Moroccan Chicken And Barley Pilaf Recipes

Steps:

• In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
• Add garlic, cinnamon, cumin, and barley; stir to coat.
• Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
• When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
• Mix with barley.
• Serve with lemon wedges.

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.

Steps:

• Heat oven to 350°F.
• Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
• While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
• Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
• Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
• Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
• Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
• Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
• Stir in olives and serve.

Steps:

• Roast chicken: heat oven to 450°F.
• Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
• Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
• Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
• Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.

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.

Steps:

• TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
• Bring to boil.
• Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
• Makes about 4 cups.
• TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
• Add onions, celery and garlic.
• Saute 3 to 4 minutes.
• Add remaining ingredients except cornstarch mixture and garnish.
• Bring to boil.
• Cover and simmer 10 to 15 minutes or until vegetables are tender.
• Stir in cornstarch mixture and cook, stirring, until thickened.
• Spoon barley around the edge of a deep platter.
• Pour vegetables into center.
• Garnish, if desired, and serve.

Steps:

• Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to a large bowl.
• In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
• In same skillet, in remaining 1 teaspoon, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
• Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, salt and pepper. Heat to biol over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.