MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS
If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
- Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
- Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
- Stir in broth, honey, lemon zest and flour; stir to combine.
- Then add in the browned chicken; simmer covered for about 15 minutes.
- After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
- Season with salt and pepper.
- Remove the chicken to plate/s.
- Add in the chickpeas and simmer for 5 minutes.
- Pour the sauce over the chicken and serve with cooked rice.
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
EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE
This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Provided by French Tart
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
- Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS
Make and share this Moroccan Chicken With Chickpeas and Apricots recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine spices in small bowl and set aside.
- Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
- Season both sides of chicken pieces liberally with salt and pepper.
- Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
- Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
- Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
- Pour off and discard all but 1 tablespoon fat from pot.
- Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
- Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
- Add spices and cook, stirring constantly,45 seconds to 1 minute.
- Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
- Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
- Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
- Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
- Transfer chicken to plate or bowl and tent with foil.
- Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
- Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 857.2, Fat 46.4, SaturatedFat 12.5, Cholesterol 187.2, Sodium 544.8, Carbohydrate 58.2, Fiber 8.9, Sugar 24.6, Protein 53.6
MOROCCAN CHICKEN
The Chicken Cookery provided this yummy recipe. It is so very good on a cold winter day or a rainy Wednesday night....
Provided by Erica_Hildebrand
Categories Chicken Breast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 626.4, Fat 12, SaturatedFat 2.5, Cholesterol 38.4, Sodium 591.1, Carbohydrate 97.7, Fiber 9.7, Sugar 8.3, Protein 30.9
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