SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS
Braise chicken thighs with cinnamon, coriander and seared lemon slices, and serve them over a bed of couscous with dates.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
- Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
- Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
- Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
- Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.
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 COUSCOUS WITH DATES
Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
- Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
- Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
Nutrition Facts : Calories 534 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
MOROCCAN CHICKEN WITH DATES
This Moroccan Chicken with Dates is simple recipe full of flavor using a few spices that are easy to find!
Provided by Chef Stuart
Categories Dinner
Number Of Ingredients 17
Steps:
- In a bowl, combine the spice rub ingredients.
- Season chicken with salt and pepper and toss the pieces with the rub and let sit for 1 hour in the fridge.
- In a dutch oven or large pot, heat oil over a medium heat and brown up those chicken thighs for 5 minutes. You make need to cook these in 2 batches. Don't worry, we are not cooking them all the way through.
- Remove chicken and set aside. Add onions, garlic and cilantro and cook for 3 minutes. Add lemon, olives and dates to the pan. Stir to combine.
- Add chicken stock to the pan, stir to combine everything in the pot.
- Add back in the chicken to the pot, cover and simmer for 10-15 minutes.
CHICKEN WITH DATES AND MOROCCAN SPICES
Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.
Provided by Annacia
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat.
- Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
- Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; saute until golden, about 6 minutes.
- Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute.
- Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
- Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice.
- Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, serve.
MOROCCAN CHICKEN WITH DATES
Provided by Pamela, adapted from epicurious.com
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Pat the chicken dry with paper towels and add to the pot in one layer. Do not overcrowd. Cook until browned on the underside, then turn over and browned on the other side, about 15 minutes total. Transfer chicken to a baking sheet or platter and repeat with remaining chicken if there's some still left to do.
- Add onions and carrots to the pot and sauté until tender and translucent, about 6 minutes.
- Add cinnamon sticks, salt and remaining spices. Sauté about 1 minute, or until fragrant.
- Add stock, 3 Tablespoons lemon juice and dates. Deglaze the pan by scraping the brown bits from the bottom with a wooden spoon. Bring to a boil, add chicken pieces back to pot skin-side up and cover. Lower heat and simmer until chicken is completely cooked through, about 40-45 minutes. An instant-red thermometer should read 165 degrees when inserted into the thickest part of the breast.
- Add lemon juice to pot and stir to combine. If sauce needs thickening, transfer chicken to a platter and simmer sauce until it is reduced. Sprinkle everything with cilantro and serve.
MOROCCAN CHICKEN WITH DATES
Make and share this Moroccan Chicken With Dates recipe from Food.com.
Provided by Sarah Chana
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
- Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
- Reduce heat to low, and cook, covered, for about 25 minutes.
- Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
- Add dates, almonds, and honey. Cook for another 5 minutes.
- Store extra spice mix covered in cool, dark place.
MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE
This fine Cooking recipe was really easy. I used California dates as Medjool dates were unavailable. I served it with couscous cooked in chicken stock. The Moroccan flavors were absolutely delicious. This was a very inexpensive dish. Yet it was elegant in presentation. Hope you enjoy.
Provided by Tastings by CeCe
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
- Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
- Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
- Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
- return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
- Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
- With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
- Tilt the saute pan and skim off as much fat as possible from the sauce.
- Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
- Add the lemon juice and season to taste.
- Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.
Nutrition Facts : Calories 177.1, Fat 7.4, SaturatedFat 1, Sodium 167.1, Carbohydrate 27.9, Fiber 3.2, Sugar 18, Protein 2.6
MOROCCAN CHICKEN TAGINE POCKETS
I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 5h20m
Yield 14 appetizers.
Number Of Ingredients 12
Steps:
- Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours., Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving., Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.
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
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
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.
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