MOROCCAN CHICKEN (WITH PRUNES)
Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus.
Provided by MellowMel
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
- Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
- Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
- Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
- About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.
Nutrition Facts : Calories 711.4, Fat 24.6, SaturatedFat 10.4, Cholesterol 199.9, Sodium 352.1, Carbohydrate 70.9, Fiber 5.3, Sugar 10.9, Protein 50.1
MOROCCAN CHICKEN WITH KUMQUATS AND PRUNES
Categories Chicken Fruit Prune Saffron Butternut Squash Kumquat Cinnamon Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
- Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.)
- Mound rice or couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
MOROCCAN CHICKEN BREASTS
This recipe was taken from the internet while looking for looking for recipes from North Africa & the Middle East.
Provided by Sydney Mike
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large heavy skilled, heat olive oil over medium-high heat.
- Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
- Transfer chicken to plate.
- Pour off all but thin film of fat from skillet, then add onions.
- Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
- Add squash & stir 2 minutes.
- Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
- Add chicken stock & bring to boil, scrapping up browned bits.
- Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
- Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
- Uncover & boil until liquid thickens to sauceconsistency, if necessary.
- Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
- Mound rice or couscous on plates, then spoon shicken & sauce over.
- Sprinkle with cilantro & enjoy!
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