Moroccan Chicken Recipe With Rice Food

MOROCCAN CHICKEN TAGINE

Steps:

• Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
• Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
• Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
• Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
• Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
• Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
• Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.

MOROCCAN CHICKEN RECIPE WITH RICE

Steps:

• In a small bowl, whisk together all of the ingredients for the Moroccan seasoning until well-combined.
• Liberally season the chicken breast on both sides with the Moroccan blend until fully coated.
• Melt butter (or olive oil) in a skillet over medium high heat. Once melted, add the chicken. Sear for 3-4 minutes per side, until browned.
• Remove chicken from skillet and set aside. Add the rice to the skillet over medium-high heat and stir. Cook 1-2 minutes until toasted. It will give off a slightly nutty aroma at this point.
• Add the broth to the pan with the rice and whisk to scrape up the browned bits on the bottom of the pan. Increase heat to high and bring to a boil.
• Once rice is boiling, give it a final stir, add the thyme, and reduce heat to low. Cover and cook for 10 minutes.
• After 10 minutes has passed, remove the lid from the pot and stir the lemon juice into the rice, then place chicken breasts and olives on top of the rice.
• Cover and cook for an additional 10 minutes, then remove from heat, let cool slightly, garnish with cilantro and lemon wedges, and serve!

MOROCCAN CHICKEN TAJINE

Steps:

• In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
• Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
• Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
• In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
• Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
• Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
• Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
• Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

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.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

MOROCCAN CHICKEN 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 2 3/4 cups 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.

MOROCCAN STYLE SPICY CHICKEN & RICE - 25 MINUTES TO MAKE!

Steps:

• Coat chicken with the ras el hanout. Fry the onion in butter until soft.
• Add the chicken, then cook for a few mins more.
• Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
• Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
• Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.

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.

MOROCCAN CHICKEN

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
• Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

MOROCCAN RICE

Steps:

• Rinse rice under cold water until water runs clear; drain.
• Place rice in a microwave-safe rice cooker or bowl.
• Add enough stock until it covers the rice by 2cm.
• Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
• Cook on Medium/500watts/50% for a further 7 minutes.
• Remove from microwave and set aside.
• Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
• Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
• Add raisins, orange rind and juice.
• Cook on high for 1 minute.
• Add the nut mixture and coriander to the rice and stir gently to combine.
• Taste and season with salt and pepper.

EXOTIC AND SWEET MOROCCAN CHICKEN WITH SPICY RICE

Steps:

• Cut the chicken breast into largish bite-sized portions.
• Mix the flour with the cinnamon, confectioner's sugar, ginger, salt and pepper to taste.
• Dredge the chicken pieces in the flour mixture.
• Fry in shallow oil until browned and cooked through, turning once.
• Keep warm in a low oven.
• Saute the chile peppers, mushrooms and onion in oil until softened and golden.
• Add the cooked basmati rice and continue sauteing until cooked through.
• Add the salt and pepper to taste.
• Spread the rice and a large platter.
• Top with a pyramid of chicken pieces.
• Garnish with fresh cilantro (coriander), if desired.

MOROCCAN CHICKEN WITH GOLDEN RICE

Steps:

• Prepare rice according to directions on package.
• When cooked, set aside and keep warm.
• Preheat oven to 375°. Dredge chicken in flour.
• In large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.
• Add chicken breast; brown well on both sides and remove from pan. Set aside.
• Pour excess grease from skillet and wipe clean with paper towel.
• Add remaining olive oil and butter to skillet. Heat over medium high heat. Add shallots and capers; sauté for 30 seconds.
• Add lemons, coconut milk and sugar. Bring to a boil for about 1 minute.
• Spread yellow rice in the bottom of an ovenproof dish.
• Place chicken on top of rice.
• Pour coconut milk mixture over top.
• Bake for about 15 minutes or until chicken is cooked through, depending on the size of your breasts.
• Serve hot.

MOROCCAN CHICKEN ON SAFFRON RICE (WW)

Steps:

• In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
• Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
• Remove from heat; keep warm.
• Meanwhile, in large nonstick skillet, heat oil; add chicken.
• Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
• Remove chicken from skillet; set aside.
• In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
• Add tomatoes and broth; bring liquid to a boil.
• Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
• Return chicken to skillet; stir in orange sections.
• Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
• Spoon warm rice mixture onto serving platter.
• Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
• SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
• PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.