Moroccan Chicken Thigh Sheet Pan Dinner Food
MOROCCAN CHICKEN THIGH SHEET PAN DINNER
This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
- Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
- Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
- Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.
Nutrition Facts : Calories 647.6 calories, Carbohydrate 52.6 g, Cholesterol 105.8 mg, Fat 35.4 g, Fiber 10.1 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1539.9 mg, Sugar 5.4 g
MOROCCAN CHICKEN THIGHS
My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.
Nutrition Facts : Calories 644 calories, Fat 24g fat (6g saturated fat), Cholesterol 174mg cholesterol, Sodium 685mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 4g fiber), Protein 57g protein.
MOROCCAN CHICKEN THIGHS
Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine.
Provided by SusieQusie
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
- In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
- Add broth, wine & lemon rind.
- Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
- Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
- Suggested side - couscous.
Nutrition Facts : Calories 230, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 634.9, Carbohydrate 5.1, Fiber 0.8, Sugar 2, Protein 29
MOROCCAN CHICKEN
With squash, chickpeas, tomatoes and olives, this dish is packed with flavor. Most of the ingredients are pantry staples, but they combine to make a fun and distinctive meal your family will enjoy. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken. Place in slow cooker., Cover and cook on low for 6-8 hours or until chicken is tender, adding tomatoes and olives during the last 20 minutes of cooking., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken, vegetables and couscous.
Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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