Moroccan Chicken And Rice With Chickpeas Recipes

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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



Moroccan Chicken and Rice with Chickpeas image

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

1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
4 carrots, diced medium
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 1/2 cups long-grain white rice
3 cups sliced green beans (about 3/4 pound)
1 cup chickpeas (from a 15.5-ounce can), rinsed and drained
2 1/2 cups low-sodium chicken broth or water

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

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



Moroccan Chicken With Chickpeas and Apricots image

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

1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 slices lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice, from 1 to 2 lemons
5 medium garlic cloves, minced
1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
1 tablespoon olive oil
1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups low sodium chicken broth
1 tablespoon honey
1 medium carrot, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)
1 cup dried apricot, halved
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro leaves

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

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



Moroccan Chicken image

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

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

MOROCCAN-STYLE CHICKEN WITH LENTILS

Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Provided by Lesley Waters

Categories     Dinner, Main course, Supper

Time 2h

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 14



Moroccan-style chicken with lentils image

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
  • Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  • Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium

2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint leaves, to serve (optional)

MOROCCAN CHICKEN AND CHICKPEA STEW

Make and share this Moroccan Chicken and Chickpea Stew recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 11



Moroccan Chicken and Chickpea Stew image

Steps:

  • Combine all ingredients, except raisins, lemon juice, salt and pepper, in slow cooker; cover and cook on low for 4-5 hours, adding raisins during last 30 minutes.
  • Discard cinnamon stick. Season to taste with lemon juice, salt and pepper.

Nutrition Facts : Calories 238.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 75.5, Sodium 344.6, Carbohydrate 21.9, Fiber 3.1, Sugar 6.2, Protein 28.6

8 boneless skinless chicken breast halves (halved or quartered)
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup chicken broth
3/4 cup chopped onion
4 garlic cloves, crushed
2 teaspoons ground ginger
1 teaspoon ground turmeric
1 cinnamon stick
1/2 cup raisins
2 -3 tablespoons lemon juice
salt and pepper

CHICKEN & CHICKPEA RICE

Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 40m

Yield Serves 2-3

Number Of Ingredients 10



Chicken & chickpea rice image

Steps:

  • Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
  • Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.

Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium

25g butter
1 shallot , finely chopped
1 skinless chicken breast (about 180g), cut into strips
1 carrot (about 100g), cut into thin batons
1 cinnamon stick
1 strip lemon zest
125g basmati rice
2 heaped tbsp raisins or sultanas
250ml chicken stock
215g can chickpeas (drained weight 130g)

MOROCCAN CHICKEN RICE

Make and share this Moroccan Chicken Rice recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Moroccan Chicken Rice image

Steps:

  • Coat chicken with the Moroccan spice.
  • Fry the onion in butter until soft.
  • Tip in the chicken, then cook for a few mins more.
  • Stir in the rice and apricots, then pour in the stock cube with 2 3/4 cups boiling water and the chickpeas.
  • Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.
  • Toss in the chopped flat leaf parsley and serve.

Nutrition Facts : Calories 669.6, Fat 14.7, SaturatedFat 7.9, Cholesterol 99.1, Sodium 747.2, Carbohydrate 95, Fiber 7.3, Sugar 12.4, Protein 38.1

4 boneless skinless chicken breasts, diced
1 tablespoon moroccan seasoning
1 onion, finely sliced
2 ounces butter
10 ounces rice
12 dried apricots, halved
1 chicken stock cube
14 ounces chickpeas, drained and rinsed
1 tablespoon flat leaf parsley, chopped

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