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
MOROCCAN-STYLE CHICKEN
Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
- Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
- Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.
Nutrition Facts : Calories 476 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.74 milligram of sodium
MOROCCAN HONEY CHICKEN
A simple and quick dish, yet it's packed with of all the delicious, complex flavors for which Moroccan cuisine is so well known. The original recipe calls for skinless, boneless chicken breasts, but thighs would work equally well. Also, skin-on and bone-in chicken pieces would work OK as well. It's great served with a side...
Provided by Vickie Parks
Categories Chicken
Time 50m
Number Of Ingredients 14
Steps:
- 1. Pat chicken dry, then season chicken with salt and pepper.
- 2. In a heavy-duty 3-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add chicken and cook about 15 minutes or until chicken is deep golden brown. Transfer chicken to a plate and cover with foil to keep warm.
- 3. Reduce heat to medium. Add onion to pan and cook about 4 minutes or until softened, stirring frequently. Add cumin, paprika, cinnamon, and flour, and cook about 1 minute longer, stirring constantly. Stir in broth and honey.
- 4. Return chicken to pan and simmer, uncovered, 10 to 12 minutes. Transfer chicken to 4 individual serving plates.
- 5. Simmer sauce in pan for 3 minutes. Add the capers and lemon zest to the pan. Taste and add more salt and pepper (or other seasonings), if needed. Spoon sauce over chicken. Sprinkle with cilantro on top, and serve immediately.
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 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
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
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 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
MOROCCAN CHICKEN WITH SWEET POTATO MASH
Fragrant, tender chicken and creamy sweet potato mash makes a comforting and low-fat midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in 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 stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
- Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.
Nutrition Facts : Calories 460 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.11 milligram of sodium
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MOROCCAN HONEY SAFFRON CHICKEN • THE COOK REPORT
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推定読み取り時間 3 分合計時間 40 分
- Heat a little olive oil in a large pan over medium heat. Cook the onion and leeks until soft and then add the garlic. Cook for another minute before adding the cinnamon, ginger and harissa and cooking until fragrant. Pour in the fresh and tinned tomatoes and allow to cook for about 15 minutes.
- Boil the chicken stock and add the saffron, leave to steep while the sauce is cooking. Once the sauce has reduced a little add the chicken stock and saffron and cook for another 10 minutes. Pour in the honey and cook until the sauce becomes jammy and thick. Add the green beans and chicken and cook for another 5 minutes until warmed through.
- Stir through the lemon juice. Serve with polenta or any other grain and top with chopped coriander.
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