Moroccan Chicken Soup With Apricot Couscous Food

MOROCCAN CARROT & CHICKPEA SALAD

Steps:

• In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
• To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
• Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

MOROCCAN CHICKEN COUSCOUS

Steps:

• In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
• Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
• Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

ONE-POT HARISSA CHICKEN

Steps:

• Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
• Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

BASIC CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

CHICKEN AND APRICOT STEW WITH COUSCOUS

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add the chicken, and cook until browned, about 4 minutes per side. Transfer to a paper-towel-lined plate. Pour off all but 2 tablespoons oil.
• Reduce heat to medium; add onion. Cook, stirring occasionally, until lightly browned, about 7 minutes. Add garlic; saute briefly. Add apricots, cinnamon, saffron, ginger, coriander, 2/3 cup water, and 2 tablespoons honey; season with salt.
• Return chicken to skillet; bring to a simmer. Cover, reduce heat to low, and cook until chicken is cooked through and liquid is thickened, 45 to 50 minutes. (If sauce has not thickened, transfer chicken to a platter and place it into an oven preheated to 200 degrees to keep warm. Reduce sauce to desired consistency.) Add remaining 2 tablespoons honey and salt to taste. Pour over chicken on platter.
• Meanwhile, in a medium saucepan, bring stock to a boil. Place couscous and butter in a medium bowl. Pour stock over couscous; cover with plastic wrap. Let stand until the couscous absorbs all the stock, about 5 minutes. Fluff with a fork, and season with salt. Stir in almonds. Serve couscous with chicken, and garnish with sesame seeds.

MOROCCAN CHICKEN COUSCOUS

Steps:

• At home: Place the couscous, apricots, almonds, ras el hanout, and salt in a resealable bag. Pack along with the olive oil packets (or small container of oil), chicken pouch, and True Lemon.
• At camp: Bring ~5oz water and oil to a boil in your cookpot. Add the couscous, apricots, nuts, spices, and True Lemon to the pot. Give it a big stir to combine, add in the chicken, then cover and remove from heat. Let stand for 5 minutes. Fluff with a fork or spoon and dig in!

MOROCCAN CHICKEN WITH VEGETABLES AND DRIED APRICOTS

Steps:

• Make the spice mix: In a small bowl, stir the spices together.
• Prepare the chicken: Cut it into 1-inch (3 cm) cubes. Rub with the ½ of the spice mix, oil and season to taste with salt and pepper. Set aside (if you have time, you can leave the chicken to marinate for a few hours or overnight in the fridge).
• Prepare the vegetables: dice the onion, cut the garlic into thin slices, carrot into thin, about 1/16-inch (1-2 mm) slices, bell peppers into 1/4-inch (0.5 cm) stripes, zucchini into 1/4-inch (0.5 cm) half-slices, apricots into small pieces (approx. ½-¼-inch / 0.5-1 cm pieces).
• Cook the onions and garlic: heat 1 Tbsp of oil in a big frying pan. Add the onions and a small pinch od salt. Cook the onions over medium-low heat until soft, stirring from time to time. Add the garlic and cook for 30 seconds. Transfer the onions and garlic to a plate.
• Cook the chicken: Set the heat to the highest setting. Add another tablespoon of oil. Add the chicken pieces, cook on one side until browned, then turn over and cook until almost cooked through. Remove the chicken from the pan and transfer to a plate (don't mix the chicken with onions though), it doesn't have to be cook through completely, it will be later briefly stewed with the vegetables.
• Cook the vegetables: add all the chopped vegetables in an even layer to the pan, sprinkle with the remaining spice mix. Don't stir for the first few minutes!! Wait until the vegetables at the bottom are nicely browned, then stir everything thoroughly.
• Add the onions with garlic back to the pan, add the chopped apricots and broth.
• Bring to a boil, cover with a lid and simmer for about 10 minutes, stirring from time to time. Vegetables should be tender but still have a bite to it.
• Add the chicken back to the pan and simmer for 1-2 more minutes (the chicken should be now cooked through). Take the pan off the heat, season to taste with salt and pepper, stir everything together.
• Make the couscous: season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes. Stir in chopped parsley.
• Serve the chicken with vegetables and couscous.
• Enjoy!

MOROCCAN CHICKEN AND APRICOT TAGINE

Steps:

• Gather the chicken ingredients.
• Combine the spices in a bowl large enough to hold the chicken.
• Add the chicken and toss to evenly coat the pieces with the spices.
• Gather the remaining tagine ingredients.
• Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
• Add the olive oil, onions, garlic, and cinnamon stick .
• Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
• Place the cilantro bouquet on top. Add the broth to the tagine.
• In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
• Add the water to the tagine.
• Cover and leave the liquids to reach a simmer over medium-low heat.
• Once simmering , cook the chicken, undisturbed, for 1 hour.
• Remove 1/2 cup of the cooking liquids and set aside.
• Carefully turn over the chicken pieces so that they are meat-side up.
• Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
• While the chicken is cooking, put the apricots in a small pot and cover with water.
• Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
• Drain the apricots and return to the pot.
• Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
• Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
• Discard the cilantro bouquet and cinnamon stick from the tagine.
• Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.

MOROCCAN CHICKEN WITH FIGS AND COUSCOUS

Steps:

• Place the chicken thighs into a big bowl.
• Add the spices(brown sugar, coriander, cumin, paprika, cinnamon, garlic, ginger, salt, pepper and flour)
• Coat the chicken with the spices and set aside.
• Put the olive oil into a large skillet and set over medium heat. When hot, add the chicken and brown it on each side.
• Remove it from the skillet and add the chopped onion and chopped figs to the skillet. Saute for 1 minute.
• Add the chicken broth, flour and salt and pepper to taste.
• Add back the chicken to the skillet and let it simmer covered on medium low heat for about 20 minutes or until the chicken is cooked through.
• Sprinkle with chopped cilantro and serve over couscous or quinoa.

APRICOT-DIJON MUSTARD CHICKEN WITH COUSCOUS

Steps:

• Combine apricot necar and mustard in a large skillet; bring to a boil. Add chicken; cover, reduce heat and simmer 10 minutes.
• Meanwhile, bring chicken broth to a boil in a medium saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes or until liquid is absorbed.
• Turn chicken, cover and simmer an additional 5 to 8 minutes or until done.
• Place couscous on a serving platter and place chicken on top of it, reserving the cooking liquid in skillet. Keep couscous and chicken warm.
• Bring the reserved cooking liquid in the skillet to a boil; cook uncovered about 10 minutes or until it is reduced to one cup. Spoon the sauce over the chicken; sprinkle with minced basil.

MOROCCAN APRICOT CHICKEN

Steps:

• Brown chicken well in heated oil in non-stick skillet at medium-high heat - about 5 minutes per side. Add onion,celery and curry powder. Cook and stir until vegetables are tender - about 5 minutes.
• Stir in broth,apricots and raisins. Reduce heat and simmer 20 minutes.
• Add carrots and cook for 10 minutes,stirring occasionally. Remove from heat.
• Stir in yogurt and serve with rice.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
• Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
• Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

MOROCCAN CHICKEN WITH APRICOT COUSCOUS AND GREEN OLIVE SAUCE IN FLAT BREAD

Steps:

• To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)
• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.
• To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
• To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.
• To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.

EXOTIC MOROCCAN CHICKEN SOUP WITH COUSCOUS

Steps:

• Prepare the Lemon-Apricot Couscous. Set aside until soup is finished.
• While couscous is cooking, in a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.
• Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, chicken and olives. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.
• To serve: Ladle 1⅓ cups of soup into each bowl. Scoop ½ cup serving of couscous on top of each.

MOROCCAN APRICOT COUSCOUS RECIPE

Steps:

• Put the water and 1 tablespoon olive oil in a medium saucepan and bring to a boil.
• Add the couscous, salt, and the spices. Stir several times, cover, and remove the pan from the stove. Let sit for 5 minutes.
• After 5 minutes, add the dried apricots, cover again, and let sit for 5 more minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet for 1-2 minutes over medium heat.
• Add the diced onion and sauté until tender, about 5-8 minutes.
• Once the onion is done cooking, transfer the couscous into the skillet, add the chopped almonds, and stir to combine.
• Garnish with cilantro and serve.

BRICK CHICKEN WITH APRICOT COUSCOUS

Steps:

• Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
• Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
• Preheat oven to 375 degrees F.
• Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
• While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
• In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
• Serve family-style on a large platter and garnish with fresh cilantro.