DUTCH OVEN MOROCCAN CHICKEN
This quick and easy Moroccan chicken dish gets its unusual and delicious taste from the combination of spices and herbs used in the recipe and the slow cooking technique in the Dutch oven. The thigh meat is succulent, tender, and just full of flavor. I hope your family likes this as much as we do! Recipe can be doubled for a...
Provided by BonniE !
Categories Chicken
Time 1h
Number Of Ingredients 21
Steps:
- 1. RUB THE THIGHS Trim the thighs of any excess fat. Combine 2 teaspoons salt, 2 teaspoons paprika, 1 1/2 teaspoons cinnamon, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon dried ginger, and 1 teaspoon dried garlic. Rub into both sides of the chicken. Use all of the rub. In a large dutch oven, fry the chicken pieces in 2 tablespoons olive oil, searing the meat over medium heat until nice and brown, then remove the pieces to a plate and set aside. Don't let the oil smoke!
- 2. PREPARE THE VEGETABLES Make sure there is at least two tablespoons oil in the dutch oven. Slice the onions into 1/4 inch wedges. Wash and blot the carrots with paper towels, and add the onions and carrots to the dutch oven. Fry over medium heat until the onions start to brown, then add the 4 tablespoons minced garlic and stir, and then add the 1/2 cup chicken broth, 1/4 cup lemon juice and 2 tablespoons honey. Stir. Slice the bell pepper but set it aside.
- 3. ADD THE FRIED THIGHS Add the chicken thighs, pushing them down into the carrots and onions. Add sliced red bell pepper. Stir, cover, and simmer over low heat until chicken and vegetables are very tender. About 24 minutes to cook boneless thighs, and 40 to 45 minutes to cook bone-in thighs. Garnish immediately with cilantro, parsley and chopped green onions and serve. Enjoy!
- 4. SERVING SUGGESTIONS Serve with basmati rice cooked with 1 cup of golden raisins, or cooked buttered egg noodles or mashed potatoes. This is also good served with rice pilaf.
- 5. COOK'S TIP: You can change this up and make it your own. Oven cooking: Bake at 350 to 375 for 30 to 40 minutes depending on your oven
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
MOROCCAN CHICKEN THIGHS
Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.
Provided by Scott Heddle
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g
MOROCCAN CHICKEN COUSCOUS
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
- Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
- Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.
More about "dutch oven moroccan chicken recipes"
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Jewish, MoroccanTotal Time 1 hrCategory DinnerCalories 367 per serving
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
MOROCCAN CHICKEN (DJEJ MAKALLI) - THE DARING GOURMET
From daringgourmet.com
5/5 (7)Estimated Reading Time 5 minsServings 4Total Time 45 mins
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES …
From thespruceeats.com
4/5 (75)Total Time 1 hr 45 minsCategory Dinner, EntreeCalories 639 per serving
ONE-POT MOROCCAN CHICKEN THIGHS - FIT FOODIE FINDS
From fitfoodiefinds.com
MOROCCAN ROAST CHICKEN AND POTATOES - JO COOKS
From jocooks.com
MOROCCAN CHICKEN WITH SWEET POTATOES AND ONIONS
From boulderlocavore.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI - FOOD
From foodandwine.com
MOROCCAN CHICKEN THIGHS RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN CHICKEN TAGINE (DUTCH OVEN OR CROCK POT)
From mediterraneanliving.com
4.9/5 (9)Total Time 1 hr 10 minsServings 4Calories 341 per serving
CHICKEN TAGINE WITH APRICOTS AND LEMONS - SUPERGOLDEN BAKES
From supergoldenbakes.com
DUTCH OVEN MOROCCAN CHICKEN STEW - SUITCASE FOODIST
From suitcasefoodist.com
CROCK POT MOROCCAN CHICKEN - WELL PLATED BY ERIN
From wellplated.com
MOROCCAN CHICKEN STEW - BETTER HOMES & GARDENS
From bhg.com
11 DUTCH OVEN CHICKEN RECIPES YOU CAN IMPRESS YOUR GUESTS WITH
From lecreuset.ca
MOROCCAN CHICKEN TAGINE WITH FIGS AND APRICOTS - FOOD52
From food52.com
MOROCCAN CHICKEN COUSCOUS - JO COOKS
From jocooks.com
BRAISED MOROCCAN-INSPIRED CHICKEN - THE DEFINED DISH - RECIPES
From thedefineddish.com
25 DELICIOUS DUTCH OVEN CHICKEN RECIPES - COUNTRY LIVING
From countryliving.com
You'll also love