Moroccan Roast Chicken With Apricots Food

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MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

MOROCCAN ROAST CHICKEN WITH APRICOTS



Moroccan roast chicken with apricots image

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 16

2 small chicken
6 tbsp olive oil
small bunch coriander
2 tbsp sumac (see tip, below)
1 tbsp cumin seed
1 tbsp fennel seed
2 tsp chilli flakes
2 garlic cloves
zest and juice 2 lemons
4 tbsp pomegranate molasses
250g natural yogurt , mixed with 1-2 pinches saffron, to serve
12 apricots , halved and stoned
2 preserved lemons , rinsed, seeds removed, finely chopped
3 tbsp clear honey
1 tbsp orange blossom water
4 tbsp white wine vinegar

Steps:

  • Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
  • Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
  • Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
  • Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN ROAST CHICKEN WITH APRICOTS RECIPE



Moroccan Roast Chicken with Apricots Recipe image

The secret to making tender roast chicken is the spice blend that goes in marinating the chicken along with basting the chicken at regular intervals while baking to keep it moist. This Moroccan spiced roast chicken is a mixture of spice, sweet and sour taste all together at the same time. To speed the roasting time, you can use spatchcock cut chicken(whole chicken cut into a butterfly shape which makes it rest flat on the surface. Moroccan spices is one of the most delicious spices and the chicken roasted with Moroccan spice tastes delicious. Harissa is one of the most important sauce to be used. The mixture of spice powder along with harissa gives a unique and bold flavour to the chicken. When you have guests home, Moroccan roast chicken is something that you can try to impress your guests. Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner. If you like this recipe, you can also try other Moroccan recipes such as Moroccan Chickpeas And Vegetable Stew Recipe With Couscous Recipe Moroccan Baked Fish Recipe Moroccan Style Vegetable Stew Recipe

Provided by Jyothi Rajesh

Time 2h20m

Yield Makes: 4-5 Servings

Number Of Ingredients 15

500 grams Chicken
2 tablespoons Butter (Unsalted)
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Cinnamon Powder (Dalchini)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera)
2 tablespoon Paprika powder
1 tablespoon Red Chilli powder
1 tablespoon Sumac , (Moroccan spice mix)
2 tablespoon Harissa paste
Salt , to taste
Black pepper powder , to taste
Mixed vegetables , as required like onions, garlic, potatoes, carrots, leeks cut into chunks (garlic left whole)
15 Apricots
1 tablespoon Honey

Steps:

  • To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread. Place the chicken on baking tray with breast side up. Pat dry the chicken.
  • In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac, harissa paste, salt, pepper apricots, honey, whisk together. Rub this spice mix all over the chicken, under the breast, behind on it back evenly.
  • Into the same bowl you mixed the spices, add all the vegetables. Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.
  • Preheat oven to 180 degree centigrade. Roast the chicken in oven for about 30 minutes. In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).
  • Do this atleast 3 to 4 times in between the roasting time. Using tongs turn the chicken breast side facing down and roast for about 15 minutes. Remember to brush butter and bast the chicken at regular intervals. We want to see the skin turn brown.
  • In a bowl add honey and apricots, coat the apricots well in honey. Next turn back the chicken with breast side facing up using tongs. Pour few tablespoon water and place the honey coated apricots over and inside the chicken.
  • Roast for another 15 minutes. We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade.
  • Remove from oven and cut the chicken into pieces and serve hot.
  • Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner.

MOROCCAN CHICKEN WITH APRICOTS



Moroccan Chicken With Apricots image

This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots.

Provided by Queen Dana

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves
salt and pepper
2 tablespoons olive oil
1 1/4 cups green onions, sliced
3 large garlic cloves, chopped
1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 cups chicken broth
1 cup apricot, chopped
3 tablespoons fresh lemon juice
3 tablespoons honey
1/3 cup slivered almonds, toasted

Steps:

  • Chop the chicken into bite size pieces and salt and pepper.
  • In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
  • Remove chicken from skillet and keep warm while you make the sauce.
  • Add onions and garlic to the skillet and saute.
  • Add flour, cinnamon, cumin, and ginger to skillet and mix well.
  • Whisk in chicken broth.
  • Stir in apricots, lemon juice and honey.
  • Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
  • Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
  • Sprinkle with toasted almonds.

Nutrition Facts : Calories 357.7, Fat 13.9, SaturatedFat 1.9, Cholesterol 68.4, Sodium 466.4, Carbohydrate 26.6, Fiber 3.5, Sugar 18.6, Protein 33.4

MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS



Moroccan Chicken With Chickpeas and Apricots image

Make and share this Moroccan Chicken With Chickpeas and Apricots recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 slices lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice, from 1 to 2 lemons
5 medium garlic cloves, minced
1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
1 tablespoon olive oil
1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups low sodium chicken broth
1 tablespoon honey
1 medium carrot, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)
1 cup dried apricot, halved
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Combine spices in small bowl and set aside.
  • Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
  • Season both sides of chicken pieces liberally with salt and pepper.
  • Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
  • Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
  • Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
  • Pour off and discard all but 1 tablespoon fat from pot.
  • Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
  • Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
  • Add spices and cook, stirring constantly,45 seconds to 1 minute.
  • Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
  • Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
  • Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
  • Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
  • Transfer chicken to plate or bowl and tent with foil.
  • Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
  • Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 857.2, Fat 46.4, SaturatedFat 12.5, Cholesterol 187.2, Sodium 544.8, Carbohydrate 58.2, Fiber 8.9, Sugar 24.6, Protein 53.6

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS



Moroccan Chicken Tagine With Honey and Apricots image

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

6 lbs chicken pieces
1 large yellow onion
1 cup margarine (1 cup)
1/2 teaspoon turmeric
salt
1 teaspoon black pepper
2 cinnamon sticks
1 lb dried apricots or 1 lb prune
8 tablespoons honey
2 teaspoons ground cinnamon
1/2 cup peeled almonds
1 tablespoon sesame seeds
oil

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

MOROCCAN ROASTED CHICKEN



Moroccan Roasted Chicken image

Make and share this Moroccan Roasted Chicken recipe from Food.com.

Provided by Lavender Lynn

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper
4 lbs chicken, whole, at room temperature
1 onion, quartered
4 garlic cloves
12 pitted dates
12 dried apricots
1/2 cup chicken stock or 1/2 cup broth, low-sodium

Steps:

  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.

Nutrition Facts : Calories 1168.8, Fat 75, SaturatedFat 23.4, Cholesterol 356.4, Sodium 366.8, Carbohydrate 34.7, Fiber 4.3, Sugar 26.5, Protein 87.2

SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)



Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) image

Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.

Provided by Crafty Lady 13

Categories     Chicken Thigh & Leg

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup white wine
3 tablespoons honey
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 medium onion, sliced
4 garlic cloves, minced
2/3 cup pitted prune
2/3 cup dried apricot, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs, halved

Steps:

  • In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
  • Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
  • Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

Nutrition Facts : Calories 259.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 94.4, Sodium 250.7, Carbohydrate 25.5, Fiber 2.5, Sugar 18.4, Protein 23.5

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  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper.
  • Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
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