MOROCCAN-SPICED CHICKEN IN BANANA LEAF
Banana leaves offer an amazing and stunning way to grill food. As a girl, I lived in Hawaii and experienced the beauty and ease of banana leaf cooking for the first time. I created this recipe to combine my love of the banana leaf with my mom's North African style of cooking at home.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
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.
MOROCCAN-SPICED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
SPICY MOROCCAN CHICKEN
This high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 Calories, 31 grams of protein, 45 Carbs, 15g of fat, 2g saturated fat, 7g fiber. From USA Weekend.
Provided by BurtonFanatic
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
- In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
- Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
- Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.
MOROCCAN SPICED VEAL
The spices and the soft, fragrant meat make this dish perfect for a family meal or for a larger gathering.
Provided by joycooklove
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chop onions and sweet potato.
- Microwave sweet potato for 3 minutes.
- Prepare spices in a bowl, mix.
- Heat oil in a very large pan
- stir fry onions, mushrooms and sweet potatoes and chickpeas in oil and spices on medium heat.
- After 5 min, add the tomatoes, the lemon juice and chicken broth.
- raise the heat, and place the fillets on top of everything in pan.
- Allow liquid in pan to boil.
- Place fillets under liquid, immerse them completely.
- Place a cover on the pan.
- Cook, check, and turn over fillets.
- Cook until fillets are a soft gray color. (test to make sure the inside is also cooked).
- Remove fillets and cut into smaller cubed pieces
- Replace veal into pan and allow to simmer for 5 minutes.
Nutrition Facts : Calories 200.8, Fat 4.8, SaturatedFat 0.7, Sodium 427.9, Carbohydrate 30.1, Fiber 6, Sugar 4.8, Protein 6.1
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
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.
MOROCCAN SPICED BEEF
Categories Beef Herb Quick & Easy Spice Summer Grill/Barbecue Gourmet
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Prepare grill.
- In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, broil steaks under a preheated broiler 3 to 4 inches from heat.)
- Serve steaks with chutney.
MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA
Provided by Rozanne Gold
Categories Lamb Pasta Bake Sauté Low Cal Dinner Buffet Casserole/Gratin Feta Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
- Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
- Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
- Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
MOROCCAN SPICED BEEF
Make and share this Moroccan Spiced Beef recipe from Food.com.
Provided by Sharon123
Categories Steak
Time 21m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill.
- In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
- Serve steaks with chutney. Enjoy!
Nutrition Facts : Calories 670.4, Fat 55, SaturatedFat 21.1, Cholesterol 154.2, Sodium 274.8, Carbohydrate 1.7, Fiber 1, Protein 40.1
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
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.
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