MOROCCAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
- Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
- Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.
Nutrition Facts : Calories 580, Fat 44 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 964 milligrams, Carbohydrate 51 grams, Fiber 12 grams, Protein 19 grams, Sugar 16 grams
MANDARIN CHICKEN PASTA SALAD
I had this at a party and couldn't get it off my mind. It's a fruity Asian chicken salad that even my family's picky eaters enjoy. I bake my own chicken for more flavor, which adds to the prep time, but pre-cooked or canned chicken will also work just fine.
Provided by KATRINP
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 53m
Yield 6
Number Of Ingredients 18
Steps:
- To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
- Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
- To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 44.7 g, Cholesterol 35 mg, Fat 18.9 g, Fiber 4.5 g, Protein 21.8 g, SaturatedFat 3.1 g, Sodium 357.7 mg, Sugar 11.1 g
MOROCCAN CHICKEN SALAD
Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
- Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
- Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
- Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 42 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams
MOROCCAN CHICKEN PASTA
This pasta is hearty and flavorful while not being heavy, thanks to a gorgeous spice mixture and light sauce!
Provided by Jeanie and Lulu's Kitchen
Categories Pasta Weeknight Dinners Shellfish-Free Full Meal Egg-Free Soy-Free Fish-Free Peanut-Free Sugar-Free Tomato-Free Stove
Time 45m
Yield 6
Number Of Ingredients 21
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!!
Nutrition Facts : Calories 83 calories, Protein 5.0 g, Fat 1.1 g, Carbohydrate 12.7 g, Fiber 0.8 g, Sugar 1.0 g, Sodium 56.6 mg, SaturatedFat 0.2 g, TransFat 0.0 g, Cholesterol 6.8 mg, UnsaturatedFat 0.6 g
MOROCCAN PASTA SALAD WITH CHICKEN
This is a simple Moroccan spiced pasta salad. Sometimes I use frozen peas & add them to the pasta while it is boiling.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 10m
Yield 3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 524.4, Fat 13.7, SaturatedFat 2.7, Cholesterol 168.2, Sodium 332.9, Carbohydrate 71.6, Fiber 6.6, Sugar 6.9, Protein 27.2
HOT MOROCCAN CHICKEN SALAD
This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.
Provided by Sackville
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
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
The flavors of Morocco in an easy one-pot chicken recipe.
Provided by margaretnewyork66
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g
MOROCCAN PASTA SALAD WITH TUNA
This is another pasta salad that my husband enjoys. Sometimes I use frozen corn & add it to the pasta while boiling.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 7m
Yield 3 serving(s)
Number Of Ingredients 9
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
Make and share this Moroccan Chicken Salad recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together well.
Nutrition Facts : Calories 87.8, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.9, Sodium 299.2, Carbohydrate 19.4, Fiber 3.7, Sugar 11.9, Protein 2.7
MOROCCAN STYLE PASTA SALAD
Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is what is stated about the recipe: "This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco - cured meat, olives, Edam cheese, and veggies - and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"
Provided by diner524
Categories Moroccan
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 480.7, Fat 26.6, SaturatedFat 5.7, Cholesterol 20.2, Sodium 750.4, Carbohydrate 48, Fiber 2.8, Sugar 4, Protein 11.7
CHICKEN PASTA SALAD WITH ORANGES
Served warm, this satisfying salad combines pasta, chicken, lettuce, mandarin oranges and romaine and is tossed with a slightly tart dressing. From Coos Bay, Oregon, Diane Conrad comments, "My daughter-in-law gave me a basic dressing recipe, and I adapted it to suit our tastes."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 332 calories, Fat 9g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 464mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
BEST EVER PASTA SALAD WITH CHICKEN
This is a tasty and filling chicken pasta salad. Perfect served with a croissant and iced tea for a summer luncheon! Enjoy.
Provided by Diane Whitfield
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
- In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 12.2 g, Cholesterol 76.7 mg, Fat 42.9 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 12.6 g, Sodium 668 mg, Sugar 1.2 g
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