STEAMED MOROCCAN CHICKEN AND VEGETABLES
Cooking en papillote (or in parchment paper) works well for both fish and chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine chicken, onions, celery, tomatoes, zucchini, raisins, parsley, and mint, and set aside.
- In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture, and toss to combine.
- Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
- Fold two 24-inch lengths of aluminum foil in half crosswise, and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet, and bake for 18 minutes. Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately.
Nutrition Facts : Calories 463 g, Cholesterol 72 g, Fat 7 g, Fiber 2 g, Protein 34 g, Sodium 1237 g
MOROCCAN CHICKEN AND VEGGIE SKILLET
Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
- Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
- In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
- In a large nonstick frypan, heat oil over medium high heat.
- Brown chicken with onion and garlic about 5 minutes.
- Stir in fennel mixture and sauté 1 minute.
- Add broth, zucchini, carrots, raisins and salt; bring to a boil.
- Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
- Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
- Serve over prepared couscous or rice and garnish with chopped coriander.
Nutrition Facts : Calories 161, Fat 3.6, SaturatedFat 0.6, Cholesterol 34.2, Sodium 226.3, Carbohydrate 17.2, Fiber 2.3, Sugar 8.9, Protein 16.1
MOROCCAN SKILLET CHICKEN
Treat your family to an easy Moroccan dinner with this flavorful chicken - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
- In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.
Nutrition Facts : Calories 250, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g
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