MOROCCAN CHICKEN
This is from my Eat Well, Stay Well cookbook. Easily doubled and put in the freezer for make-ahead cooking. Don't let the long list of spices scare you. It is easy to make! Serve with cous cous.
Provided by dicentra
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
- Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
EASY MOROCCAN CHICKEN
A quick and easy way to make Moroccan style chicken using simple ingredients. Serve with couscous, orzo pasta or rice pilaf.
Provided by Lorac
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in a large non-stick skillet, add chicken, cook over medium high heat 3-4 minutes per side.
- Combine remaining ingredients in a medium size bowl and pour over chicken.
- Bring to a boil, reduce heat and simmer 15 minutes.
Nutrition Facts : Calories 299.3, Fat 5.7, SaturatedFat 2.4, Cholesterol 76.1, Sodium 1341.1, Carbohydrate 34.1, Fiber 4.2, Sugar 23.3, Protein 30.9
MOROCCAN CHICKEN
Spice up your evening with this simple chicken supper
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
- Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.
Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium
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- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
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