Moroccan Stuffed Chicken Food

MOROCCAN STUFFED CHICKEN

Steps:

• Preheat the oven to 375 °F.
• Place ¼ cup of couscous and 1 teaspoon of Ras el Hanout in a small heatproof bowl. Pour ¼ cup of hot water over the couscous. Cover and set to one side for around five minutes.
• Fluff up the couscous grains using a fork. Mix in 8 chopped apricots, 2 tablespoons of pine nuts and a small chopped bunch of flat-leaf parsley.
• Slice into each chicken breast using a sharp paring knife to make a pocket.
• Divide the couscous filling between each chicken breast.
• Arrange the chicken breasts in a baking pan. Brush each chicken breast with ½ a tablespoon of oil and roast in the oven for about 20 minutes until the meat is cooked through.
• Serve with a crisp green salad and some roasted baby potatoes.

GRILLED MOROCCAN CHICKEN

Steps:

• Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
• Process until smooth.
• Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
• Preheat the grill to medium hot.
• Grill chicken breasts 5-7 minutes on each side, or until done.

MOROCCAN-STYLE CHICKEN

Steps:

• Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
• Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
• Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

MOROCCAN STUFFED CHICKEN

Steps:

• Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
• Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

LEMON MOROCCAN CHICKEN

Steps:

• Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
• Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
• If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
• Serve with plain rice or spicy pilaf.
• Sprinkle coriander once the dish has been served in single serving plates.
• Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.