MASHED SWEET POTATOES WITH MOROCCAN SPICES
We mashed sweet potatoes with fat-free Greek yogurt, butter, brown sugar and Moroccan spices for a vegetarian side dish that you'll want to make room for on the Thanksgiving table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
- Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
- In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
- Serve potatoes warm, topped with sweetened yogurt and chives.
Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 0 g
MOROCCAN CHICKEN WITH SWEET POTATO MASH
Make and share this Moroccan Chicken With Sweet Potato Mash recipe from Food.com.
Provided by hrobsky
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- 1. Boil the potatoes in salted water for 15 minutes or until tender.
- 2. Mix the cinnamon and cumin and sprinkle all over the chicken.
- Heat 1 tbsp of olive oil in a large frying pan, then brown the chicken for 3 minutes on each side until golden.
- Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes until softened.
- Add the chicken stock, honey, lemon juice and olives. Return the chicken to the pan, then simmer for 10 minutes until the sauce is syrupy and the chicken is cooked through completely.
- Mash the potatoes with 1 tbsp olive oil and season.
- Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over the mash.
Nutrition Facts : Calories 380.2, Fat 13, SaturatedFat 2.1, Cholesterol 77.3, Sodium 298.6, Carbohydrate 36.4, Fiber 4.9, Sugar 11.2, Protein 29.2
MOROCCAN CHICKEN WITH SWEET POTATO MASH
Make and share this Moroccan Chicken With Sweet Potato Mash recipe from Food.com.
Provided by English_Rose
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with salt and pepper then sprinkle all over the chicken. Heat 1 tbs of the oil in a large frying pan, then brown the chicken for 3 mins on each side until golden.
- Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the chicken broth, honey, lemon juice and olives, return the chicken to the pan then simm er for 10 mins until the sauce is syrupy and the chicken is cooked.
- Mash the potatoes with the remaining tbs of oil and season with salt and pepper.
- Thickly slice each chicken breast and stir the cilantro through the sauce. Serve the chicken and sauce over the mash.
Nutrition Facts : Calories 441.3, Fat 10.9, SaturatedFat 1.8, Cholesterol 68.4, Sodium 594, Carbohydrate 54, Fiber 8.5, Sugar 13.8, Protein 32.6
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
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- PREHEAT OVEN TO 425F. Spray large oven proof skillet with oil. I use a 12" cast iron skillet. If you don't have a skillet large enough or if you are doubling the recipe, use a roasting pan.
- ADD VEGETABLES/FRUIT TO SKILLET: Place cut sweet potatoes, onions, apple, prunes and garlic in skillet. Drizzle with olive oil, salt and pepper. Toss. Create a space in center for chicken to sit in, moving vegetables and fruit to sides of skillet.
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- ROAST CHICKEN: If using a temperature probe, poke it into chicken now. Place skillet into bottom third of oven. Roast for approximately 50-70 minutes depending on size of chicken. Instant thermometer should read 160F. It will rise further with resting. Note 1
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