Moroccan Pasta Salad With Chicken Food

MOROCCAN CHICKEN THIGH SHEET PAN DINNER

Steps:

• Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
• Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
• Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
• Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

CHICKEN PASTA SALAD WITH ORANGES

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a large nonstick skillet, saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain., In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately.

MOROCCAN CHICKEN PASTA

Steps:

• First, get a pot of water on to boil for the pasta. Salt it generously.
• Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Add the Chicken Tenders (1 pound) and let it cook through completely for about 4-5 minutes.
• While it cooks, season it well with Ras el Hanout (1 teaspoon) Ground Turmeric (1 teaspoon), Ground Coriander (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch). When it's done cooking, transfer it to a plate.
• Add in the Butternut Squash (10 ounce) and let it start to soften for a couple of minutes. Then stir in the Onion (1/2), Garlic (3 clove), Fresh Cilantro (1 tablespoon), and Cashew Nuts (1/2 cup). Let them get fragrant for a few more minutes.
• Sprinkle in the All-Purpose Flour (2 tablespoon). This will thicken everything, let it cook off for a couple of minutes.
• Finally pour in the White Wine (2 tablespoon), Chicken Stock (2 cup) and Milk (1/2 cup) and stir it well. Add in the remaining Ras el Hanout (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch), along with the Raisins (1.5 ounce).
• Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.
• Meanwhile, the water should be boiling. Add the Pasta Shells (1 pound) and cook until tender, for about 8 minutes or so, and then drain it.
• Stir the cooked pasta gently into the sauce until the shells are coated.
• Scoop into pretty bowls and serve immediately! Enjoy!!

MOROCCAN PASTA SALAD WITH CHICKEN

Steps:

• Mix the olive oil, mayo, & spices together in a small bowl.
• Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
• Serve cold.

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)

Steps:

• To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
• While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
• Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

HOT MOROCCAN CHICKEN SALAD

Steps:

• Prepare grill or preheat broiler and broiler pan.
• Bring water to boil in saucepan.
• Stir in couscous and ½ teaspoon salt.
• Remove from heat and cover.
• Rub oil over chicken.
• Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
• Set aside ½ teaspoon paste in a large bowl for dressing.
• Rub remaining paste over chicken.
• Grill chicken until cooked through, about 6-7 minutes.
• DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
• Gradually whisk in oil, and then stir in onion.
• Toss dressing in yellow pepper, tomatoes and olives.
• Fluff couscous with fork and spoon onto serving plates.
• Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

ONE-POT MOROCCAN CHICKEN

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.

MOROCCAN STYLE PASTA SALAD

Steps:

• Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
• While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
• Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
• Stir the salad and check for seasoning, before serving.