Moroccan Spiced Chicken And Fennel Recipes

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MOROCCAN-SPICED CHICKEN

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4

Number Of Ingredients 9



Moroccan-Spiced Chicken image

Steps:

  • Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

MOROCCAN SPICED CHICKEN AND FENNEL

I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)

Provided by justcallmetoni

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17



Moroccan Spiced Chicken and Fennel image

Steps:

  • Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
  • Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
  • Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
  • Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
  • Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
  • Add chicken and chopped fennel , cook 2 more minutes.
  • Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 cup uncooked couscous
2 cups water

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