ONE-POT HARISSA CHICKEN
This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
MOROCCAN CHICKEN TAJINE
Steps:
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
MOROCCAN TAGINE (LAMB WITH PRUNES, APRICOTS AND HONEY)
Moroccan Tagine is scrumptious you and your family are sure to love it!
Provided by International Cuisine
Categories Main Dish
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a tagine, stir in the almonds and cook until golden.
- Add in the onions, garlic and saute until translucent
- Stir in the ginger, saffron, cinnamon sticks and coriander.
- Add in the lamb and coat stirring well, saute for a minute of two.
- Pour in enough water to cover the meat and bring it to a boil
- Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
- Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
- Add salt and pepper to taste
- Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
- You want the sauce to be syrupy but not dry.
- Simmer for 10 more minutes covered
- adjust seasoning as necessary, garnish with cilantro and serve
- Excellent with couscous or bread.
Nutrition Facts : Calories 577 kcal, Carbohydrate 44 g, Protein 21 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 82 mg, Sodium 72 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving
MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS
This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!
Provided by Mirj2338
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt the margarine.
- Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
- Don't worry, no one will make you eat a cinnamon stick unless you really want to.
- Add enough water to cover the chicken, about two cups.
- Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
- Remove the chicken pieces.
- Add the apricots and simmer for about fifteen minutes.
- Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
- Add more honey if necessary.
- When the sauce is almost ready, saute the almonds in oil.
- Drain most of the oil from the pan, and toast the sesame seeds.
- Return the chicken to the pot and reheat.
- Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
- Serve with couscous (except on Passover).
Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5
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
CHICKEN WITH PRUNES, APRICOTS AND HONEY
I found this in a magazine, but I have changed a few things to suit our tastes. We usually have this over cous cous, with a couple of Moroccan salads that I plan to post seperately.
Provided by JustJanS
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan, and brown the chicken pieces in batches.
- Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
- Stir in the spices and cook for 1 minute.
- Return the chicken to the pan, and toss to coat in the onion mixture.
- Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
- Remove the chicken pieces from the pan; cover to keep warm.
- Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
- Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
- Remove the seeds.
- Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
- Return the chicken to the sauce, and cook covered until the chicken is hot.
- Serve sprinkled with sesame seeds, almonds and preserved lemon.
MOROCCAN CHICKEN WITH APRICOTS
This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots.
Provided by Queen Dana
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the chicken into bite size pieces and salt and pepper.
- In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
- Remove chicken from skillet and keep warm while you make the sauce.
- Add onions and garlic to the skillet and saute.
- Add flour, cinnamon, cumin, and ginger to skillet and mix well.
- Whisk in chicken broth.
- Stir in apricots, lemon juice and honey.
- Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
- Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
- Sprinkle with toasted almonds.
Nutrition Facts : Calories 357.7, Fat 13.9, SaturatedFat 1.9, Cholesterol 68.4, Sodium 466.4, Carbohydrate 26.6, Fiber 3.5, Sugar 18.6, Protein 33.4
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 WITH PRUNES, HONEY AND ALMONDS
Make and share this Moroccan Chicken With Prunes, Honey and Almonds recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
- Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
- Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
- Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 332.2, Fat 12.4, SaturatedFat 1.8, Cholesterol 68.1, Sodium 266.9, Carbohydrate 39.9, Fiber 4.3, Sugar 27.2, Protein 19.1
More about "moroccan chicken with prunes honey and almonds food"
MOROCCAN CHICKEN RECIPE WITH ALMONDS AND HONEY
From cookingnook.com
Cuisine Middle EasternTotal Time 1 hr 5 minsCategory Main CourseCalories 465 per serving
- Brown the chicken in oil and place it in a large baking dish. Meanwhile, lightly sauté the onion and garlic. Spoon this mixture over the chicken.
- Combine the salsa, water, currants, honey, cumin and cinnamon and pour it over the chicken. Cover the baking dish and bake in preheated 325ºF oven for 45 minutes to 1 hour.
MOROCCAN CHICKEN WITH PRUNES AND GARLIC - FOOD
From waitrose.com
5/5 (23)Total Time 1 hr 25 minsServings 4Calories 641 per serving
MOROCCAN CHICKEN TAGINE WITH PRUNES - EAT BURN SLEEP
From eatburnsleep.com
Estimated Reading Time 50 secs
MOROCCAN CHICKEN WITH PRUNES | THE GOOD EATS COMPANY
From thegoodeatsco.com
Reviews 2
MOROCCAN CHICKEN TAGINE RECIPE - EATWELL101
From eatwell101.com
SLOW COOKER MOROCCAN CHICKEN WITH APRICOTS ... - FOOD & WINE
From foodandwine.com
5/5 (613)Category ChickenServings 4Total Time 3 hrs 15 mins
- In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.
- Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.
MOROCCAN CHICKEN WITH ALMOND COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Calories 590 per servingServings 4
- To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
- Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
ONE POT MOROCCAN CHICKEN TAGINE - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
5/5 (7)Total Time 55 minsCategory Main CourseCalories 416 per serving
- Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Brown chicken on each side until golden brown, about 3 minutes on each side. Season with some salt and remove from the skillet onto a plate.
- In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
- Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
MOROCCAN CHICKEN - JAMIE GELLER
From jamiegeller.com
Cuisine MoroccanCategory Main, DinnerServings 6Total Time 1 hr 25 mins
- In a large pot, heat one tablespoon of olive oil and sauté the onions until translucent. In a large bowl, mix the nutmeg, garlic powder, allspice and salt and pepper. Pour one tablespoon oil over the chicken and then rub in the spice mix. Remove the onions from the pot and add the chicken. Brown the chicken on both sides. Then add the honey, lemon juice, water and the rest of the spices. Lower the flame and let it cook for about 10-15 minutes.
- In a large oven proof dish, arrange the onions on the bottom and place the chicken on top. Cover and place in the preheated oven. Cook for 35 minutes. Remove pot from oven and place chicken on a plate. Put the dried fruit in the pot and then put the chicken back on top. Place back in the oven, uncovered for 25 minutes.
- Remove from the oven and garnish with toasted almonds and chopped cilantro and sprinkle some cinnamon on top. This dish is best served over couscous.
MOROCCAN CHICKEN WITH PRUNES, ALMONDS AND COUSCOUS ...
From stltoday.com
Estimated Reading Time 2 mins
MOROCCAN LAMB WITH PRUNES RECIPE - INCULTUREPARENT
From incultureparent.com
Estimated Reading Time 2 mins
ROAST CHICKEN WITH PRUNES AND ALMONDS | RECIPE
CHICKEN TAGINE WITH PRUNES AND ALMONDS RECIPE
From foodchannel.com
Cuisine AmericanEstimated Reading Time 4 mins
MOROCCAN CHICKEN WITH DRIED FRUIT AND ALMONDS | KOSHER RECIPES
From leahcookskosher.com
Kosher Status MeatNumber of servings 2 chickens, 8-12 servingsMain Ingredient (s) ChickenPreparation Time 00
MOROCCAN CHICKEN WITH PRUNES, HONEY, TOASTED ALMONDS ...
From recipelink.com
Category Misc.Reply to RecipeFrom Gladys/PR, 05-07-2006Title Recipe
MOROCCAN CHICKEN WITH PRUNES RECIPES
From tfrecipes.com
MOROCCAN CHICKEN TAGINE WITH PRUNES & ALMONDS | TAGINE ...
From pinterest.ca
SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT ...
From fooddiez.com
NORTH AFRICAN COOKING AND RECIPES FROM MOROCCO, EGYPT ...
From africaguide.com
MOROCCAN CHICKEN WITH PRUNES HONEY AND ALMONDS RECIPES
THE ELEGANT CHEF NORTH AFRICAN RECIPES MOROCCAN CHICKEN
From theelegantchef.com
MOROCCAN CHICKEN AND LENTILS RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN CHICKEN TAGINE WITH PRUNES - COOKEATSHARE
From cookeatshare.com
HONEY ALMOND CHICKEN - RECIPES - COOKS.COM
From cooks.com
MOROCCAN FOOD, TAJINE OF CHICKEN AND PRUNES, COPY SPACE ...
From dreamstime.com
MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS
From epicurious.com
LAMB TAGINE WITH HONEYED PRUNES - MOROCCAN FOOD
From moroccanfood.net
MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS RECIPE ...
From pinterest.com
MOROCCAN LAMB WITH PRUNES - LET IT BE FOOD
From letitbefood.com
MOROCCAN CHICKEN RECIPE
From recipegoldmine.com
MOROCCAN FOOD - LAMB TAJINE WITH PRUNES AND ALMONDS RECIPE
From moroccan-food.com
CHICKEN TAGINE W/ PRUNES & TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH PRUNES AND ALMONDS | RECIPE | CHICKEN RECIPES ...
From pinterest.ca
CHICKEN TAGINE WITH PRUNES AND TOASTED ALMONDS | DINNERS ...
From dinnersanddreams.net
BEEF TAGINE WITH HONEY PRUNES AND ALMONDS RECIPES
From tfrecipes.com
COUSCOUS WITH PRUNES AND TOASTED ALMONDS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love