Moroccan Spiced Grilled Chicken Breasts Recipes

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:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
• Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
• Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.

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.

Steps:

• Prepare grill pan and start sauce:
• Heat grill pan over moderate heat until hot.
• Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
• Make paillards:
• Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
• Finish sauce:
• Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

Steps:

• Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
• Wash poussins or chickens, split them bown the back, and flatten; dry well.
• Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
• Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

Steps:

• Prepare a grill for medium heat.
• In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
• Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
• Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
• Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.

Steps:

• Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl.
• Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
• Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove.
• Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.

Steps:

• Preheat grill for direct grilling over high heat; soak 4 bamboo skewers in water for about 30 minutes.
• In a small bowl, combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and 1 teaspoon salt; set aside.
• In a larger bowl, toss chicken cubes with oil to coat; season with spice mixture and toss again.
• Thread skewers with chicken and pepper pieces.
• Lightly oil grill rack and grill kebabs, turning occasionally, until chicken is browned and firm to the touch, about 8 to 10 minutes.
• Serve over couscous if desired.
• Garnish with cilantro.

Steps:

• Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
• Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
• Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

Steps:

• Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
• Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
• Serve.

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Steps:

• Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
• Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.