MOROCCAN CHICKEN THIGHS RECIPE RECIPES
MOROCCAN CHICKEN RECIPE - FOOD.COM
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.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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.
Nutrition Facts : Calories 161.1, FatContent 5.5, SaturatedFatContent 1, CholesterolContent 75.5, SodiumContent 574.3, CarbohydrateContent 1.3, FiberContent 0.5, SugarContent 0, ProteinContent 25.3
MOROCCAN-STYLE CHICKEN CASSEROLE RECIPE - BBC FOOD
Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing.
Provided by Nigel Slater
Prep Time 12 hours
Cook Time 1 hours
Yield Serves 2-3
Number Of Ingredients 13
Steps:
- For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken.
- For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.
- Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.
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INSTANT POT MOROCCAN CHICKEN RECIPE - FOOD NETWORK
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Total Time 2 hours 0 minutes
Category main-dish
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- Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa.
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MOROCCAN CHICKEN STEW RECIPE - BBC GOOD FOOD
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From bbcgoodfood.com
Total Time 55 minutes
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Calories 348 calories per serving
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Total Time 55 minutes
Category Dinner, Main course, Supper
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Calories 348 calories per serving
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
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MOROCCAN CHICKEN TAJINE RECIPE - FOOD NETWORK
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- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
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CHICKEN AND CHICKPEA TAGINE RECIPE - NYT COOKING
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine.
Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
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MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.8
Total Time 20 minutes
Category side-dish
Cuisine african
Calories 275 per serving
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Total Time 20 minutes
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- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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MOROCCAN-STYLE CHICKEN CASSEROLE RECIPE - BBC FOOD
Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing.
From bbc.co.uk
Reviews 4.9
Cuisine North African
From bbc.co.uk
Reviews 4.9
Cuisine North African
- Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.
See details
CHICKEN AND CHICKPEA TAGINE RECIPE - NYT COOKING
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine.
Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
See details
MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 20 minutes
Category side-dish
Cuisine african
Calories 275 per serving
Reviews 4.8
Total Time 20 minutes
Category side-dish
Cuisine african
Calories 275 per serving
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
See details
MOROCCAN-STYLE CHICKEN CASSEROLE RECIPE - BBC FOOD
Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing.
From bbc.co.uk
Reviews 4.9
Cuisine North African
From bbc.co.uk
Reviews 4.9
Cuisine North African
- Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.
See details
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