MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the chicken with pepper and cumin powder to taste.
- On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
- Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
- Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
- Enjoy!
Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams
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
MOROCCAN CHICKEN WITH TOMATOES AND HONEY
Make and share this Moroccan Chicken With Tomatoes and Honey recipe from Food.com.
Provided by chef zermane dit ze
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
- Cover, and cook over low heat, stirring from time to time, for 1 hour.
- Set oven at 400 deg F/200 deg Celsius.
- Remove chicken from pot, and roast in oven to brown slightly.
- Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
- Then add the honey and stir in well.
- Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
- Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
- Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.
Nutrition Facts : Calories 598.9, Fat 42.5, SaturatedFat 8.8, Cholesterol 106.9, Sodium 162.7, Carbohydrate 26.2, Fiber 5.9, Sugar 17.5, Protein 31.2
MOROCCAN CHICKEN WITH TOMATOES AND HONEY
Steps:
- Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned. Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble. Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through. Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick purée, stirring frequently. Stir in the honey, cook for a minute and then return the chicken to the pan and cook for 2-3 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds. Serve with Moroccan corn bread.
MOROCCAN-SPICED TOMATO CHICKEN
Chicken with subtle spices, currants and honey in a tomato-based sauce. Simple recipe for 1.5 to 3 quart crock pot. From "Not Your Mother's Slow Cooker Recipes for Two"
Provided by mercurialdawn
Categories Chicken
Time 2h45m
Yield 2 plates/bowls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from skillet with slotted spoon and set aside to drain on paper towels. When cool, coarsely chop.
- Add garlic to the skillet and cook, stirring, until just fragrant about 20 seconds. Add the chicken to the skillet and cook, turning once, until lightly browned (4 - 5 minutes). Transfer the contents of the skillet to the slow cooker.
- Combine salsa, currants, honey, cumin, and cinnamon and pour over the chicken. COver and cook on LOW for 2 to 2 1/2 hours, until the chicken is fork-tender and the juices run clear when pierced with a fork.
- Season with salt and pepper. Serve hot, topped with toasted almonds.
Nutrition Facts : Calories 530.7, Fat 26, SaturatedFat 4.4, Cholesterol 188.9, Sodium 878.4, Carbohydrate 27.4, Fiber 3.5, Sugar 21.1, Protein 48.5
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