Moroccan Stuffed Chicken Food

MOROCCAN CHICKEN WITH SHREDDED CABBAGE AND TAHINI SAUCE ON PITA

Steps:

• Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.
• Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
• Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
• Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
• Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper.

MOROCCAN CHICKEN

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.

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 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.

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.

CHICKEN MOROCCO

Steps:

• In a large saucepan or Dutch oven, place olive oil over high heat.
• Add chicken and cook about 10 minutes, turning to brown on all sides.
• Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water.
• Bring to a simmer, reduce heat to low and cook about 20 minutes.
• Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.
• Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.
• Remove cinnamon sticks and add salt and pepper.
• Serve chicken over the couscous with sauce spooned over.

ONE-POT MOROCCAN CHICKEN

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.