Simple Moroccan Chicken Food

MOROCCAN CHICKEN

Steps:

• In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
• Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.

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.

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 THIGHS

Steps:

• Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
• Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
• Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
• Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
• Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

MOROCCAN CHICKEN

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
• Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

EASY MOROCCAN CHICKEN

Steps:

• Heat butter in a large non-stick skillet, add chicken, cook over medium high heat 3-4 minutes per side.
• Combine remaining ingredients in a medium size bowl and pour over chicken.
• Bring to a boil, reduce heat and simmer 15 minutes.

MOROCCAN BONELESS CHICKEN STEW

Steps:

• Season chicken with salt.
• 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.
• 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.

MOROCCAN CHICKEN

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
• In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
• Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
• To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
• Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

EASY MOROCCAN-STYLE CHICKEN BREASTS

Steps:

• Season chicken pieces with salt and pepper, then brown in oil on all sides.
• Transfer the chicken in a greased baking dish.
• In the same frypan, saute onion and garlic; spoon over the chicken in the dish.
• In a bowl, combine the salsa, water, currants, honey, cumin and cinnamon; pour over the chicken; mix with clean hands to slighty coat the chicken.
• If you are adding in green bell pepper, just mix in with the salsa/honey mixture.
• Cover and bake for about 45-50 minutes, or until chicken is done.
• Sprinkle with slivered almonds.
• Delicious.

MOROCCAN CHICKEN

Steps:

• Pour the oil into a Sauce pan over medium-high heat.
• Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft.
• Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
• Add chicken and chicken stock and cook over medium-high heat until liquid boils.
• Reduce heat to low, cover and cook for 25 minutes.
• Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
• To serve place layer couscous first.
• Then with a slotted spoon, arrange the chicken and vegetables around the couscous.
• Ladle broth over all, and if you want to you can sprinkle with raisins and slivered almonds.

MOROCCAN-STYLE CHICKEN

Steps:

• Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
• Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
• Heat the remaining oil with the unsalted butter in a non-stick pan.
• Remove the oil from the marinade and reserve half of the marinade.
• Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
• Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
• Mix the tahini and the remaining herbs.
• Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
• Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.