Moroccan Chicken Bundles Recipes

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:

• In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
• Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.

Steps:

• Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
• Process until smooth.
• Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
• Preheat the grill to medium hot.
• Grill chicken breasts 5-7 minutes on each side, or until done.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
• Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Steps:

• Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
• Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
• Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
• Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
• Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
• Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
• Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Steps:

• Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
• Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
• Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
• Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Steps:

• Season the chicken with pepper and cumin powder to taste.
• On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
• Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
• Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
• Enjoy!

Steps:

• Season chicken with salt.
• 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.
• 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:

• Heat oil in skillet over medium high heat until hot.
• Add almonds and cook until golden brown.
• Remove with slotted spoon and set aside.
• Add garlic and chicken to same skillet that almonds were cooked in.
• Saute, turning once, for 5 minutes or until browned.
• Mix together salsa, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and stir well.
• Reduce heat to medium, cover and cook.
• Stir and baste occasionally for 20 minutes.
• Add more water if necessary.
• Serve over couscous or rice.
• Top with chopped almonds.

Steps:

• Flatten chicken breasts to 1/4-in. thickness. Spread 1 tablespoon mustard over each; layer with ham, cheese and pineapple. Fold chicken over pineapple; secure with toothpicks. Brush bundles with remaining mustard., In a shallow bowl, combine the bread crumbs, salt and pepper. Roll bundles in bread crumb mixture; place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, in a small saucepan, combine the sauce ingredients. Cook, stirring occasionally, until heated through. Serve with chicken.

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.

Steps:

• Heat oven to 450 degrees. Cut chicken breast in half, removing and discarding cartilage in center. Cut chicken into 1-inch cubes and place in a medium bowl. Add 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 the pieces 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 2 bowls. Open packets, arrange contents over couscous, and serve immediately.

Steps:

• Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
• Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.