Moroccan Chicken And Raisins For 2 Recipes

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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



Moroccan Chicken Thighs With Chickpeas and Raisins image

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.

3 -5 tablespoons oil
4 lbs chicken thighs (skin on)
salt and pepper
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon paprika
1/2 teaspoon cinnamon
2 teaspoons grated lemon zest (can use more)
1 tablespoon flour
3 cups chicken broth
3 tablespoons honey (or to taste)
1 1/2 cups chickpeas, rinsed and drained
1/2 cup dark raisin (or to taste)
cooked rice

MOROCCAN CHICKEN TAGINE

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18



Moroccan Chicken Tagine image

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

MOROCCAN CHICKEN AND RAISINS FOR 2

I make this in a 3 quart saucepan but if you a have small tagine or slow cooker use it. You can use boneless thighs too.

Provided by Queen Dana

Categories     Chicken

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16



Moroccan Chicken and Raisins for 2 image

Steps:

  • 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.

Nutrition Facts : Calories 507, Fat 18.5, SaturatedFat 2, Cholesterol 34.2, Sodium 464.1, Carbohydrate 64.8, Fiber 10, Sugar 24.6, Protein 25.4

1 tablespoon oil
1/4 cup onion, chopped
1 garlic clove, minced
salt and pepper
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 dash nutmeg
1 pinch cayenne
1/2 teaspoon vanilla extract
1/2 cup tomatoes, diced
1/2 cup raisins
1/4 cup almonds
1 cup chickpeas, cooked
1 boneless skinless chicken breast, chopped into bites size pieces

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