MOROCCAN CHICKEN WITH HONEY & FRUIT
Warm spices and the sweetness from the honey and fruit make this chicken dish a perfect comfort food. Serve with some couscous and a Moroccan salad.
Provided by Daily Inspiration S
Categories Chicken
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Using a large heavy pot, brown the chicken in olive oil; then remove to a plate.
- 2. Add onion and garlic and cook until soft and translucent. Add cinnamon and ginger and allow the flavors to develop for 1 minute; then return the chicken to the pot. Add the lemon juice, stock and honey. Reduce heat to simmer, cover, and gently cook for 1 hour.
- 3. When done, transfer the chicken to a platter and keep warm. Add the raisins and almonds to the pot and boil the liquid until it is reduced and slightly thickened. Season with salt and pepper and additional lemon juice if desired. Garnish with parsley. Serve with couscous and a salad.
MOROCCAN HONEY CHICKEN
A simple and quick dish, yet it's packed with of all the delicious, complex flavors for which Moroccan cuisine is so well known. The original recipe calls for skinless, boneless chicken breasts, but thighs would work equally well. Also, skin-on and bone-in chicken pieces would work OK as well. It's great served with a side...
Provided by Vickie Parks
Categories Chicken
Time 50m
Number Of Ingredients 14
Steps:
- 1. Pat chicken dry, then season chicken with salt and pepper.
- 2. In a heavy-duty 3-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add chicken and cook about 15 minutes or until chicken is deep golden brown. Transfer chicken to a plate and cover with foil to keep warm.
- 3. Reduce heat to medium. Add onion to pan and cook about 4 minutes or until softened, stirring frequently. Add cumin, paprika, cinnamon, and flour, and cook about 1 minute longer, stirring constantly. Stir in broth and honey.
- 4. Return chicken to pan and simmer, uncovered, 10 to 12 minutes. Transfer chicken to 4 individual serving plates.
- 5. Simmer sauce in pan for 3 minutes. Add the capers and lemon zest to the pan. Taste and add more salt and pepper (or other seasonings), if needed. Spoon sauce over chicken. Sprinkle with cilantro on top, and serve immediately.
MOROCCAN ROAST CHICKEN WITH APRICOTS
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
- Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
- Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
- Serve the chicken with any cooking juices, the apricots and saffron yogurt.
Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS
Make and share this Moroccan Chicken With Prunes, Honey and Almonds recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
- Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
- Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
- Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 332.2, Fat 12.4, SaturatedFat 1.8, Cholesterol 68.1, Sodium 266.9, Carbohydrate 39.9, Fiber 4.3, Sugar 27.2, Protein 19.1
ONE-POT HARISSA CHICKEN
This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
CHICKEN TAGINE WITH APRICOTS AND ALMONDS
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
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MOROCCAN CHICKEN - JAMIE GELLER
From jamiegeller.com
Cuisine MoroccanCategory Main, DinnerServings 6Total Time 1 hr 25 mins
- In a large pot, heat one tablespoon of olive oil and sauté the onions until translucent. In a large bowl, mix the nutmeg, garlic powder, allspice and salt and pepper. Pour one tablespoon oil over the chicken and then rub in the spice mix. Remove the onions from the pot and add the chicken. Brown the chicken on both sides. Then add the honey, lemon juice, water and the rest of the spices. Lower the flame and let it cook for about 10-15 minutes.
- In a large oven proof dish, arrange the onions on the bottom and place the chicken on top. Cover and place in the preheated oven. Cook for 35 minutes. Remove pot from oven and place chicken on a plate. Put the dried fruit in the pot and then put the chicken back on top. Place back in the oven, uncovered for 25 minutes.
- Remove from the oven and garnish with toasted almonds and chopped cilantro and sprinkle some cinnamon on top. This dish is best served over couscous.
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