MOROCCAN CHICKEN PASTA
This Moroccan chicken pasta is so hearty and flavorful while not being heavy with its gorgeous spice mixture and light sauce!
Provided by Jeanie and Lulu's Kitchen
Categories Main Course
Time 45m
Number Of Ingredients 21
Steps:
- First, get a pot of water on to boil for the pasta. Salt it generously. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add the diced chicken and let it cook through completely for about 4-5 minutes. While it cooks, season it well with 1 teaspoon of the Ras el Hanout blend, turmeric, coriander, cumin, paprika, cinnamon, 1 pinch of salt and 1 pinch of black pepper. When it is done cooking, remove it to a plate. Add in the frozen butternut squash and let it start to soften for a couple of minutes. Then stir in the onion, garlic, cilantro and cashews. Let them get fragrant for a few more minutes, then sprinkle in the flour. This will thicken everything, let it cook off for a couple of minutes.
- Finally pour in the wine, chicken stock and milk and stir it well. Add in the remaining 1/2 teaspoon of Ras el Hanout, pinch of salt and pinch of pepper, along with the raisins. Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes. Meanwhile, the water should be boiling. Let it cook until tender for about 8 minutes or so and then drain it. Stir it in with the yummy sauce. Scoop into pretty bowls and serve immediately! Enjoy!!
Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 61.9 g, Protein 30 g, Fat 8.7 g, SaturatedFat 1.6 g, Cholesterol 107 mg, Sodium 412 mg, Fiber 2.4 g, Sugar 7.5 g
MOROCCAN LEMON CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
- In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
SLOW-COOKED MOROCCAN CHICKEN
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.
MOROCCAN CHICKEN
This is from my Eat Well, Stay Well cookbook. Easily doubled and put in the freezer for make-ahead cooking. Don't let the long list of spices scare you. It is easy to make! Serve with cous cous.
Provided by dicentra
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
- Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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
RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Provided by Pasta-Bella
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
- Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
- Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
- Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
- Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
- Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
- Serve with white rice or other grain of choice.
Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4
MOROCCAN PASTA SALAD WITH CHICKEN
This is a simple Moroccan spiced pasta salad. Sometimes I use frozen peas & add them to the pasta while it is boiling.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 10m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix the olive oil, mayo, & spices together in a small bowl.
- Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
- Serve cold.
Nutrition Facts : Calories 524.4, Fat 13.7, SaturatedFat 2.7, Cholesterol 168.2, Sodium 332.9, Carbohydrate 71.6, Fiber 6.6, Sugar 6.9, Protein 27.2
MOROCCAN CHICKEN AND PASTA BAKE
For a tasty supper try this North African-inspired one-pot recipe for chicken, tomatoes and tiny pasta shapes.
Provided by English_Rose
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- Put the cherry tomatoes in a large roasting tin and nestle the chicken thighs and garlic cloves among them. Drizzle over the olive oil, season with sea salt and freshly ground black pepper, and bake for 15 minutes.
- Scatter the onion slices over the chicken and continue baking for 5 minutes. Meanwhile, heat the chicken stock until steaming hot in a saucepan or microwave.
- Remove the roasting tin from the oven and stir in the pasta, cinnamon, cumin, orange zest and juice, and the hot stock. Season lightly again, then return to the oven and bake for a further 15-20 minutes, until the pasta is cooked and all the liquid has been absorbed.
- Stir the chopped parsley through the chicken and serve straight from the roasting tin.
Nutrition Facts : Calories 703.5, Fat 24, SaturatedFat 6.4, Cholesterol 105.9, Sodium 443.6, Carbohydrate 80.7, Fiber 4.3, Sugar 9, Protein 38.9
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- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
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