MOROCCAN CHICKEN WITH DATES RECIPE - FOOD.COM
Make and share this Moroccan Chicken With Dates recipe from Food.com.
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
- Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
- Reduce heat to low, and cook, covered, for about 25 minutes.
- Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
- Add dates, almonds, and honey. Cook for another 5 minutes.
- Store extra spice mix covered in cool, dark place.
Nutrition Facts : Calories 318.9, FatContent 16.1, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 968.1, CarbohydrateContent 42.7, FiberContent 5.3, SugarContent 32.3, ProteinContent 6
MOROCCAN CHICKEN AND DATE TAGINE RECIPE - FOOD.COM
Make and share this Moroccan Chicken and Date Tagine recipe from Food.com.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut the dates in half, discard the stone and then chop into six pieces.
- Slice the chicken into short strips.
- Heat two tablespoons of olive oil in a frying pan and stir in the onion.
- Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
- Turn down the heat and cook for about five minutes, before adding in the chicken.
- Cook until the meat is lightly browned.
- Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
- Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
- You should end up with a thick, rusty coloured sauce.
- Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
- Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
- Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.
Nutrition Facts : Calories 1057.1, FatContent 47.6, SaturatedFatContent 8.8, CholesterolContent 89, SodiumContent 386.8, CarbohydrateContent 112.8, FiberContent 10.8, SugarContent 17.4, ProteinContent 49.7
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MOROCCAN-SPICED CHICKEN WITH DATES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 60 minutes
Cuisine Middle Eastern
Calories 625 calories per serving
Heat the oil in a large casserole pot. Brown the chicken all over for 4 minutes on each side in two batches, until golden brown all over. Remove from the pan and set aside. Pour out any excess fat from the chicken into a small heatproof bowl and discard.
Add the onion to the pan and cook for 8 minutes, until golden and soft. Add the ginger, garlic, harissa and cumin and cook for 2 minutes, until fragrant. Add the carrot, parsnip and courgette and cook in the onion mixture for 1 minute, then add the rice, dates and stock. Mix well and season, then place the browned chicken on top, skin side up.
Simmer with the lid on for 25-30 minutes, until the vegetables are tender, the chicken is cooked through and the rice is cooked. Remove from the heat and stir everything through, then top with the chopped pistachio nuts.
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES RECIPE ...
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Reviews 3.7
Total Time 1 hour 40 minutes
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
MOROCCAN CHICKEN AND DATE TAGINE RECIPE - FOOD.COM
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Reviews 5.0
Total Time 55 minutes
Calories 1057.1 per serving
- Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.
CHICKEN WITH DATES, OLIVES, AND CINNAMON RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 350 calories per serving
- Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.
MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 1 hours 30 minutes
Category Whole Chicken
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.
MOROCCAN CHICKEN THIGHS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Africa, Moroccan
Calories 644 calories per serving
- In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.
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