Moroccan Chicken With Dates Food

MOROCCAN CHICKEN WITH DATES

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.

SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS

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 COUSCOUS WITH DATES

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.

MOROCCAN CHICKEN

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.

BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES

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.

CHICKEN WITH DATES AND MOROCCAN SPICES

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

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 CHICKEN WITH DATES

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.

CHICKEN WITH DATES

Steps:

• Season the chicken parts with salt and a generous amount of pepper.
• Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat.
• Remove the chicken and set aside.
• Add the onion to the skillet and cook over medium heat until soft, about 10 minutes.
• Add the cinnamon, nutmeg, honey and stock and bring to a boil.
• Reduce the heat and return the chicken to the skillet.
• Cover and simmer for 25 minutes or until the chicken is cooked.
• Skim the fat from the surface.
• Add the dates, lemon juice and saffron and cook for 5 to 10 minutes.
• Serve the chicken with some of the sauce and dates.

MOROCCAN SPICED CHICKEN WITH ALMONDS AND DATES

Steps:

• Coat chicken with flour.
• Heat oil in large deep skillet or Dutch oven over medium heat.
• Add half of chicken; brown about 5 minutes per side.
• Remove from skillet.
• Repeat browning step with remaining chicken, adding onion.
• Return all chicken to skillet.
• Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.
• Stir to evenly coat chicken and onions with spices; saute 1-2 minutes.
• Stir in broth, lemon juice and salt; bring to a boil over medium heat.
• Reduce heat to medium-low.
• Stir in dates and almonds and cook, covered, for 20 minutes.
• Uncover and simmer another 10 minutes, stirring occasionally.
• Serve over cooked basmati rice.

MOROCCAN CHICKEN AND DATE TAGINE

Steps:

• Cut the dates in half, discard the stone and then chop into six pieces.
• Slice the chicken into short strips.
• Heat two tablespoons of olive oil in a frying pan and stir in the onion.
• Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
• Turn down the heat and cook for about five minutes, before adding in the chicken.
• Cook until the meat is lightly browned.
• Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
• Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
• You should end up with a thick, rusty coloured sauce.
• Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
• Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
• Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.