ONE POT MOROCCAN CHICKEN STEW WITH SWEET POTATO & COUSCOUS
The most delicious Moroccan Chicken Stew with sweet potato, couscous and cauliflower. Simmered with cozy spices thanks to cinnamon, anti-inflammatory turmeric, and earthy cumin. Pistachios, dried cherries and parsley are stirred into this stew once done cooking for a unique twist.
Provided by Monique of AmbitiousKitchen.com
Categories chicken Dairy Free Dinner
Time 1h5m
Number Of Ingredients 21
Steps:
- Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
- Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
- Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.
- Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 343 kcal, Carbohydrate 45.4 g, Protein 18.3 g, Fat 10.6 g, SaturatedFat 3.9 g, Fiber 5.1 g, Sugar 10.3 g
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
MOROCCAN CHICKEN WITH COUSCOUS
This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous.
Provided by Aileen2
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Fry chicken portions skin side down in butter and oil until golden.
- Turn.
- Add onions, garlic, spices, salt, orange juice and 300ml of water.
- Cover and bring to the boil, reduce heat and simmer for 30 minutes.
- Mix couscous with salt and 350ml of water.
- Leave to soak for 5 minutes.
- Add rest of ingredients for couscous.
- Line a steamer with greaseproof paper and spoon the cous cous inches.
- Place over chicken and steam for 10 minutes.
- Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
- Serve chicken on top of couscous and pour over a little of the sauce.
Nutrition Facts : Calories 772.6, Fat 26.2, SaturatedFat 6.9, Cholesterol 100.4, Sodium 744.5, Carbohydrate 89.9, Fiber 6.6, Sugar 15.5, Protein 43.1
MORROCAN CHICKEN WITH COUSCOUS
Make and share this Morrocan Chicken With Couscous recipe from Food.com.
Provided by noway
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, paprika, salt (optional), and pepper. Add the chicken and mix so that all sides are well covered.
- In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes.
- Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth.
- Bring to a boil, then reduce the heat to medium-low.
- Cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning if necessary.
- Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes.
- Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes before serving.
Nutrition Facts : Calories 646, Fat 27.2, SaturatedFat 6.9, Cholesterol 103.5, Sodium 492.5, Carbohydrate 65.6, Fiber 7.2, Sugar 14.7, Protein 35.5
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
MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS
A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.
Provided by Myleen Sagrado Sjödin
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Prepare the couscous according to package directions.
- Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
- Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g
MOROCCAN STEWED CHICKEN
I got this recipe from my husbands Mens Health Magazine. I made a few tweaks, one of which was to use boneless skinless breasts rather than the boneless skinless thighs the recipe called for. By making these changes I was able to get the fat down from over 16 grams to a little over 5, and cut the calories by more than half! This went together quickly and was very delicious. The house smells heavenly while this is cooking! (This could easily be made vegetarian by omitting the chicken.)Would make an impressive dinner for guests with very little effort!
Provided by DbKnadler
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep saute pan over med-high heat. Salt and pepper the chicken place it in the pan. Cook chicken for 2-3 minutes each side until browned. Add zucchini and continue cooking, stirring occasionally.
- When the zucchini begin to brown add the garbanzo beans, water, tomatoes, cayenne, cumin, and cinnamon. Lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through. (do not cover the pan).
- Season to taste with more salt and pepper and sprinkle with cilantro.
- Serve with steamed rice, or couscous.
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