Moroccan Chicken With Potatoes And Spinach With Saffron Jus Food

MOROCCAN SAFFRON CHICKEN

Steps:

• Mix all ingredients in a Dutch oven or heavy-bottomed pot.
• Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
• Do not add water, and be careful not to burn the chicken.
• Reduce the liquids until they are mostly oils.
• Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

MOROCCAN CHICKEN WITH POTATOES AND SPINACH WITH SAFFRON JUS

Steps:

• Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
• Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
• CHICKEN:-.
• In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
• SAUCE:-.
• On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
• Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
• Finish with a 1 tablespoon of frozen butter (keep warm).
• SMASHED POTATOES:-.
• Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
• In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
• Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
• When potatoes are completely cooked, drain and allow to sit for 5 minutes.
• Add the buttermilk mixture an spinach leaves and mash with a potato masher.
• Season with salt.
• PLATING-.
• Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
• Place chicken breast on top.
• Drizzle sauce over the chicken breast and all over the plate.
• Could garnish with a fresh sprig of parsley or cilantro.

MOROCCAN CHICKEN ON SAFFRON RICE (WW)

Steps:

• In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
• Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
• Remove from heat; keep warm.
• Meanwhile, in large nonstick skillet, heat oil; add chicken.
• Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
• Remove chicken from skillet; set aside.
• In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
• Add tomatoes and broth; bring liquid to a boil.
• Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
• Return chicken to skillet; stir in orange sections.
• Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
• Spoon warm rice mixture onto serving platter.
• Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
• SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
• PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Steps:

• Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
• Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
• Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
• Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, 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.

MOROCCAN CHICKEN ONE-POT

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.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.