ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the chicken with pepper and cumin powder to taste.
- On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
- Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
- Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
- Enjoy!
Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams
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
ONE-POT HARISSA CHICKEN
This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
ONE-POT MOROCCAN CHICKEN
The flavors of Morocco in an easy one-pot chicken recipe.
Provided by margaretnewyork66
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g
MOROCCAN CHICKEN: MADE ON STOVE TOP, CROCK-POT OR TAGINE
Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to!
Provided by BBCFan
Categories Curries
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Super Easy:.
- Olive Oil in pan on high heat.
- Add chopped onions and sautee a little.
- Add chicken.
- Mix a bit.
- Reduce heat and add all the spices and mix a little.
- Count to 60 so let the spices warm up a little.
- After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
- Cover and simmer for about 15 minutes.
- Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
- If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
- ----------------------------------------------------------------------------------------------------.
- If using a crockpot (slowcooker).
- Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
- Side Dish ideas:.
- Polenta.
- Enjoy!
RUDY'S MOROCCAN STEWED CHICKEN WITH COUSCOUS
Make and share this Rudy's Moroccan Stewed Chicken With Couscous recipe from Food.com.
Provided by Amy Suzanne Martin
Categories Curries
Time 30m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large deep skillet or a wide pot over medium-high heat.
- Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
- In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
- If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
- While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
- Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
- Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
- While the dish simmers, prepare the couscous according to package directions.
- Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
- Season to taste with more salt and pepper.
- Serve over whole wheat couscous garnish with fresh chopped cilantro.
Nutrition Facts : Calories 477.1, Fat 25.2, SaturatedFat 6.1, Cholesterol 95.5, Sodium 982.9, Carbohydrate 39.2, Fiber 14.8, Sugar 6.8, Protein 30.4
PAN-FRIED MOROCCAN CHICKEN
The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner. The prep time includes 30min marinating time.
Provided by Sonya01
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.
- Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt.
Nutrition Facts : Calories 421.4, Fat 17.5, SaturatedFat 2.3, Cholesterol 116, Sodium 137.8, Carbohydrate 17.9, Fiber 3, Sugar 10.5, Protein 48.9
ONE-PAN MOROCCAN STEWED CHICKEN
My husband came across this recipe in Men's Health magazine and asked me to make this. We just had this tonight for the first time, and we loved it! We appreciated its simplicity, its uniqueness, and the fact that it is a well-balanced dish - lean protein, veggies, beans, and whole grains - all in one pan (or almost all in one pan)! It has a wonderful flavor - that lovely sweet and spicy blend that is a mainstay of Indian/Moroccan food. I also loved that this was ready in under 30 minutes. Yummylicious!
Provided by Helping Hands
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saute pan or electric skillet.
- Sprinkle chicken thighs with salt and pepper.
- Place thighs in pan and brown on each side (2-3 minutes per side).
- Add the zucchini, stir and saute, until tender and lightly browned.
- Add the garbanzo beans (drained), diced tomatoes, and chicken broth.
- Sprinkle all with cumin, cayenne, and cinnamon.
- Turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
- Season with salt and pepper.
- Sprinkle with cilantro.
- Serve with whole grain rice or cooked couscous.
- NOTE: If you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.
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