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-STYLE GRILLED CHICKEN BROCHETTES
I got this recipe from a Low Calorie better Homes and Gardens (Spring 1998) I'm really not a low calorie kind of person (I should be...) but this is a delicious meal. Enjoy! Preparation time includes 2 hour marinating time.
Provided by MsPia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
- Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
- Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
- Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
- Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.
Nutrition Facts : Calories 199.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 210.8, Carbohydrate 9.3, Fiber 0.2, Sugar 8.7, Protein 25.2
MOROCCAN CHICKEN BROCHETTES RECIPE - (4.8/5)
Provided by Jaymers
Number Of Ingredients 9
Steps:
- 1. Combine garlic, parsley, cumin, paprika, red pepper flakes and oil in a small bowl. 2. Add seasoning to chicken. Season with salt. Cover and chill at least 2 hours (and up to 2 days, the longer the better). 3. Prepare grill for medium-high heat and oil grate. 4. Thread chicken onto skewers. 5. Grill, turning occasionally, until cooked through, 8 - 12 minutes. 6. Serve with pita bread, tomatoes and mint if desired.
MOROCCAN CHICKEN BROCHETTES
Provided by Anissa Helou
Categories Chicken Garlic Summer Grill Grill/Barbecue Parsley Cumin Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Garlic Sauce:
- Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
- Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
- Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
- Chicken:
- Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
- Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
- Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
GRILLED MOROCCAN CHICKEN THIGHS
Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
Provided by zeldaz51
Categories Chicken Thigh & Leg
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
- Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
- To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
- Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.
Nutrition Facts : Calories 832.3, Fat 60, SaturatedFat 14.4, Cholesterol 236.9, Sodium 217.9, Carbohydrate 22.1, Fiber 2.2, Sugar 17.7, Protein 51.3
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