MOROCCAN CHICKEN TAJINE
Steps:
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
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 STEW
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
Provided by Jasmine and Melissa Hemsley
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 18
Steps:
- In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
- In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN CHICKEN STEW
This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!
Provided by Sharon123
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
- Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to low.
- Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
- Enjoy!
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-STYLE CHICKEN AND EGGPLANT STEW
With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.
Provided by Blue Buddha
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h1m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
- Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
- Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
- Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
- Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
- Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.
Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g
MOROCCAN STEW
Steps:
- Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
- Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
- Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
ONE POT MOROCCAN CHICKEN STEW
Paleo Moroccan Chicken Stew - Moroccan spiced veggies with shredded chicken and chopped dates | Dairy Free + Paleo
Provided by Sarah
Categories Mains
Time 1h
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn't need to be fully cooked through at this point since you'll be cooking it more later.
- Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
- Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
- Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
- Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot.
- Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
- Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed.
- Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 1 grams saturated fat, ServingSize g, Sodium 362 grams sodium, Sugar 26 grams sugar
MOROCCAN CHICKEN WITH DRIED FRUIT AND OLIVE TOPPING
From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!
Provided by mikey ev
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- Sprinkle salt, pepper, and thyme evenly over chicken.
- Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan.
- Add onion to pan; saute 2 minutes until tender.
- Add garlic to pan; saute 30 seconds.
- Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
- When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 108.9, Sodium 703.1, Carbohydrate 4, Fiber 0.7, Sugar 1.2, Protein 37.2
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
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
More about "morrocan chicken and fruit stew food"
BEST MOROCCAN CHICKEN RECIPE (TUTORIAL) | THE ...
From themediterraneandish.com
4.9/5 (70)Calories 374 per servingCategory Entree
- 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.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
MOROCCAN CHICKEN STEW - BOWL ME OVER
From bowl-me-over.com
4.9/5 (8)Total Time 1 hr 30 minsCategory Soups And Stews, StewsCalories 272 per serving
- Chop the chicken pieces into 1 inch cubes and put in the spice mixture. Toss together so the chicken is completely coated. Set aside.
- Prepare the fruit & vegetables, dice the green pepper and onion. Quarter the dried apricots, if using fresh, slice in half - remove the seed and dice, no need to peel them.
MOROCCAN CHICKEN WITH FRUIT AND OLIVE TOPPING RECIPE ...
From myrecipes.com
5/5 (15)Calories 346 per servingServings 4
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
MOROCCAN CHICKEN & CHICKPEA STEW - RACHAEL RAY IN …
From rachaelraymag.com
Total Time 25 mins
MOROCCAN CHICKEN STEW - MIDWEST LIVING
From midwestliving.com
3/5 (1)Calories 600 per servingTotal Time 7 hrs
- In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper.
- Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.
SLOW COOKER MOROCCAN CHICKEN STEW - READY SET EAT
From readyseteat.com
Cuisine AfricanCategory Main DishServings 6Total Time 6 hrs 30 mins
- In a small bowl,stir together oil, cumin, cinnamon, coriander, paprika, black pepper, salt and cayenne. In a medium bowl, rub half of the spice paste over the chicken until evenly coated. Set aside.
- Heat skillet over medium-high. Add chicken and cook until browned, about 3 minutes per side. Remove from pan and place on top of carrots and potatoes. Add the onion and garlic to the skillet and cook until the onion is softened, about 3 minutes. Add ginger and cook 1 minute, stirring constantly. Put in the slow cooker and top with dried apricots, raisins and olives.
- Stir together chicken broth and flour. Add broth, tomato paste, lemon juice and the remaining spice paste to the skillet and whisk to scrape up browned bits. Pour sauce over chicken and vegetables in slow cooker.
MOROCCAN CHICKEN STEW WITH APRICOTS | THE NUTRITION …
From hsph.harvard.edu
Servings 4Estimated Reading Time 2 mins
CROCK POT MOROCCAN LAMB AND FRUIT STEW RECIPE - …
From cdkitchen.com
4/5 (2)Total Time 5 hrsServings 6Calories 424 per serving
MOROCCAN STEW WITH CITRUS FRUIT RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine African, MoroccanTotal Time 1 hr 10 minsServings 4
MOROCCAN CHICKEN AND VEGETABLE STEW - ALLERGIC LIVING
From allergicliving.com
Estimated Reading Time 1 min
MOROCCAN CHICKEN STEW | LOVE FOOD HATE WASTE
From lovefoodhatewaste.co.nz
3.6/5 (5)
10 BEST MOROCCAN CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
10 BEST MOROCCAN CHICKEN CROCK POT RECIPES - YUMMLY
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EASY MOROCCAN CHICKEN STEW - A COMMUNAL TABLE
From acommunaltable.com
4.4/5 (7)Total Time 1 hr 15 minsCategory Main CourseCalories 550 per serving
- IF using the saffron, add the saffron to a small bowl and add 2 Tablespoons of hot water. Set aside.
- Add the saffron and water mixture to the spices. If not using the saffron, add 2 Tablespoons of hot water to the spice mixture and stir to combine.
- Spread the spice paste all over the chicken thighs. Let marinate at room temperature while you prep the onions.
MOROCCAN CHICKEN STEW WITH APRICOTS - DR. DAVID LUDWIG
From drdavidludwig.com
Cuisine MoroccanEstimated Reading Time 4 minsCategory Main CourseTotal Time 1 hr 40 mins
- Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth.
- Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
MOROCCAN LAMB AND FRUIT STEW | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (4)Total Time 4 hrs
- In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart electric slow cooker. Add onions and garlic; stir to combine. Pour beef broth over all.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
- Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.
- To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls. Makes 6 to 8 servings.
MOROCCAN CHICKEN - JAMIE GELLER
From jamiegeller.com
Cuisine MoroccanCategory Main, DinnerServings 6Total Time 1 hr 25 mins
- In a large pot, heat one tablespoon of olive oil and sauté the onions until translucent. In a large bowl, mix the nutmeg, garlic powder, allspice and salt and pepper. Pour one tablespoon oil over the chicken and then rub in the spice mix. Remove the onions from the pot and add the chicken. Brown the chicken on both sides. Then add the honey, lemon juice, water and the rest of the spices. Lower the flame and let it cook for about 10-15 minutes.
- In a large oven proof dish, arrange the onions on the bottom and place the chicken on top. Cover and place in the preheated oven. Cook for 35 minutes. Remove pot from oven and place chicken on a plate. Put the dried fruit in the pot and then put the chicken back on top. Place back in the oven, uncovered for 25 minutes.
- Remove from the oven and garnish with toasted almonds and chopped cilantro and sprinkle some cinnamon on top. This dish is best served over couscous.
MOROCCAN CHICKEN STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 460 per servingServings 4
- Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
- Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4 cup cooking liquid.
- Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and sauté 8 minutes. Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
MOROCCAN CHICKEN PUMPKIN STEW - SWEET & SAVORY & DELICIOUS ...
From babaganosh.org
4.8/5 (6)Total Time 40 minsCategory DinnerCalories 248 per serving
- Season the diced chicken with salt and pepper. Preheat a medium-sized soup pot and add 1 tablespoon of olive oi. Cook the diced seasoned chicken over high heat for 2-3 minutes on each side to brown the chicken. Remove from pan. It is OK if the chicken is not fully cooked yet.
- Add the rest of the olive oil in the pan and add the sliced onion, minced garlic, ginger, ground turmeric, coriander, cinnamon, and cayenne pepper (if using). Saute over medium heat for 2-3 minutes, making sure to coat the onion in the spice mixture.
- Add the browned chicken back to the pot and saute for 1 minute, coating the chicken with the spice mixture. Add the chicken stock, cubed pumpkin, apple, cranberries, honey, and lemon juice. Give it a good stir, and bring to a gentle boil.
- Reduce heat and allow to simmer uncovered for 15 minutes, or until the pumpkin is cooked and fork-tender. Add additional water or chicken stock, if you find the stew a little too thick for your liking. Season with salt and pepper, if needed (I typically don't need this if using a salted chicken stock!).Remove from heat and serve as a soup, or over rice or couscous. Garnish with fresh herbs, more dried cranberries, or a dollop of yogurt/sour cream.
MOROCCAN CHICKEN STEW - THE ROASTED ROOT
From theroastedroot.net
4.2/5 (11)Total Time 35 minsCategory Main CourseCalories 567 per serving
- Heat the avocado oil in a cast iron skillet (or heavy bottom pot or Dutch oven) over medium-high heat.
- Carefully place the thighs skin-side down on the hot skillet and cook 3 to 4 minutes, until skin is golden-brown and crispy. Carefully flip the chicken and continue cooking another 3 or 4 minutes. Note: if you have a splatter screen, place it on top of the cast iron skillet to avoid fat from splattering out of the skillet. Transfer chicken to a plate.
- Lower the temperature to medium, and add the onion, bell peppers, carrots, and garlic to the skillet. Sauté, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
- Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, and raisins to the skillet and stir well.
SLOW COOKER MOROCCAN CHICKEN WITH APRICOTS ... - FOOD & WINE
From foodandwine.com
5/5 (613)Category ChickenServings 4Total Time 3 hrs 15 mins
- In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.
- Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.
VEGAN MOROCCAN-STYLE “CHICKEN” STEW - THE VEGAN ATLAS
From theveganatlas.com
4.5/5 (4)Category Soups & StewsCuisine Plant-BasedTotal Time 50 mins
- Heat 1 tablespoon of the oil oil in a soup pot. Add the plant-based chick’n or baked tofu and sauté over medium heat until golden brown on most sides. Transfer to a bowl or plate and set aside.
- In the same pot, heat the remaining oil. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the water, followed by the sweet potatoes, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then lower the heat. Cover and simmer gently for 15 minutes, or until the vegetables are tender.
- Stir in the chick’n or baked tofu, apricots, and half the parsley. Season with salt and pepper and simmer over very low heat for 5 to 10 minutes longer.
MOROCCAN CHICKEN STEW (AIP, PALEO, WHOLE30, GLUTEN-FREE)
From foodcourage.com
4.8/5 (4)Total Time 45 minsCategory Main CourseCalories 228 per serving
- Heat 1-2 tbsp of oil in a large skillet over medium-high heat. Add the sweet potatoes. Cook for 8-10 minutes.
- Push the sweet potatoes to one side of the pan and add the chicken cubes to the other side of the pan. Cook for about 8 minutes keeping the chicken and sweet potatoes separate but stirring/flipping them occasionally to keep from sticking/burning.
- Once the chicken starts to brown a little bit, start to mix the chicken and potatoes together, then add the cauliflower and mushrooms. Cook for another 3-4 minutes.
- Add in the broth, coconut cream, coconut aminos, and spices. Turn the heat down to medium and simmer for another 12-15 minutes or until sweet potatoes are tender.
MOROCCAN CHICKEN STEW WITH SPINACH & SUN-DRIED TOMATOES
From irenamacri.com
5/5 (17)Category MainServings 4Total Time 50 mins
- In a heavy medium saucepan, heat the olive oil and add the onions and salt. Sauté, over medium heat, for 3-4 minutes, until slightly soft.
- Add the rest of the ingredients except for the tomatoes, chicken stock and spinach. Stir over medium-high heat for 30 seconds to allow the spices to release their aromas.
- Add the rest of the ingredients and stir through. Cover with a lid and bring to a boil, then reduce the heat to low-medium and cook for 25 minutes. Remove the lid and cook for a further 5 minutes over slightly higher heat. Make sure to stir a few times during the cooking process.
- I like to let the cooked stew sit off the heat for 5 minutes to set and to cool down slightly. Serve garnished with fresh coriander. Cauliflower rice makes for a lovely side dish.
MOROCCAN CHICKEN STEW - MIDWEST LIVING
From midwestliving.com
Servings 8Calories 442 per servingTotal Time 55 mins
- In a large saucepan, heat olive oil over medium heat. Add onion, garlic cumin, salt, coriander, paprika, and cinnamon. Cook until onion is tender, about 5 minutes.
- Add tomatoes, breaking them up as you add them. Add chicken broth and lentils. Bring to a boil; reduce heat and simmer, covered, until lentils are tender, about 20 minutes.
- Add green beans and raisins; simmer, covered, until beans are tender, 12 to 15 minutes. Add chicken and zest and juice from the lemon. Cook until heated through, 3 to 5 minutes. Serve over couscous; top with cilantro and almonds.
MOROCCAN CHICKEN STEW - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
Total Time 45 minsCalories 311 per serving
MOROCCAN SLOW COOKER CHICKEN STEW WITH CHICKPEAS - RECIPE ...
From hungrypinner.com
4/5 (4)Estimated Reading Time 4 mins
RECIPE – SAFFRON CHICKEN STEW WITH CHICKPEAS (GARBANZO ...
From edibletcetera.com
Estimated Reading Time 4 mins
MOROCCAN LAMB AND FRUIT STEW RECIPE
From crecipe.com
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