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 SPICED CHICKEN AND FENNEL
I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)
Provided by justcallmetoni
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
- Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
- Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
- Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
- Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
- Add chicken and chopped fennel , cook 2 more minutes.
- Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.
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 FENNEL & OLIVES
Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 17
Steps:
- Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
- Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
- Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
- Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.
Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium
MOROCCAN-SPICED CHICKEN
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
- Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
MOROCCAN CHICKEN & RICE
Why not spice up your dinner with this Moroccan Chicken & Rice dish. I can't tell you how tasty it is, so you'll just have to try it for yourself!
Provided by Julia Pinney
Categories Main Course
Time 2h5m
Number Of Ingredients 22
Steps:
- First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight.
- Preheat oven to 350 degrees F.
- Remove chicken from fridge when ready to cook. Heat 1 tablespoon of olive oil in a large ovenproof skillet over the stove top. Add the chicken, the meaty side down. Cook for about 5 minutes until browned and flip over cooking the other side for a further 5 minutes or so. Reduce heat to low, add the 1/4 cup/60 ml of chicken stock, cover and leave to cook for a further 10 minutes. Remove chicken from pan and transfer to a plate.
- In the reserved pan, add the remaining olive oil, garlic and onion. Stir for for a minute and add the turmeric and coriander. Stir well. Leave to cook until the onions are softened, about 5 minutes. Add the rice and stir well until the rice is completely coated, about 2 - 3 minutes. Evenly pour over all the stock and give a quick stir.
- Arrange the chicken over the dish, cover and put in the oven for further 20 minutes or until the rice has absorbed all the liquid. Remove from oven and leave a few minutes before serving.
- Fluff rice with a fork before serving.
- I recommend serving this dish with lime wedges, Greek yogurt and fresh coriander.
Nutrition Facts : ServingSize 1 serving, Calories 621 kcal, Carbohydrate 61 g, Protein 28 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 115 mg, Sodium 309 mg, Fiber 2 g, Sugar 3 g
MOROCCAN-SPICED ROAST CHICKEN
This Moroccan-spiced roast chicken is seasoned with paprika, cumin, red pepper flakes, cinnamon, and then cooked on a bed of sweet potatoes, cauliflower, and red onions.
Provided by Kristine Kidd
Categories Mains
Time 1h55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F (232°C). Slick a heavy large rimmed baking sheet--preferably not a roasting pan, but if you do use a roasting pan, make it a big one--with a little oil.
- Pull out and discard the fat and giblets from the cavity of the chicken. Pat the chicken very dry with paper towels. Starting at the edge of the main cavity, slide a finger under the skin over each breast half, making a pocket between the skin and meat. Rub a total of 1 tablespoon of salt over the chicken skin and toss a little salt inside the cavity. Sprinkle the chicken generously with black pepper.
- In a small bowl, mix the paprika, cumin, pepper flakes, and cinnamon. Set aside 2 1/2 teaspoons of the spice mixture for the vegetables. The rest is for the chicken. Finely grate the zest from the lemon, cut the lemon into quarters, and mix the zest into the spices for the chicken. Gradually mix in 2 tablespoons of olive oil to make a paste. Spread a little of the paste inside the cavity, slather some of it under the skin over the chicken breasts, and rub the rest of the paste all over the outside of the chicken. Toss the lemon quarters inside the cavity. Tie the legs together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. Keep an eye on it and if it browns too quickly cover it loosely with a sheet of foil.
- Tie the legs together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. Keep an eye on it and if it browns too quickly cover it loosely with a sheet of foil.
- Meanwhile, cut the sweet potatoes in half crosswise, and then quarter each half lengthwise to create wedges. Combine the sweet potatoes, cauliflower, and onion in a bowl. Add the remaining 3 tablespoons oil and toss to coat. Add the reserved spice mixture, sprinkle with 1/2 teaspoon each salt and pepper, and toss to coat.
- After the chicken has been roasted for 30 minutes, remove it from the oven. Tilt the sheet pan and spoon off most of the fat. Return the chicken to the center of the sheet and spoon the vegetables around it. Return the pan to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C), about 40 minutes longer, depending on the size of the bird. (Note: the bird will take longer to roast if the legs have been tied together. It will also take longer if you ended up with a behemoth bird that's closer to five pounds than four.) If the skin is getting too dark before the meat is done, reduce the oven temperature to 425°F (218°C).
- Arrange the chicken on a platter and let rest for 10 minutes. Carve the chicken and serve with the vegetables.
Nutrition Facts : ServingSize 1 portion, Calories 505 kcal, Carbohydrate 26 g, Protein 25 g, Fat 35 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 155 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 26 g
SPICY MOROCCAN CHICKEN
This high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 Calories, 31 grams of protein, 45 Carbs, 15g of fat, 2g saturated fat, 7g fiber. From USA Weekend.
Provided by BurtonFanatic
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
- In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
- Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
- Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.
MOROCCAN CHICKEN WITH APRICOT COUSCOUS AND GREEN OLIVE SAUCE
This recipe comes courtesy of Tyler Florence and it is amazing. The flavors are bold without being too intense and each component compliments the other. This is Tyler's recipe word for word but, I have made this with chicken breasts as well with great results. Just cut deep slits into the chicken breasts and make sure the marinade and garlic gets into every nook and cranny. Then cover the breasts with sliced lemons and cilantro before you bake. I have served this cold in a wrap sandwich for a picnic and it was very good, but we like it warm and with flatbead the best! Don't let the long list of ingredients scare you, this is easy and well worth the effort.
Provided by shimmerchk
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 35
Steps:
- To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.
- To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
- To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.
- To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.
Nutrition Facts : Calories 1097.5, Fat 78.9, SaturatedFat 16.6, Cholesterol 198.6, Sodium 1225.2, Carbohydrate 43.4, Fiber 7, Sugar 8.4, Protein 56.9
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 WITH ALMONDS AND DATES
Make and share this Moroccan Spiced Chicken with Almonds and Dates recipe from Food.com.
Provided by sassee1
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat chicken with flour.
- Heat oil in large deep skillet or Dutch oven over medium heat.
- Add half of chicken; brown about 5 minutes per side.
- Remove from skillet.
- Repeat browning step with remaining chicken, adding onion.
- Return all chicken to skillet.
- Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken.
- Stir to evenly coat chicken and onions with spices; saute 1-2 minutes.
- Stir in broth, lemon juice and salt; bring to a boil over medium heat.
- Reduce heat to medium-low.
- Stir in dates and almonds and cook, covered, for 20 minutes.
- Uncover and simmer another 10 minutes, stirring occasionally.
- Serve over cooked basmati rice.
Nutrition Facts : Calories 1139.9, Fat 62, SaturatedFat 15, Cholesterol 308.4, Sodium 1037.7, Carbohydrate 40.2, Fiber 5.6, Sugar 26.1, Protein 103.4
MOROCCAN-SPICED VEGETABLES
Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
MOROCCAN CHICKEN AND BARLEY + VIDEO
Chicken and barley is a hearty, healthy meal with Moroccan flair! Make this North African recipe for spice-rubbed chicken in just one pan!
Provided by Kevin
Categories main dishes
Time 1h45m
Number Of Ingredients 17
Steps:
- Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.
Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Protein 32 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 938 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
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- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
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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.
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- 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°.
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