Moroccan Chicken And Rice Salad Food

MOROCCAN CHICKEN & RICE

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.

MOROCCAN CHICKEN AND RICE SALAD

Steps:

• Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together broth, orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

SPICY MOROCCAN RICE

Steps:

• Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
• Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
• Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

HOT MOROCCAN CHICKEN SALAD

Steps:

• Prepare grill or preheat broiler and broiler pan.
• Bring water to boil in saucepan.
• Stir in couscous and ½ teaspoon salt.
• Remove from heat and cover.
• Rub oil over chicken.
• Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
• Set aside ½ teaspoon paste in a large bowl for dressing.
• Rub remaining paste over chicken.
• Grill chicken until cooked through, about 6-7 minutes.
• DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
• Gradually whisk in oil, and then stir in onion.
• Toss dressing in yellow pepper, tomatoes and olives.
• Fluff couscous with fork and spoon onto serving plates.
• Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

MOROCCAN CHICKEN SALAD

Steps:

• Combine the chicken through parsley in a bowl.
• Stir together the yogurt through red pepper flakes and toss with the chicken mixture.

MOROCCAN CHICKEN SALAD

Steps:

• Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
• Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
• Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
• Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.

MOROCCAN RICE SALAD

Steps:

• In medium bowl, whisk together yogurt, oil, sugar and curry powder.
• Stir in rice, apples, green onions, raisins and chives and mix well.
• Season to taste with salt and pepper.
• Let stand 20 minutes or until flavors blend.
• Serve over lettuce.

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.