MOROCCAN SPICED ROAST CHICKPEAS
Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
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
ROASTED MOROCCAN-STYLE VEGETABLES
This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
- Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
MOROCCAN CHICKEN
Spice up your evening with this simple chicken supper
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
- Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.
Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium
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 CHICKEN
This is from my Eat Well, Stay Well cookbook. Easily doubled and put in the freezer for make-ahead cooking. Don't let the long list of spices scare you. It is easy to make! Serve with cous cous.
Provided by dicentra
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
- Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.
ROASTED CHICKEN WITH SPICES
This is a Tyler Florence recipe. It's very easy to make. Roasted chicken with a twist! Give it a try when you're looking for a yummy change of pace. Enjoy!
Provided by LifeIsGood
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees F.
- Rinse chicken with cool water, inside and out - then pat dry with paper towels.
- Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
- In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
- Massage the chicken skin with the spice rub, making sure you don't miss any spots.
- Season the inside of the chicken with salt and pepper.
- Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
- Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
- Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
- Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
- Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
- Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.
Nutrition Facts : Calories 849, Fat 64.7, SaturatedFat 16.8, Cholesterol 243.8, Sodium 1115, Carbohydrate 7.8, Fiber 3.1, Sugar 1.9, Protein 58.4
MOROCCAN HARISSA ROAST CHICKEN
This roasting technique will not only give your chicken crisp, golden-brown skin, but also juicy tender meat every time. A mildly spicy homemade harissa gives it extra oomph.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
- Position an oven rack in the center of the oven and preheat to 475 degrees F.
- In a small bowl, stir together 6 tablespoons butter with 1/4 cup of the harissa until smooth and well-combined; set aside. Place the chicken breast-side-up on a wire rack fitted into a rimmed baking sheet. Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff the harissa butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Rub the exterior of the chicken with the remaining 2 tablespoons butter and sprinkle generously with salt and pepper. Stuff the cavity of the bird with the onion and celery and tie the legs together with butcher's twine.
- Roast the chicken for 20 minutes, then reduce the heat to 400 degrees F and continue to roast until the skin is crispy and golden brown and a thermometer inserted into the thigh (avoiding bone) reads 160 degrees F, about 45 minutes longer. Remove from the oven and immediately brush all over with the remaining harissa. Set the chicken aside to rest for at least 10 minutes, then serve.
MOROCCAN ROASTED CHICKEN
Moroccan Roasted Chicken with Apricots
Provided by jacksonsc56
Time 2h
Yield Serves 4
Number Of Ingredients 13
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.
MOROCCAN ROAST CHICKEN WITH APRICOTS
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
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 ROASTED CHICKEN
Provided by Jamie Geller
Categories Chicken Potato Kid-Friendly Dinner Raisin Apricot Pistachio Kosher Cinnamon Cumin Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
- 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
- 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.
ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES
Categories Chicken Poultry Roast Dinner Family Reunion Organic Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
- Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
- *A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).
ROASTED MOROCCAN SPICED CHICKEN
i found this recipe online somewhere and i tried it and it was awesome!! really easy and really good. if you like spiced and flavorful food, this is a great recipe to try. a note to the cook: i always put the chicken in a pan with the juices and put it directly in oven. you might have to cook it a few minutes longer, but it always comes out delicious.
Provided by Rellish
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F
- Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
- Brush chicken with half of juice.
- Mix spices and salt and rub over and inside chicken.
- Tie legs together. Heat oil in large ovenproof skillet.
- Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
- chicken withpan juices. Transfer to oven, and bake until juices run clear.
- Baste occasionally. Roast about 1 hour -- .
Nutrition Facts : Calories 1310.5, Fat 101.9, SaturatedFat 26.1, Cholesterol 374.3, Sodium 933.6, Carbohydrate 6, Fiber 1.6, Sugar 0.9, Protein 88.9
MOROCCAN-SPICED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
- Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
- Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams
MOROCCAN ROASTED CHICKEN
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
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
MOROCCAN ROASTED POMEGRANATE CHICKEN
Make and share this Moroccan Roasted Pomegranate Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 1h20m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
- Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
- Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
- Remove chicken, and rack from pan and let stand 10 minutes.
- Remove skin from dark meat, and discard.
- Remove seeds from pomegrante, set 1 tablespoon seeds aside.
- Place remaining seeds in a blender, pulse to crush.
- Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
- Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
- Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
- Cook 16 minutes or until reduced to 1/3 cup.
- Remove from heat, and stir in lemon juice, and remaining salt.
- Serve sdauce with chicken, and sprinkle with remaining seeds.
More about "moroccan roasted chicken food"
MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
5/5 Category Whole ChickenServings 4Total Time 1 hr 30 mins
- 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°.
MOROCCAN-STYLE ROAST CHICKEN | CHICKEN RECIPES | JAMIE …
From jamieoliver.com
Servings 4-6Total Time 1 hr 30 minsCategory Family One-Pan RecipesCalories 301 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
- Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked.
13 MOROCCAN-INSPIRED RECIPES - TASTE OF HOME
From tasteofhome.com
Author Caroline StankoPublished 2018-12-14Estimated Reading Time 4 mins
- Easy Moroccan Chickpea Stew. When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors.
- Quick Moroccan Shrimp Skillet. When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish.
- Moroccan Chicken Tagine Pockets. I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch.
- Moroccan Flatbreads. My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb.
- Chicken with Sugar Pumpkins & Apricots. When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco.
- Iced Melon Moroccan Mint Tea. I grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca.
- Slow-Cooked Moroccan Chicken. Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. — Kathy Morgan, Ridgefield, Washington.
- Moroccan Stuffed Mushrooms. Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious.
- Moroccan Pot Roast. My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar.
- Moroccan Cauliflower and Almond Soup. This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing!
MOROCCAN ROASTED CHICKEN - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 1 min
MOROCCAN-SPICED ROAST CHICKEN | TESCO REAL FOOD
From realfood.tesco.com
4/5 (51)Category LunchCuisine MoroccanTotal Time 1 hr 50 mins
LEMON ROASTED CHICKEN WITH MOROCCAN COUSCOUS - …
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
MOROCCAN RECIPES - JAMIE OLIVER
From jamieoliver.com
MOROCCAN RECIPES: EASY & DELICIOUS! – MOROCCANZEST
From moroccanzest.com
Estimated Reading Time 4 mins
- Moroccan Lamb Tagine with Caramelized Fruits. This tagine is honestly a masterpiece! It’s THE recipe that is made in every Moroccan celebration and on every special occasion.
- Moroccan Chicken Tagine Recipe. This is the easiest Moroccan chicken recipe you can make. It takes 1 hour to be ready and it uses very basic ingredients like carrots and green peas.
- Moroccan Carrot Salad. Think of this salad as a bowl of heartwarming flavors. Moroccan carrot salad is served in Morocco as a side dish to tagines, soups, and other main dishes.
- Moroccan Chicken & Lemon Tagine Recipe. This is another Gem! Moroccan chicken & lemon tagine is one of the freshest and most flavorful tagines you can taste.
- Moroccan Bissara (Split Pea Soup) Recipe. This is by far one of my favorite soups. It’s called Bissara and it’s made with split pea, olive oil, and some herbs and aromatics.
- Moroccan Orange Salad Recipe. This Moroccan orange salad is one of the quickest and healthiest desserts you can make. It requires only three ingredients that combine incredibly well.
- Moroccan mint tea Recipe. Traditional Moroccan mint tea is part of every Moroccan menu. You can’t enter a Moroccan house and not be served this delicious minty tea with some pastries and/or almonds.
6 MOROCCAN CHICKEN RECIPES FOR SPECIAL OCCASIONS
From thespruceeats.com
Estimated Reading Time 3 mins
- Moroccan Couscous With Chicken. Although it's a weekly family meal for many Moroccans, couscous with chicken is also a favorite to serve at social gatherings and special occasions.
- Moroccan Chicken Bastilla - Famous Chicken Pie. Arguably one of Morocco's most famous dishes, Moroccan chicken Bastilla is an incredibly tasty fusion of flavors and textures.
- Chicken Tagine With Dried Apricots. Aromatic spices and fresh or dried fruit pair beautifully in a number of Moroccan tagines, making them a popular offering for company meals.
- Chicken With Preserved Lemon and Olives. A quintessential Moroccan dish, you'll see the chicken with preserved lemon and olives prepared in a number of ways–stovetop in a conventional pot; in a clay or ceramic tagine; or roasted in the oven while the onion sauce cooks separately on the stove.
- Seffa Medfouna. Sweet and savory lovers will thank you for treating them to the spectacular dish of seffa medfouna. Seffa is the name of the broken vermicelli noodles, which are steamed until plump and tender.
- Chicken Rfissa. This Moroccan comfort food favorite of chicken rfissa is also a fairly common choice for casual company dinners. Although often humble in appearance–it is, after all, a chicken and lentil stew served over shredded bread or pastry–it can be dressed up as shown here in a variation known as bormache.
MOROCCAN APPETIZERS, SNACKS AND FINGER FOOD
From thespruceeats.com
Estimated Reading Time 7 mins
MOROCCAN ROASTED CHICKEN - EASY CHICKEN RECIPES
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 10 minsServings 4Calories 390 per serving
MOROCCAN CHICKEN - FOOD NETWORK
From foodnetwork.co.uk
Cuisine MoroccanCategory Main-Course, LunchServings 4
EASY MOROCCAN RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Cuisine Moroccan
CRISPY ROASTED MOROCCAN POTATOES - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
5/5 (1)Category Dinner, SidesCuisine Mediterranean, MoroccanTotal Time 1 hr 15 mins
MOROCCAN CHICKEN TOASTIE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 20 minsCategory Snacks And Light MealsCalories 444 per serving
MOROCCAN SPICED CHICKEN | MOROCCAN ROAST ... - EAT THE LOVE
From eatthelove.com
Servings 4Estimated Reading Time 6 mins
MOROCCAN ROAST CHICKEN WITH PRESERVED LEMONS & OLIVES ...
From tasteofmaroc.com
4.9/5 (16)Total Time 11 hrs 20 minsCategory Main CourseCalories 831 per serving
MOROCCAN CHICKEN STEW (AIP, PALEO, WHOLE30, GLUTEN-FREE)
From foodcourage.com
4.8/5 (4)Total Time 45 minsCategory Main CourseCalories 228 per serving
SLOW-COOKED MOROCCAN CHICKEN - READER'S DIGEST CANADA
From readersdigest.ca
Servings 4Category Main Courses
MOROCCAN ROAST CHICKEN - FOOD!
From food.nutriscape.net
MOROCCAN SPICED CHICKEN WITH ROASTED VEGETABLES - RECIPE ...
From hungrypinner.com
MOROCCAN ROASTED CHICKEN | RECIPE | ROAST CHICKEN RECIPES ...
From pinterest.ca
290 MOROCCAN FOOD IDEAS IN 2021 | MOROCCAN FOOD, FOOD ...
From pinterest.ca
MOROCCAN ROASTED CHICKEN | WINE RECIPES, POULTRY RECIPES ...
From pinterest.ca
ROASTED CHICKEN BREAST WITH CHERRY - MOROCCAN FOOD-RECIPES
From themoroccanfood.com
MOROCCAN ROASTED CHICKEN - MEDIC RECIPES - HEALTHY RECIPES ...
From medicrecipes.com
MOROCCAN ROAST CHICKEN | MY FOOD JOURNEY
From simokun1.wordpress.com
MOROCCAN CHICKEN RECIPES - TASTE OF MAROC
From tasteofmaroc.com
RFISSA : MOROCCAN CHICKEN - MOROCCAN FOOD-RECIPES
From themoroccanfood.com
MOROCCAN RECIPES - BBC GOOD FOOD
MOROCCAN-SPICED ROAST CHICKEN | TESCO REAL FOOD | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love