, baking soda, and the remaining 1 teaspoons of salt. Slowly add the hot water gradually, combining the flour mixture and water with your hand. Stop adding water when the mixture become dough-like and you can roll it onto a floured surface. Knead the dough several time before rolling it out to 1/4 inch. thickness. Spray each side with a light coating of olive oil spray before grilling on medium heat for 2-3 minutes on each side. Once done, cut flat bread with a pizza cutter and serve with the meal.
Nutrition Facts : Calories 861.1, Fat 28.5, SaturatedFat 7.2, Cholesterol 108.6, Sodium 1995.3, Carbohydrate 112.7, Fiber 5.5, Sugar 5.5, Protein 36.9
BARLEY PILAF
A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Spinach
Time 1h5m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan.
- Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
- Stir in barley and cook, stirring frequently, until lightly browned.
- Add bouillon, water and pepper; heat to boiling.
- Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
- Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
- Meanwhile, wash spinach thoroughly.
- Steam 3 to 5 minutes.
- Remove from heat and stir into cooked barley mixture.
- Cook until heated through.
BARLEY MOROCCO
This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.
Provided by Steve P.
Categories Lunch/Snacks
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
- Bring to boil.
- Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
- Makes about 4 cups.
- TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
- Add onions, celery and garlic.
- Saute 3 to 4 minutes.
- Add remaining ingredients except cornstarch mixture and garnish.
- Bring to boil.
- Cover and simmer 10 to 15 minutes or until vegetables are tender.
- Stir in cornstarch mixture and cook, stirring, until thickened.
- Spoon barley around the edge of a deep platter.
- Pour vegetables into center.
- Garnish, if desired, and serve.
MOROCCAN CHICKEN PILAF
North African flavored rice cooked with chicken. From The Essential Rice Cookbook. You will need a casserole dish that can be used on the stove top as well as in the oven. A dutch oven works perfectly. A large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). If you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. In step 6, omit the chicken. In step 7, transfer to a large kettle. In step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.
Provided by Da Huz
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
- While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
- Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
- Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
- Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
- Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
- Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
- Stir in olives and serve.
Nutrition Facts : Calories 711.6, Fat 38.5, SaturatedFat 10.6, Cholesterol 191, Sodium 328.1, Carbohydrate 45.8, Fiber 4.5, Sugar 4, Protein 44.5
More about "moroccan chicken and barley pilaf food"
MOROCCAN CHICKEN RECIPES - TASTE OF MAROC
From tasteofmaroc.com
GRILLED MOROCCAN CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
24 MOROCCAN CHICKEN RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GRILLED MORORCCAN CHICKEN RECIPE - COOKING CLASSY
From cookingclassy.com
CHICKEN AND BARLEY PILAF - CANADA.CA
From canada.ca
MOROCCAN CHICKEN TAGINE, TRADITIONAL RECIPE
From moroccanzest.com
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
MOROCCAN SAFFRON CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN CHICKEN AND BARLEY PILAF - PLAIN.RECIPES
From plain.recipes
CHICKEN WITH SQUASH-BARLEY PILAF RECIPE | EATINGWELL
From eatingwell.com
CHICKEN PILAF - A SUPER TASTY ONE POT FEAST FROM COOK EAT WORLD
From cookeatworld.com
MOROCCAN CHICKEN AND BARLEY PILAF RECIPE - FOOD.COM
MEDITERRANEAN DIET RECIPES: MOROCCAN AND SPANISH CHICKEN …
From dummies.com
EASY MOROCCAN CHICKEN WITH LEMONS AND OLIVES - LOW CARB MAVEN
From lowcarbmaven.com
MOROCCAN CHICKEN, LENTIL & BARLEY SOUP ~ MAGNA WELLNESS
From magnawellness.ca
MOROCCAN CHICKEN - ERREN'S KITCHEN
From errenskitchen.com
PEARLED BARLEY PILAF SIDE DISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
MOROCCAN SPICED ROAST CHICKEN WITH BARLEY AND CAULIFLOWER SALAD
From mindfood.com
24 BEST BARLEY RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
ONE POT MOROCCAN SPICED CHICKEN PILAF - SHEMINS
From shemins.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MOROCCAN CHICKEN AND BARLEY PILAF RECIPE - FOOD.COM
MOROCCAN CHICKEN PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
MOROCCAN CHICKEN & RICE - JULIA'S CUISINE
From juliascuisine.com
RECIPES FOR MOROCCAN CHICKEN PILAF
From cooktime24.com
MOROCCAN BARLEY AND ROASTED VEGETABLE PILAF (4 PTS - RECIPES FOR …
From theskinnycook.activeboard.com
RECIPE - MOROCCAN CHICKEN, LENTIL & BARLEY SOUP
From lcbo.com
FOODCOMBO
HERB ROASTED CHICKEN WITH CRANBERRY BARLEY PILAF
From chicken.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROMANIAN PILAF RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MOROCCAN CHICKEN AND BARLEY + VIDEO | SILK ROAD RECIPES
From mastercook.com
MOROCCAN CHICKEN PILAF- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love