MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
MOROCCAN CHICKEN WITH APRICOTS
This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots.
Provided by Queen Dana
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the chicken into bite size pieces and salt and pepper.
- In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
- Remove chicken from skillet and keep warm while you make the sauce.
- Add onions and garlic to the skillet and saute.
- Add flour, cinnamon, cumin, and ginger to skillet and mix well.
- Whisk in chicken broth.
- Stir in apricots, lemon juice and honey.
- Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
- Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
- Sprinkle with toasted almonds.
Nutrition Facts : Calories 357.7, Fat 13.9, SaturatedFat 1.9, Cholesterol 68.4, Sodium 466.4, Carbohydrate 26.6, Fiber 3.5, Sugar 18.6, Protein 33.4
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 ROASTED CHICKEN
Moroccan Roasted Chicken with Apricots
Provided by jacksonsc56
Time 2h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper.
- Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.
SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)
Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.
Provided by Crafty Lady 13
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
- Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
- Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
Nutrition Facts : Calories 259.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 94.4, Sodium 250.7, Carbohydrate 25.5, Fiber 2.5, Sugar 18.4, Protein 23.5
MOROCCAN ROASTED CHICKEN
Make and share this Moroccan Roasted Chicken recipe from Food.com.
Provided by Lavender Lynn
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.
Nutrition Facts : Calories 1168.8, Fat 75, SaturatedFat 23.4, Cholesterol 356.4, Sodium 366.8, Carbohydrate 34.7, Fiber 4.3, Sugar 26.5, Protein 87.2
MOROCCAN ROASTED CHICKEN
Provided by Jamie Geller
Categories Chicken Potato Kid-Friendly Dinner Raisin Apricot Pistachio Kosher Cinnamon Cumin Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
- 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
- 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.
MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS
This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!
Provided by Mirj2338
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt the margarine.
- Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
- Don't worry, no one will make you eat a cinnamon stick unless you really want to.
- Add enough water to cover the chicken, about two cups.
- Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
- Remove the chicken pieces.
- Add the apricots and simmer for about fifteen minutes.
- Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
- Add more honey if necessary.
- When the sauce is almost ready, saute the almonds in oil.
- Drain most of the oil from the pan, and toast the sesame seeds.
- Return the chicken to the pot and reheat.
- Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
- Serve with couscous (except on Passover).
Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5
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
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
MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN
This is an easy, quick, and impressive dish with a sweet and aromatic flavors from the apricots and spices. Be sure to use unsulfured apricots! The color is darker and the flavor is more complex, really giving depth and life to the dish. Serve over couscous or quinoa and top it all off with some toasted pine nuts. Yum!
Provided by margot
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
- Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 17.1 g, Cholesterol 68.7 mg, Fat 11.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 2.6 g, Sodium 64 mg, Sugar 10.3 g
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- In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimentón, cayenne, salt and pepper. Arrange the chicken in a glass baking dish. Pour the marinade on top and turn to coat. Refrigerate for 2 hours, turning once.
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- Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
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